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Tater Nachos Recipe

Active
15 Minutes
Total
1 Hour

Yield

Serves 6 (serving size: 1/2 cup)

Ditch the chips and serve tater nachos to your favorite fans. We use frozen seasoned shredded potato nuggets (such as Ore-Ida Tater Tots) in this crowd-pleasing recipe. Start by cooking the tater tots according to the directions on the package. Then, pile them high with drained and rinsed black beans, chopped plum tomatoes, crumbled bacon, and shredded Mexican cheese. Pop the sheet pan under the broiler for about 1 1/2 minutes or until the cheese is perfectly melted. Finally, add your favorite nacho toppings. We suggest sour cream, scallions, jalapeno slices, avocado, and cilantro—but feel free to use any ingredients you like. This hearty appetizer is filling enough to be the main attraction of your game-day spread. Add seasoned ground beef, chicken, or even pulled pork to make Tater Nachos even more satisfying. Our recipe serves 6 (serving size: 1/2 cup), but you will most likely want to keep an extra batch of ingredients on hand as it is highly likely that you’ll receive a request for an encore once the last tater has been snatched up. If you’re not a fan of cilantro or are worried it might not suit everyone’s taste, serve on the side so guests can sprinkle a bit on their serving if they so desire. If you’re looking for a winner for your game day spread, our Tater Nachos are for you.

Ingredients

  • 1 (32-oz.) pkg. frozen seasoned shredded potato nuggets (such as Ore-Ida Tater Tots)
  • 1 teaspoon ancho chile powder
  • 3/4 cup drained and rinsed canned black beans
  • 1/2 cup chopped plum tomatoes (from 2 plum tomatoes)
  • 1/2 cup crumbled cooked bacon (about 6 slices)
  • 6 ounces pre-shredded Mexican 4-cheese blend (about 1 1/2 cups)
  • 1/4 cup sour cream
  • 1/4 cup chopped scallions
  • 1 jalapeño chile, thinly sliced
  • 1 ripe medium avocado, diced
  • Chopped fresh cilantro

How to Make

  1. Cook potatoes according to package directions. Toss cooked potatoes with chile powder.
  2. Preheat broiler with oven rack 6 inches from heat. Transfer potatoes to a large cast-iron skillet, and top evenly with black beans, tomatoes, bacon, and cheese. Broil until cheese melts, about 1 1/2 minutes. Top with sour cream, scallions, jalapeño slices, and avocado; sprinkle with cilantro. Serve immediately.