Change up nacho night with irresistible Tater Tot Nachos, aka Totchos. Crispy baked tater tots are piled with spicy Mexican chorizo, melted cheddar, pickled onions (or green onions), and other classic nacho toppings.
Potatoes and cheese are an unbeatable combination for feeding a crowd. Totchos are a perfect example: they’re easy to assemble, transport well to the table, and everyone digs in without fuss.
This version uses frozen tater tots as the base. Bake them until they’re deeply golden and crisp, then top the same pan with a generous layer of grated cheese and plenty of browned Mexican chorizo. Return the pan to the oven until the cheese melts into gooey, stringy perfection.
Totchos
When the cheese is melted, scatter pickled onions or sliced green onions, and finish with fresh cilantro or parsley. Diced bell peppers add color and a sweet crunch if you like. Serve the pan right on the table for a communal platter, or scoop portions into bowls for cozy couch eating.
For extra indulgence, top individual bowls with a dollop of sour cream and a drizzle of smoked paprika chipotle sauce for smoky heat and brightness.
If you prefer the bowl route, squeeze a lime wedge over each serving and add a shower of chopped cilantro—those finishing touches brighten the rich flavors and make Totchos feel complete.
Totchos are easily adaptable: use homemade Mexican-style chorizo if you have it, or substitute 2–3 cups of leftover taco meat. Quick-pickled red onions are fantastic, but sliced green onions work well if you don’t want to pickle anything.
Totchos Recipe
Cheese choice matters: extra-sharp cheddar gives a tangy contrast to the potatoes, but you can mix in pepper jack or Monterey Jack for a milder, creamier melt. Any good melting cheese—mild cheddar, jack, or colby—will do.
I love these topped with cilantro and a squeeze of lime—simple additions that make the dish pop. Below is a cleaned, SEO-friendly version of the recipe content and instructions.
Tater Tot Nachos a.k.a. Totchos
Crispy baked tater tots topped with browned Mexican chorizo, melted cheddar, pickled onions or green onions, diced peppers, and fresh herbs. Serve with sour cream and a smoky chipotle sauce if desired.
Ingredients
- 1 bag (about 2 pounds) frozen tater tots or potato puffs
- 1 pound Mexican-style chorizo, casings removed if needed, browned in a skillet
- 1 pound grated Cheddar cheese (extra-sharp recommended)
- 1/2 cup diced bell peppers (red, yellow, or orange)
- 1/3 cup fresh cilantro or parsley, roughly chopped
- 1/3 cup pickled onions or green onions, thinly sliced
Optional
- Sour cream, for serving
- Smoked paprika chipotle sauce, for drizzling
Instructions
- Preheat the oven and bake the tater tots according to package directions, but bake until they are deeply golden and very crispy—this may take longer than the package time depending on your oven.
- Remove the baking sheet from the oven. Scatter half of the grated cheese over the tots, spread the browned chorizo evenly, then sprinkle the remaining cheese on top.
- Return the pan to the oven until the cheese is melted and bubbly.
- Remove from the oven and evenly distribute the pickled onions or green onions, cilantro or parsley, and diced bell peppers. Serve hot.
- For individual bowls, top with a dollop of sour cream and a drizzle of smoked paprika chipotle sauce if desired. Serve with lime wedges.
Notes
Homemade Mexican-style chorizo yields the best flavor, but store-bought works well—remove casings and crumble as it cooks. If using commercial chorizo, drain excess grease on paper towels before adding to the tots. Extra-sharp cheddar is recommended for its tang; you can also combine cheddar with pepper jack or Monterey Jack for a creamier melt.
Nutrition (estimate per serving)
Calories: 414 kcal • Protein: 23 g • Fat: 32 g • Carbohydrates: 6 g • Sodium: 849 mg
This post was originally published January 18, 2014 and republished in March 2022 with improved instructions and photos.