Tater Tot Nachos Supreme aka Totchos Supreme

About a month ago a friend told me about a bar in Honolulu that served nachos made with tater tots instead of tortilla chips.  “You can eat those, can’t you?” he asked.

Of course, there’s never a simple answer to that question when you have Celiac, but my interest was piqued and I decided to make a version at home.  I never anticipated blogging about them because really, how good could they be?  Wouldn’t I have heard of them before?

I guess not.  I’m now wondering how I made it thirty plus years without tater tot nachos, or totchos, in my life.  Perhaps the food blogs that I frequent are too healthy?  I decided that even though this isn’t my normal type of post/recipe, it was my civic duty to help spread the word.  It took me a couple weeks to remember to pick up the ingredients and take photos, but here they are, in all of their cheesy, beefy glory.

Tater tots are baked until super crispy and then topped with seasoned beef, cheese sauce, salsa, guacamole, sour cream, green onion and crumbled bacon.  And although I can’t believe I’m actually saying this, you’re probably going to want to go with that prepared cheese sauce you buy from the supermarket for these.  It’s pure junk food heaven.

If you’re able to show more restraint than I am, you can also go with this slightly healthier version that Julie posted, coincidentally, the week after I’d had eaten totchos for the first time.  I’m psyched that the word is spreading.

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Tater Tot Nachos Supreme aka Totchos Supreme

Note: I wrote the recipe to make extra of the ground beef, since I like to use the leftovers for tacos. If you're not interested in making extra seasoned beef, you can reduce those ingredients (onion, garlic, beef and spices) by half.

Yield: 4 as a main course or 8 appetizer-sized servings

Ingredients:

* 32-ounce bag gluten-free frozen tater tots (get the extra crispy variety if you can find them)
* 3-4 slices bacon
* 1/2 onion, finely chopped
* 3 cloves garlic, minced
* 1 lb very lean ground beef
* 1 Tablespoon chili powder
* 3/4 teaspoon ground cumin
* 1/2 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon oregano
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* ~15-ounce jar gluten-free salsa con queso/cheese sauce, heated in the microwave
* salsa
* guacamole
* sour cream
* several green onions, finely chopped

Directions:

Prepare the tater tots using the oven method instructions on the package. Err on the side of overbaking because you'll be adding a lot of wet toppings, and you want the tots to remain as crunchy as possible.

While the tater tots are baking, fry the bacon until crisp in a large frying pan. Remove and set aside to cool. Ladle out all but about 1 Tablespoon of the bacon grease. Add the onion and garlic to the frying pan and cook over medium heat until softened. Add the beef and stir to mix. Once the beef is no longer pink, add the chili powder, cumin, paprika, cayenne pepper, oregano, salt and pepper. Stir to incorporate and then cook several additional minutes until the flavors have melded and the meat is cooked through.

Once the tater tots have finished baking, use tongs or a spoon to transfer to a large platter or individual plates. Top with the seasoned beef, salsa con queso, salsa, guacamole, sour cream and green onions. Crumble the bacon over the top and serve immediately.

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20 Responses to “Tater Tot Nachos Supreme aka Totchos Supreme”

  1. #
    1
    Anonymous — October 15, 2012 at 12:41 am

    Oh My!

    Reply

  2. #
    2
    Anonymous — October 15, 2012 at 12:42 am

    Gluten-Free has suddenly become more tolerable.

    Reply

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    3
    Mindy — October 15, 2012 at 5:24 am

    Oh yes I will! For the love of all things cheesy, this shall be mine!

    Reply

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    4
    Amy P — October 15, 2012 at 12:15 pm

    Holy Moly!!! I must have these ASAP!!

    Reply

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    5
    Anonymous — October 15, 2012 at 1:11 pm

    This sounds like my kind of recipe!!! Perfect for football watching!!

    Reply

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    6
    CATE — October 15, 2012 at 11:28 pm

    So glad you guys are all as excited about that totchos as I am!

    Reply

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    7
    Julia — October 22, 2012 at 6:39 am

    Julie’s post was the first time I’d heard of ‘totchos.’ But I’ve been OBSESSED since.
    Yours look to die for!!!!

    Reply

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    8
    Cate — October 22, 2012 at 7:20 am

    Thanks Julia! Yeah… I’ve totally been obsessed as well. The ingredients keep finding their way into my basket at the grocery store… I can’t get enough!

    Reply

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    9
    JulieD — October 31, 2012 at 6:55 pm

    And they look amazing!! I first had them in February and I think they are my new obsession too.

    Reply

    • Cate — October 31st, 2012 @ 7:11 pm

      I’ve totally had to lay off… It was getting to the point where I literally just wanted totchos like every night! I can’t believe that there isn’t a fast food chain specializing in totchos in every college town :)

      Reply

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    10
    sara — November 27, 2012 at 6:21 am

    Love! This looks incredible. I love tater tots!

    Reply

  11. #
    11
    Stacy — November 27, 2012 at 11:46 am

    I make a similar dish, based on a fast food favorite. There is a chain of taco restaurants called Taco Johns that serves what is called supper potato oles. One of the indulgences I miss from my home town in Wyoming.

    Reply

    • Cate — November 27th, 2012 @ 11:10 pm

      So there IS a fast food place that sells totchos! I can totally see why you’d miss them, although I think I’d also miss fried cheese curds if I was from Wisconsin :)

      Reply

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    12
    Tessa — November 27, 2012 at 5:36 pm

    What a cool idea! Great photos!

    Reply

    • Cate — November 27th, 2012 @ 11:06 pm

      Thanks Tessa!

      Reply

  13. #
    13
    Rebecca — December 6, 2012 at 12:19 pm

    ERMAHGERD. I must have this in my belly right now.

    Reply

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    14
    Smitten Foodie — January 5, 2013 at 9:56 am

    Oh my gosh, do these look yummy! Sounds perfect for Sunday football snacks:)
    Connie

    Reply

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    15
    Jeff — February 3, 2013 at 10:33 am

    These look great. But, this is the kind of recipe in which it probably doesn’t matter if you use regular ground beef or very lean ground beef. lol

    Reply

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    16
    Tim — January 27, 2014 at 9:58 pm

    Look fantastic but what do you eat them with? Nachos are finger food; do you eat these with finger or fork?

    Reply

    • Cate — January 27th, 2014 @ 11:08 pm

      I started with fingers, but ended up using a fork at the end for the parts that were extra gloopy :)

      Reply

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