Tater Tot Nachos

5 from 21 votes

Tater Tot Nachos Totchos swap tortilla chips for crispy baked tater tots and are loaded with all your favorite toppings.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Servings: to 8 people

Calories: 876kcal

Cost: $15

Get Recipe Ingredients

Bake tater tots in oven according to package directions. (or via air fryer.)
Cook the ground beef and diced onion in a skillet over medium high heat.
Drain any renderings and add the taco seasoning, following the package directions. Transfer to a small mixing bowl and set aside.
Preheat oven to 350°F if not already on from making the tots. Once the tater tots are done, add a single layer to a large skillet.
Add a layer of cheese, then the taco meat. Sprinkle the sliced olives and green onions on top.
Add the remaining tater tots and repeat adding cheese, taco meat, olives, and green onions.
Add a final layer of cheese completely covering the dish and the remaining green onion and olives.
Bake for 15 minutes or until the cheese is completely melted. Once done, allow it to rest for a few minutes or until the cheese is no longer molten.
Garnish with sliced jalapeños, green onions, salsa, guacamole, and salsa. Serve immediately.

Crisp the tots hard. Bake them until deeply golden before topping. Under-baked tots are the number one reason totchos turn mushy.
Drain the meat well. Excess grease makes the bottom layer soggy.
Shred your own cheese. Freshly grated cheddar and Jack melt smoother than pre-shredded.
Layer, do not pile. Cheese and meat between two layers of tots beats one tall mound.
Add cold toppings last. Sour cream, guacamole, and salsa go on right before serving so they stay bright.
Serve from the skillet. Cast iron keeps the totchos hot for second helpings.