Totchos (Tater Tot Nachos)

Totchos (Tater Tot Nachos) are a crowd pleasing appetizer or fun dinner made with crispy baked tater tots, seasoned ground beef, all-natural nacho cheese sauce and your favorite toppings such as pico de gallo, guacamole and more!


If you’re on the hunt for a crowd-pleasing snack, tasty appetizer or fun dinner, look no further than these Totchos (perfect for Game Day or Cinco de Mayo!)! This easy-to-follow recipe swaps the tortilla chips in traditional nachos with mouthwatering tater tots that are crispy on the outside and soft on the inside. The tater tot nachos are layered with juicy, seasoned ground beef and luxuriously creamy, punchy, homemade nacho cheese sauce, then finished with your choice of topping such as guacamole, pico de gallo, sour cream, olives, pickled jalapenos, etc. They’re the ultimate crowd-pleasing, customizable, sharable comfort food that can be whipped up in no time and are guaranteed to be a hit!

Nachos are one of the most craveable party foods! Along with these Tater Tot Nachos, don’t miss Loaded Ground Beef Nachos and Salsa Verde Chicken Nachos!

how to make Totchos video

Totchos (tater tot nachos) topped with ground beef, cheese sauce, pico de gallo, olives and jalapenos


 
top view of tater tot nachos (totchos) made with tater tots, cheese sauce, ground beef and tater tots

Totchos Faqs

What are Totchos?

Totchos are the ridiculously delicious appetizer that uses tater tots in place of tortilla chips to make nachos. The tater tots (small, cylindrical pieces of deep-fried grated potatoes sometimes referred to as “potato gems,” “potato crunchies,” or โ€œtasti tatersโ€™” depending on where you live) are baked or fried until crispy, then topped with classic nacho toppings, such as cheese, salsa, guacamole, jalapenos, and sour cream.

This dish has become popular in recent years as a tasty and creative alternative to traditional nachos. Totchos are mainly served as an appetizer and are particularly popular at sports bars, casual restaurants, food trucks, and sporting events. Additionally, totchos can be prepared at home and enjoyed as a fun and tasty snack or appetizer using the recipe I’m sharing with you today!

What does “Totchos” mean?

The name “totchos” is a portmanteau of “tater tots” and “nachos,” used to describe nachos made with tater tots instead of tortilla chips.

What is the history of Totchos?

The exact origin of totchos is unclear, but they are believed to have originated in the United States in the early 2000s. The dish is thought to have emerged as a creative twist on classic nachos, which have been popular in the US since the 1940s. Tater tots themselves have been a popular snack food since the 1950s, and it is likely that someone had the idea to combine them with nacho toppings at some point in the early 2000s.

The dish gained popularity in the early 2010s and has since become a common menu item at many bars and restaurants across the United States. Totchos have also been featured on several food-related television shows, including “Diners, Drive-Ins and Dives” and “The Best Thing I Ever Ate.” The dish has even inspired variations, such as sweet potato totchos or totchos made with different types of cheese or toppings. Overall, totchos have become a beloved and fun twist on classic nachos, and they continue to be enjoyed by people all over the United States.

 Ingredients for the ground beef

  • Ground beef:ย  Use lean or extra lean beef for this recipe so it’s not extra greasy which can make the tater tots soggy. The beef will still be plenty juicy/flavorful with the spices and salsa.
  • Homemade taco seasoning:ย  The ground beef is seasoned with homemade taco seasoning consisting of chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt and pepper.ย  You are welcome to use more or less of any of the spices to make it your own.ย  You can also use store-bought taco seasoning if desired.
  • Salsa:ย  This adds flavor and moisture to the ground beef instead of just using water. You can use mild or medium salsa, then adjust the cayenne pepper to taste.ย  I use medium salsa along with ยผ teaspoon cayenne pepper for a little kick.
showing how to make totchos (tater tot nachos) by stirring nacho cheese sauce

Cheese variations

Cheese sauce:  If you donโ€™t have time, ingredients or the desire to make your own nacho sauce, itโ€™s also sold in the jar.  I particularly like the Tostitos brand queso.  It comes in a variety of flavors such as salsa con queso, queso blanco and southwest cheese corn dip.   

