Potato Tot Nachos Recipes

CRISPY CHEESY NACHO TOTS

Steps:

• Bake the Tater Tots® until very crispy, following the package directions.
• Meanwhile, combine the half-and-half, 1 cup of the cheese, and the cornstarch in a small saucepan. Whisking constantly, cook over medium heat until melted and smooth, 3 to 4 minutes. Stir in the pico de gallo.
• When the Tater Tots are done, transfer them an 8-inch cast-iron skillet. Preheat the broiler to high. Spoon the cheese sauce over the tots and sprinkle with the remaining 1/4 cup cheese. Broil until the cheese is bubbling and melted, about 1 minute. Top with the cilantro and a dollop of sour cream.

POTATO NACHOS

Steps:

• Scrub potato and cut into 1/4-in. slices. Arrange slices in a single layer on a greased broiler pan; sprinkle with salt. Broil 4 in. from the heat until golden brown. Turn potatoes; broil until tender. Drizzle with taco sauce; sprinkle with green onions, chilies, cheese and olives. Broil until cheese is melted. , Microwave Method: Arrange potato slices in a single layer on a microwave-safe plate; sprinkle with salt. Drizzle with half of the taco sauce. Cover and cook on high for 3-1/2 minutes or until tender, rotating plate once. Drizzle with remaining taco sauce; sprinkle with green onions, chilies, cheese and olives. Cover and cook for 30 seconds or until cheese is melted.

NACHO TOTS

Steps:

• Preheat oven to 425°. Place Tater Tots in an ungreased 13x9-in. baking dish. Bake, uncovered, 40 minutes., Meanwhile, in a large skillet, cook chorizo over medium heat until no longer pink, breaking into crumbles; drain. Remove from pan and set aside. In same skillet, add diced tomatoes and cheese. Cook, uncovered, over medium heat until blended and cheese is melted, stirring occasionally. Pour over Tater Tots. Sprinkle with chorizo and black beans., Bake, uncovered, 10 minutes. Sprinkle with jalapenos, cilantro and green onions. Top with avocado and tomato. Serve with sour cream.

QUICK POTATO NACHOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
• Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
• Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

TATER TOTS® NACHOS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange potato nuggets in a single layer on a baking sheet.
• Bake potato nuggets in the preheated oven until golden and heated through, 24 to 26 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir water and taco seasoning mix into beef; cook and stir until liquid is thickened, 2 to 3 minutes.
• Pour cheese sauce into a microwave-safe bowl; heat in the microwave for 30 seconds, stir. Continue heating in 15-second intervals until hot, stirring between intervals.
• Spread potato nuggets on a serving plate. Top with meat, cheese sauce, sour cream, onion, and jalapeno slices.

SMOTHERED POTATO TOT NACHOS

Steps:

• Arrange the potato tots in a single layer on a baking sheet. Sprinkle with the taco seasoning. Bake according to package instructions. Let cool on the baking sheet for 5 minutes.
• Transfer the potato tots to a large platter, stacking them no more than two high. Pour the Perfect Cheese Sauce over the tots. Garnish with the tomatoes, jalapenos, scallions, cilantro and avocado. Sprinkle with the lettuce and bacon, if using.
• Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
• Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
• Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.

ORTEGA'S TATER TOT NACHOS

Steps:

• Follow directions on taco seasoning packet to prepare beef (add onion to beef); drain fat and hold warm while heating up remaining ingredients.
• Deep fry tater tots according to package directions; drain.
• Meanwhile heat refried beans until hot.
• When ready to assemble, place tater tots on a large platter and top with taco meat, refried beans, cheddar cheese then top with lettuce. Sprinkle tomatoes and green onions on top. Serve immediately with sour cream and salsa.
• Enjoy this great comfort food!