“Hey Napoleon, gimme some of your tots!” “No, go find your own.”
(Like any recipe with tater tots could be complete without a Napoleon Dynamite reference!)
Warning – this dish is ridiculous! Warning – this dish is DELCIOUS!
If the idea of using tater tots instead of tortilla chips for your nachos doesn’t appeal to you, all I can say is don’t knock it till you try it.
Your totchos will look like the combination of toppings that makes YOUR skirt fly up. I’m thinking a totcho party should be in the works – Italian with pepperoni, mozzarella, tomato sauce, Greek with feta, olives and lamb, Asian with pork, hoisin, cilantro – you name it, the possibilities are endless!
You could switch yours up with chicken instead of beef, guacamole, salsa, onions, refried beans, black beans – whatever toppings work for you.
And let’s not kid ourselves about cheese measurements… I cover those babies till they’re screaming for mercy!
Don’t forget your forks friends, this bad boy is messy.
1 bag (32 oz) frozen tater tots
1 lb lean ground beef
1 packet Taco seasoning mix
1 1/2 cups shredded Mexican blend cheese
1 medium tomato, chopped
1/2 cup chopped black olives
1/2 cup sliced jalapenos
1 medium avocado, pitted, peeled and cut into chunks
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1/2 cup sour cream
Preheat oven to 400 degrees. Arrange tots in a single layer on a cookie sheet. Cook for 22-24 minutes.
In a medium skillet, cook ground beef over medium high heat until browned. Add taco seasoning and 3/4 cup of water. Allow to boil, then reduce heat. Simmer for five minutes.
Arrange tots on an ovenproof platter and sprinkle with cheese. Place under broiler on low, until cheese has melted.
Top tots and cheese with tomato, black olives, jalapenos, avocado, scallions, cilantro, taco meat and sour cream.
Loosen your belts, and enjoy!