Cheese varieties:  Feel free to mix and match cheeses for your homemade nacho cheese sauce, or if using shredded cheese.  Keep in mind, I always recommend at least two different kinds of cheese for optimal flavor.  If you swap the nacho cheese for shredded cheese, youโ€™ll need about 8 ounces of freshly shredded cheese (4 cups).  Here are some cheesy ideas to mix:

  • Monterrey Jack
  • Pepper Jack
  • Colby Jack
  • Sharp cheddar
  • Habaรฑero cheese

the Best Toppings for TOTCHOS

While our seasoned ground beef and nacho cheese make for irresistible tater tot nachos, they are further elevated with TOPPINGS!  You can load your Totchos with as little or as many toppings as you like. Classic toppings (highly recommend) include:  sour cream, guacamole, pico de gallo, olives, and pickled jalapenos.  But donโ€™t let that limit your imagination!  Hereโ€™s the breakdown:

Essential nacho toppings

  • Guacamole: is lusciously creamy, tangy, salty and fresh. I use my favorite guacamole recipe made with avocados, lime juice, cilantro, jalapenos, red onions, and juicy tomatoes. When I am feeling lazy, I will even omit the red onions and garlic and substitute with garlic and onion powder. You may also use your favorite recipe or store bought guacamole is a handy shortcut, usually found in the deli section.
  • Sour cream:  a must in my book for every nacho recipe!  Its bright refreshing, silky creaminess compliments and cuts through the richness of the Totchos and marries all of the flavors and textures together.
  • Pico de gallo:  is fresh tomato salsa that adds a vibrant, punchy freshness.  You can use my homemade pico de gallo recipe or store bought usually found in the deli section. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge.  Bring to room temperature before serving.
  • Jalapenos: are used to amp up the heat.  Pickled jalapenos are preferred over fresh due to their fabulous pickled tang which compliments the richness of the appetizer. Bonus, pickled jalapenos are also easier to use โ€“ simply open the can, drain and use!

Nacho topping substitutes

  • Tomatoes: quartered cherry tomatoes or seeded, chopped Roma tomatoes can be used if you skip the pico de gallo.  Combine the tomatoes with some fresh cilantro.
  • Cilantro:  add in addition to or instead of the pico de gallo for a fresh, zesty flair.
  • Avocados: chopped or sliced avocados are the easiest avocado option instead of guacamole. Toss them with a splash of lime juice and some freshly cracked salt and pepper.
  • Greek yogurt: is a great creamy alternative to sour cream.
  • Hot Sauce: spice up your dish with hot sauce instead of jalapenos.
showing how to serve totchos (tater tot nachos) by adding to a platter and garnishing with cilantro, jalapenos and pico de gallo

More nacho topping options

  • Green onions: especially important if you skip the pico de gallo for their mild onion-y flavor.
  • Black olives: are a favorite for their salty bite. 
  • Pickle onions: are tangy, punchy fantastic. Use my super simple pickled red onions recipe and theyโ€™ll be ready in 30 minutes!
  • Radishes: thinly sliced add a spicy, zesty, crispy crunch.
  • Corn: sweet drained canned corn or corn straight off of the cob.  You can also grill or char your corn like I do in my corn salsa for a tantalizing charred smokiness.
  • Beans:  black beans, pinto beans or refried beans would be a tasty addition.
  • Lettuce: chopped Romaine lettuce or iceberg lettuce โ€“ anything with a nice crunch and neutral flavor to add a fresh contrasting crunch.  
  • Cotija cheese:  a showering of Cotija for a salty finish.
  • Salsa: completely change the flavor profile of your recipe with a salsa! Choose from store bought salsas (I love Mateos from Costco) or get fancy with my homemade restaurant salsa salsa verdeblack bean corn salsaavocado salsa, charred corn salsa, mango salsa, or pineapple salsa.

Nacho toppings

how to make Totchos

Totchos are easy to make from scratch! You’ll start by prepping the toppings, then pop the tater tots in the oven. While they’re baking, make the cheese sauce and ground beef so you can assemble the recipe as soon as the tater tots come out of the oven.

Letโ€™s take a closer look at how to make these tater tot nachos (full recipe with measurements in the recipe card at the bottom of the post):

Step 1:  Prepare the toppings

  • Have all the toppings ready to go so you can quickly assemble the Totchos as soon as you add the cheese sauce.

