Description
Tater tots meet nachos to make totchos! Made two ways – BBQ chicken sweet potato and taco seasoned ground beef and potato. Perfect for an easy weeknight dinner, game day or cleaning out the fridge.
Ingredients
Units
Scale
BBQ Chicken Sweet Potato Totchos
- 1/2 bag sweet potato tots
- 1 cup cooked, shredded chicken
- 1/4 cup your favorite BBQ sauce (I like Kinders) + more for drizzling
- 4oz low-moisture mozzarella or Monterey Jack cheese, grated (about 1 1/4 cups)
- 1/4 red onion, thinly sliced
Taco Beef Totchos
- 1/2 bag tator tots
- 1/2 lb lean ground beef or ground chicken
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons taco seasoning
- splash of water
- 1/3 cup black beans, drained and rinsed
- 1/2 red bell pepper, diced
- 4oz mild cheddar or Mexican cheese blend (about 1 1/4 cups)
optional but not really: diced avocado, pickled jalapeños, cottage cheese queso or chipotle sauce, green onions and cilantro, corn salsa, hot sauce
Instructions
- Preheat oven to 425°F (or whatever the tots package indicates). Line a baking tray with a silicone baking mat or parchment paper. Place ½ bag regular tots on one half of the pan and ½ bag of sweet potato tots on the other half. I usually like to bake a few extra minutes than the package indicates so the tots are extra crispy and can hold up to toppings (usually about 24-26 minutes).
- Mix the shredded chicken with BBQ sauce. In a skillet over medium heat, brown the ground beef, draining if necessary. Season with ½ teaspoon each salt and pepper, 2 tablespoons taco seasoning and a splash of water.
- Once the tots are toasty and roasted, top the sweet potato half with shredded BBQ chicken, thinly sliced red onion, and Monterey Jack cheese. Top the regular tots with seasoned beef, black beans, red bell pepper and cheddar cheese. Return the totchos to the oven for 8-ish minutes, until the cheese is melty and all of the toppings are warmed through.
- Top either or both sides with diced avocado, queso or chipotle drizzle, extra BBQ sauce, green onions, cilantro, pickled jalapeños, hot sauce and corn salsa. DEVOUR.
Notes
I recommend grating your cheese from a block for optimum flavor and meltiness.
Refer to above blog post for variation ideas, step-by-step photos and answers to frequently asked questions.
Nutrition facts are an estimate and will vary slightly based on which brands/ingredients you use.
Would you like to save this?
Nutrition
- Serving Size: 1/6 recipe (nutrition facts calculated without sauces or toppings)
- Calories: 464
- Sugar: 10.8 g
- Sodium: 1118.7 mg
- Fat: 22 g
- Carbohydrates: 38.5 g
- Fiber: 4.4 g
- Protein: 26.7 g
- Cholesterol: 73.2 mg