Taco Night Totchos

These Taco Night Totchos are perfect for a Cinco de Mayo gathering. If you love a classic Tater Tot Casserole, chances are you’ll love this Southwestern Twist with crispy tots topped with taco meat, shredded cheese, tomatoes, avocado and sour cream.

Try these variations!

• For a Chili Dog inspired dish, top tots with nacho cheese sauce, chili, Shredded Cheddar & Monterey Jack Cheeses (#1860), and sour cream.
• Cravy a BBQ sandwich but don’t have buns? Simply top tots with Double L Ranch Meats Smoke Craft Pulled Pork w/BBQ Sauce (#2108), and coleslaw.
• Serve it for brunch topped with Cloverdale Applewood Smoked Bacon (#2879), fried or scrambled eggs, pico de gallo, Calavo Fiesta Guacamole (#1060), Tillamook Medium Cheddar Shredded Cheese (#1866) and sour cream.

Taco Night Totchos with crispy tots topped with taco meat, shredded cheese, tomatoes, avocado and sour cream.

Taco Night Totchos

Ingredients:

• 32 oz. Ore-Ida Seasoned Golden Tater Tots (#2425)
• 1 lb. Childer’s 85/15 Ground Chuck (#2549)
• 4 Tbsp AP Ole Taco Seasoning (#1037)
• 2 Tbsp water
• 1 cup Shredded Cheddar & Monterey Jack Cheeses (#1860)
• 1 cup shredded iceberg lettuce
• A small tomato, chopped
• 1/3 cup sour cream
• Simplot Avocado Dices (#1645)

Instructions:

1. First, heat oven to 425ºF. Arrange frozen Tater Tots in a single layer on an 11 inch x 17 inch baking sheet. Heat for 19-21 minutes cook to a light golden color. Season to taste.
2. Meanwhile, brown ground chuck and drain fat. Add 3-5 Tbsp seasoning and 1-2 Tbsp water to 1 pound meat; heat through.
3. To assemble, spread tater tots onto platter; top with meat mixture and remaining ingredients. Enjoy!

From May 2022 catalog.

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