Tater Tot Nachos

Crispy tater tots loaded with taco-seasoned beef, a homemade cheddar cheese sauce, and melty cheese, these Tater Tot Nachos (totchos) are the ultimate easy, crowd-pleasing game-day appetizer.

Course Appetizer

Cuisine American

Keyword Tater Tot Nachos, totchos

Prep Time 15

Cook Time 40

Servings servings

Calories 549kcal

Author Jason Decker

Ingredients

1 pound lean ground beef
1 ounce taco seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 cup water
For the cheese sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 1/2 cups whole milk
1 cup shredded cheddar cheese
For assembly:
32 ounces tater tots
2 cups shredded cheddar cheese

Instructions

Bake the tater tots per the directions on the back of the packaging.
32 ounces tater tots
While the tots are cooking, make the meat mixture in a large skillet over medium-high heat, brown the ground beef, and break it up into crumbles with no pink left. About 8-10 minutes. Drain grease.
1 pound lean ground beef
Add the taco seasoning, onion powder, garlic powder, and cumin, stir to combine and cook for 1 minute until fragrant.
1 ounce taco seasoning, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin
Add the water and stir it in. Simmer until most of the liquid is absorbed, stirring occasionally, but we still want it to appear moist and a little saucy.
1 cup water
Next, make the cheese sauce by adding the butter to a medium-sized saucepot over medium-low heat.
For the cheese sauce:, 3 tablespoons unsalted butter, 1 cup shredded cheddar cheese
Let it melt, add the flour, and whisk until smooth. Make sure there are no lumps.
3 tablespoons all-purpose flour
Add the onion powder, garlic powder, and cumin. Whisk to combine.
1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin
Slowly add in the milk, whisking constantly until smooth with no lumps. Stirring occasionally, bring to a simmer until thickened.
1 1/2 cups whole milk
Take off the heat and whisk in the cheese, set aside.
Line a 10x15 baking sheet with foil and place the tater tots in an even layer.
Spread the meat mixture over the tots.
Drizzle the cheese sauce all over.
Top with the remaining 2 cups cheese.
2 cups shredded cheddar cheese
Place back in the oven for about 5 minutes or until the cheese is melted. Serve immediately with toppings of your choice.

Notes

Bake the tots in a single layer on a foil-lined baking sheet for the crispiest texture.
Drain the beef well after browning to avoid greasy nachos.
Whisk your cheese sauce constantly to avoid lumps—don’t skip the stirring!
Let the meat mixture stay a little saucy so it blends well with the tots.
Want an extra crunch? Broil the nachos for 1-2 minutes at the end.
Use parchment paper under the tots for easy cleanup (instead of foil).

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