Step 2:  Bake the Tater Tots

  • Toss the tater tots with some chili powder and freshly cracked pepper, then bake according to package directions, adding an additional 5-10 minutes so they’re extra crispy.ย 

Step 3:  Make the Cheese SAuce

If you don’t want to make the cheese sauce from scratch, warm up your favorite store-bought sauce. To make from scratch:

  • Combine evaporated milk and cornstarch.ย  Frist whisk the evaporated milk and cornstarch together in a medium saucepan.ย Once itโ€™s combined, bring to a simmer, whisking constantly.ย 
  • Add cheeses.ย  Reduce heat and whisk in sour cream until completely smooth, followed by the cheeses, a little at a time, whisking constantly until smooth/melted before adding more cheese.
  • Add seasonings.ย Once cheese is entirely melted, stir in seasonings, green chiles, diced jalapenos and jalapeno juice.
a four picture collage showing how to make nacho cheese for nachos by 1) whisking evaporated milk with cornstarch in a sauce pan, 2) adding sour cream, 3) adding shredded cheddar, 4) adding green chilies, pickled jalapenos and chili powder

Step 4:  make ground beef

  • Brown beef in aย large skilletย over medium heat until almost cooked through; drain grease. Stir in the all the spices/seasonings, and salsa until well incorporated. Continue to cook until the beef is browned.
a collage showing how to make Totchos (tater tot nachos) by browning beef, add seasonings and salsa

Step 5:  Assemble

You have three options when it comes to assembly:

  1. Create a toppings bar and let everyone assemble their own Totchos.

2. Spread the tater tots in a single layer on a large baking sheet and top with ground beef, followed by cheese and desired toppings; serve immediately.

3. Layer: Spread half the tater tots in a single layer on a large platter or baking pan. Drizzle about โ…“ of the cheese sauce over top; top with half of the beef. Repeat with the remaining tater tots, โ…“ cheese sauce and remaining beef mixture; top with remaining cheese sauce followed with desired toppings; serve immediately.

a collage showing how to make tater tot nachos (totchos) by adding tater tots to a plate, adding cheese sauce, then more tater tots, followed by ground beef, cheese sauce, tots and nacho sauce
showing how to make tater tot nachos (totchos) by topping with pico de gallo, guacamole, sour cream, olives, cilantro and jalapenos

Totchos are best enjoyed when the tater tots are still warm and crispy instead of cold and/or soggy. Hereโ€™s how to make them perfectly every time:

  • Prepare toppings first.ย  Have all the toppings ready to go so you can quickly add them to the tater tots when they come out of the oven โ€“ otherwise your Totchos will be sitting for a good 15 minutes before youโ€™re ready to dig in.
  • Bake the tater tots in the oven for a few extra minutes.ย  You want the tater tots the crispiest they can get without burning. Bake them for 5-10 minutes more than the package suggest.
  • Don’t use wet beef. The beef should be juicy, but not wet, otherwise, it can quickly make the tater tots soggy.
  • Keep the tots warm in the oven. Wait to add the cheese sauce and subsequent toppings to the tater tots until everyone is gathered around, because it just takes minutes! In the meantime, keep the tots warm in the oven at 200 degrees F. This will ensure the warmest, crispiest tots, instead of tots becoming cold and soggy the longer they sit with the cheese sauce.
  • Eat loaded Totchos immediately.ย  No matter if you use the crispiest tater tots, they will soften the longer they sit with the topping. Only assemble the tater tot nachos once your crew has arrived and is ready to chow down.ย 
up closer of totchos (tater tot nachos) by adding cheese sauce to the tater tots
  • Serve separately if expecting leftovers. If youโ€™d like to preserve the integrity of the dish, serve the Totchos toppings bar style, keeping all the ingredients separate. This way, you can reheat the tater tots in the air fryer, and rewarm the cheese sauce separately.
  • Please use evaporated milk in your nacho cheese. Itโ€™s the solution to your sauce not curdling or separating or splitting when reheating.
  • Donโ€™t boil evaporated milk.ย  Evaporated milk itself has a high heat threshold, but the cheeses do not.ย  If your evaporated milk is too hot when you add your cheeses, they can separate or become grainy. Take care you reduce the heat as soon as your evaporated milk starts to simmer โ€“ NOT boil.ย 
  • Use FRESHLY shredded cheeses.ย ย  Use only freshly shredded cheeses because they not only taste far superior than pre-packaged shredded cheeses but melt far better. Pre-shredded cheeses are coated with anti-clumping chemicals so they don’t clump in their packaging which also prevents them from melting as seamlessly.
  • Thin or thicken nacho sauce to desired consistency.ย  The nacho sauce will stay creamy but thicken some as it cools while youโ€™re prepping the ground beef because it is made with REAL cheese.ย For a thinner sauce, simply whisk in additional milk.ย 
  • Add the essential toppings.ย There are a handful of toppings I consider essential (see list) for the best tater tot nachos with the ideal balance of flavor and texture.
  • Scale the recipe.ย  Whether youโ€™re looking for an easy lunch or for serving a party of 30, this Totchos recipe can easily be scaled up or down by using the sliding scale next to the servings in the recipe card.

