Totchos {Tater Tot Nachos}
Totchos or Tater Tot Nachos are loaded with melted cheese, jalapeños, red onion and smoked brisket, topped off with tomatoes, sour cream and guacamole.
Servings: 4 servings
Calories: 1071kcal
Ingredients
- 28 ounce frozen tater tots
- 3 tablespoons bacon grease melted (or vegetable oil)
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1 pound smoked brisket
- 2 cups shredded colby-jack cheese
- 1/4 cup diced jalapeños
- 1/4 cup diced red onion
- 1/2 cup diced tomatoes
- sour cream for serving
- guacamole for serving
Instructions
- Preheat oven to 400°.
- Place tater tots on a rimmed baking sheet.
- Pour bacon grease over the tater tots.
- Mix garlic, salt, pepper and smoked paprika together. Sprinkle over the tater tots and toss until well coated. Spread tater tots in an even layer with space in between.
- Bake for 15 minutes. Remove from oven and turn with a spatula. Return to the oven for another 5 - 10 minutes until golden brown and crispy.
- Meanwhile, heat the brisket in a skillet over medium heat, just until heated through.
- Remove tater tots from the oven. Sprinkle with most of the cheese, brisket, jalapeños, tomatoes and red onion. Top with remaining cheese.
- Return to the oven for a few minutes until cheese is melted.
- Serve with sour cream and guacamole.
Notes
Storage: Store leftover tater tot nachos in an airtight container or on a plate covered tightly with plastic wrap in the refrigerator up to 3 days.
Reheat: Place totchos on a baking sheet lined with foil or parchment paper. Cook in a 350° oven for 8 - 10 minutes or until heated through.
Nutrition
Serving: 1g | Calories: 1071kcal | Carbohydrates: 61g | Protein: 52g | Fat: 70g | Saturated Fat: 27g | Polyunsaturated Fat: 37g | Cholesterol: 183mg | Sodium: 1779mg | Fiber: 7g | Sugar: 3g