Totcho Recipe (Tater Tot Nachos)
If you love crispy tater tots and cheesy nachos, you will flip for this loaded totcho recipe! Featuring crispy tots topped with pork or beef, crisp fresh vegetables and a creamy cilantro lime aioli. These tricked out tots are endlessly customizable and perfect for game day, snack time, and every single nibble in between.Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Large Baking Sheet
Ingredients
Totchos:
- 1 (32 oz) Package Tater Tots
- 2 Cups Pepper Jack Cheese – shredded (substitute: your favorite block of cheese)
- 3 Cups Cooked and Chopped Pork Tenderloin (substitute: steak, beef, chicken, turkey or tofu) (SEE NOTES)
- 1-2 large Jalapeno(s) – thinly sliced or diced
- 1 whole Avocado – diced
- 2 whole Green Onions – thinly sliced
- 1 small Cucumber – small dice
- Fresh Cilantro Leaves - to taste
Veggie Mix:
- 1 large Carrot – peeled and julienned (about 1 cup)
- 1 small Daikon – peeled and julienned (about 1 cup)
- ½ tsp Kosher Salt
- 1 TBS Rice Wine Vinegar
- 2 tsp Granulated Sugar
Cilantro-Lime Aioli:
- ½ Cup Mayonnaise
- ¼ Cup Cilantro Leaves - packed
- 1 tsp Lime Juice
- ½ tsp Sea Salt , or more to taste
Instructions
- Pickle the Carrots and Daikon: In a medium sized bowl add the carrots and daikon. Add in the salt, rice wine vinegar and sugar. Stir to combine. Set aside for 15 minutes to pickle. Rinse and drain well. Transfer to the refrigerator until ready to use.
- Bake the Tots: Prepare a baking sheet with aluminum foil for easy clean up. Arrange tater tots on top and bake according to package directions.
- Add Cheese and Meat: Remove the tater tots from the oven. Sprinkle the shredded cheese and meat all over the top of the tots.
- Broil: Switch oven to broil and return the tater tot nachos to the oven. Cook until cheese melts, about 2-3 minutes. Remove from oven and place the pan on a wire cooling rack.
- Garnish Totchos: Top cheesy tots with pickled carrot/daikon, jalapeños, green onions, eggs, diced avocado, cucumber and cilantro. Drizzle with cilantro aioli. Serve and enjoy!
- Serve Tater Tot Nachos: Serve tachos immediately right from the sheet pan with spoons and forks. Enjoy!
Notes
- Meat: No leftover meat, no problem! Use 1 pound of your favorite protein (ground beef, chicken breasts, etc.) and cook it using your favorite method - air-fry, grill, saute, etc.
- Eggs: Topping these tater tot nachos with fried eggs is a really good decision!
- To Fry Eggs: Melt 1 tablespoon of butter in a large nonstick skillet over medium high heat. Crack 2 eggs into the pan and fry until they are cooked to your desired doneness. Remove from heat and set aside.
- Leftovers: These tater nachos are best eaten fresh, warm from the oven; however, you can store any leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 1238kcal Carbohydrates: 67g Protein: 75g Fat: 74g Saturated Fat: 22g Cholesterol: 315mg Sodium: 2216mg Potassium: 2054mg Fiber: 8g Sugar: 5g Vitamin A: 3895IU Vitamin C: 26.4mg Calcium: 498mg Iron: 5mg