chicken options

beef and pork options

  • Mexican Shredded Beef:  spoon tender braised beef (in the crockpot, oven, stove or instant pot) with a caravan of rich, earthy, fiesta seasonings, punchy salsa, tangy green chilies, savory beef broth and smoky liquid smoke.
  • Beef Barbacoa (Crockpot): crazy juicy beef slow cooked until melt-in-your-mouth tender infused with a tangy, chipotle sauce.  Barbacoa Beef is known for its intense flavor and perfect balance of chipotle peppers, cumin, oregano and lime juice.
  • Carne Asada: is the quintessential Mexican steak marinated in orange juice, lime juice, soy sauce and a splash of liquid smoke then spice rubbed with cumin, chili powder, smoked paprika, garlic and onion. Itโ€™s juicy, flavorful and crazy good.
  • Carnitas (Crockpot):  juicy pork smothered in a dynamic fiesta spice rub then slow cooked with orange juice and lime juice then finished in the oven to create glorious caramelized crispy burnt ends. 
  • Chipotle Sweet Pulled Pork: a Cafe Rio Copycat thatโ€™s juicy, tender, melt-in-your-mouth with the perfect balance of saucy sweet heat.

Mexican Proteins (Scroll to See!)

showing how to eat tater tot nachos (totchos) by eating the tater tots with a fork

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showing how to serve totchos (tater tot nachos) by adding to a platter and garnishing with cilantro, jalapenos and pico de gallo

Totchos (Tater Tot Nachos)

If you're on the hunt for a crowd-pleasing snack, tasty appetizer or fun dinner (perfect for Game Day or Cinco de Mayo!), look no further than these Totchos! This easy-to-follow recipe swaps the tortilla chips in traditional nachos with mouthwatering tater tots that are crispy on the outside and soft on the inside. The tater tot nachos are layered with juicy, seasoned ground beef and luxuriously creamy, punchy, homemade nacho cheese sauce, then finished with your choice of topping such as guacamole, pico de gallo, sour cream, olives, pickled jalapenos, etc. They're the ultimate crowd-pleasing, customizable, sharable comfort food that can be whipped up in no time and are guaranteed to be a hit!
Servings: 6 -8 servings
Total Time: 1 hour
Prep Time: 25 minutes
Cook Time: 35 minutes

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Ingredients

TOTS AND CHEESE

GROUND BEEF

  • 1 pound lean ground beef
  • 1/4 cup salsa (medium for more of a kick)
  • 1 1/2 teaspoons chili powder
  • 1 tsp EACH ground cumin, onion powder, garlic powder
  • 1/2 tsp EACH smoked paprika, dried oregano, salt
  • 1/4 teaspoon pepper
  • dash -1/4 teaspoon cayenne pepper

SUGGESTED TOPPINGS

  • Sour cream
  • Guacamole
  • Pico de gallo or chopped tomatoes and cilantro
  • Sliced olives
  • Pickled jalapenos
  • Green onions
  • See post for tons more ideas!

