Nacho Tots
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Who doesn’t love nachos? This Nacho Tots recipe uses a variety of colorful and flavorful ingredients and is quite easy to make. When we made our St. Patrick’s Day Irish Nachos, we all thought this would be a fun recipe to try, but instead we used tater tots. Crispy yet soft, these are a great replacement for your classic tortilla chip.
Where It Starts
First, heat your oven to 425 F and place the tater tots into an ungreased 13-by-9-inch baking dish. Bake them uncovered for about 35-40 minutes, until they are golden brown.
In a large skillet over medium heat, add in the chorizo and cook, breaking it into crumbles, until it is no longer pink. It will add more spice and flavor to this recipe. Once the grease is drained, place the cooked chorizo on a plate and set it aside.
Using that same skillet over medium heat, add the tomatoes, salsa verde, paprika and shredded Monterey Jack cheese. Cook until everything is evenly blended and melted together, then pour the mixture over the cooked tater tots. Sprinkle the mixture with chorizo, black beans and your remaining cheese and bake for 10 minutes at 425 F.
The Toppings
Once removed from the oven, you can top your Nacho Tots. You can customize these toppings to your preferred taste. We chose to top ours with banana peppers, jalapeño, cilantro and chives.
Start by slicing one-half cup of banana peppers. Then, using the 3" Gourmet Paring Knife, slice one jalapeño.
Mince one-fourth cup of fresh cilantro and then use the 5" Petite Santoku to slice one-third cup of chives.
For extra flavor, we also topped our Nacho Tots with one chopped medium Roma tomato and one medium avocado cubed, using the 4" Gourmet Paring Knife.
Once your Nacho Tots are topped with enough flavor to satisfy your taste buds, you can scoop them out and serve with sour cream. Again, feel free to add your favorite toppings. If this recipe was “nacho type” of tots (wink, wink), then make your own version. Enjoy!
Ingredients
- 1 (32-ounce) bag frozen tater tots
- 1/2 pound fresh chorizo or turkey sausage
- 1 (14 1/2-ounce) can fire-roasted tomatoes, undrained
- 3 tablespoons salsa verde
- 1 teaspoon smoked paprika
- 12 ounces shredded Monterey Jack cheese, divided
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup banana pepper slices
- 1 jalapeño, sliced
- 1/4 cup minced fresh cilantro
- 1/3 cup sliced chives
- 1 medium avocado, cubed
- 1 medium Roma tomato, chopped
- 1/2 cup sour cream
Directions
- Preheat oven to 425 F.
- In an ungreased 13 x 9-inch baking dish, place the tater tots and bake uncovered for 35-40 minutes, until golden brown.
- In a large skillet over medium heat, add the chorizo. Cook, breaking it into crumbles, until it’s no longer pink. Drain any excess grease. Place the cooked chorizo onto a plate and set aside.
- In the same skillet over medium heat, add the tomatoes, salsa verde, paprika and 8 ounces of cheese. Cook until the cheese is melted and everything is blended. Pour this mixture over the cooked tater tots.
- Sprinkle the tater tot mixture with chorizo, black beans and remaining cheese. Bake at 425 F for 10 minutes.
- Remove from oven and top with banana pepper slices, jalapeño, cilantro and chives. Add the avocado and tomato.
- Scoop out and serve with sour cream.
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