Instructions

  • Prepare toppings: Have all the toppings ready to go so you can quickly assemble the Totchos as soon as you add the cheese sauce. If serving toppings bar style, add to serving dishes.
  • Cook tater tots: Add tater tots to a large baking sheet and toss with ½ teaspoon chili powder and freshly cracked salt to taste. Bake according to package directions, adding 5-10 minutes to the cooking time so theyโ€™re extra crispy. While the tater tots are baking, make the cheese sauce and brown the beef:
  • Cheese Sauce: Prepare Queso Blanco (click HERE) according to recipe directions; remove from heat. It will thicken as it cools. When ready to use, gently reheat on the stove, stirring in milk, 1 tablespoon at a time if needed to thin.
  • Brown beef: Brown beef in a large skillet over medium-high heat, crumbling as you cook, until almost cooked through; drain grease. Stir in the salsa and all spices/seasonings until well incorporated. Continue to cook until the beef is completely cooked through.

Assemble – You can either:

  • Create a toppings bar and let everyone assemble their own Totchos.
  • Spread the tater tots in a single layer on a large baking sheet and top with ground beef, followed by cheese and desired toppings; serve immediately.
  • Layer: Spread half the tater tots in a single layer on a large platter or baking pan. Drizzle about โ…“ of the cheese sauce over top; top with half of the beef. Repeat with the remaining tater tots, โ…“ cheese sauce and remaining beef mixture; top with remaining cheese sauce followed with desired toppings; serve immediately.

Video

Notes

How to avoid soggy Totchosย 

Totchos are best enjoyed when the tater tots are still warm and crispy instead of cold and/or soggy. Hereโ€™s how to make them perfectly every time:
  • Prepare toppings first.ย  Have all the toppings ready to go so you can quickly add them to the tater tots when they come out of the oven โ€“ otherwise your Totchos will be sitting for a good 15 minutes before youโ€™re ready to dig in.
  • Bake the tater tots in the oven for a few extra minutes.ย  You want the tater tots the crispiest they can get without burning. Bake them for 5-10 minutes more than the package suggest.
  • Don’t use wet beef. The beef should be juicy, but not wet, otherwise, it can quickly make the tater tots soggy.
  • Keep the tots warm in the oven. Wait to add the cheese sauce and subsequent toppings to the tater tots until everyone is gathered around, because it just takes minutes! In the meantime, keep the tots warm in the oven at 200 degrees F. This will ensure the warmest, crispiest tots, instead of tots becoming cold and soggy the longer they sit with the cheese sauce.
  • Eat loaded Totchos immediately.ย  No matter if you use the crispiest tater tots, they will soften the longer they sit with the topping. Only assemble the tater tot nachos once your crew has arrived and is ready to chow down.ย 
  • Serve separately if expecting leftovers. If youโ€™d like to preserve the integrity of the dish, serve the Totchos toppings bar style, keeping all the ingredients separate. This way, you can reheat the tater tots in the air fryer, and rewarm the cheese sauce separately.

Prep Ahead

These tater tot nachos are best served fresh, as soon as theyโ€™re assembled โ€“ but donโ€™t let that stress you out!ย  You can prep all of the ingredients ahead of time and reheat when ready:
  • Ground Beef ย can be made up to 3 days ahead of time and stored in an airtight container.ย  Reheat before serving.ย 
  • Nacho cheese:ย  can be made 5 days ahead of time and refrigerated in an airtight container. To reheat, transfer the sauce to a small sauce pan and heat over medium-low until warmed through, stirring often โ€“ do NOT let it boil. Add milk to thin to desired consistency.
  • Toppings:ย  prep all of the toppings up to 2 days ahead of time. The guacamole will keep well for up to a day without changing color very much โ€“ just make sure to store in the refrigerator with a piece of plastic wrap pressed directly against the surface of the guacamole to prevent oxidation. You can also add some sour cream to help keep it vibrant green.

to store and reheat

The best tater tot nachos are freshly assembled, boasting the crispiest tots and silkiest nacho sauce. Leftovers are still tasty reheated in the microwave until warm, but they’re more akin to warm, cheesy potatoes than Totchos (totally delicious, loved the leftovers), but not crispy.
If youโ€™d like to preserve the integrity of the dish, serve the Totchos serving toppings bar style, keeping all the ingredients separate. This way, you can reheat the tater tots in the air fryer until crispy and the cheese sauce separately on the stove.

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