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We Hate How The Chips In Nachos Get Soggy….So We Swapped Them For Something Else!


Whether it’s for game day or just because you need a little pick me up, totchos are always a good call. For those of you who haven’t tried it yet, “totchos” is the beautiful combination that is nachos and tater tots. That’s right, swap the chips out – they always get soggy anyways – and sub in some perfectly crispy tater tots. Add to that some hearty Mexican chorizo and creamy queso dip…and lots and lots of cheese, and you’ve got yourself a dish that everyone will love!


Serves 6-8


  • 1 (32 oz.) bag frozen tater tots, thawed
  • 1 pound Mexican chorizo
  • 2 cups cheddar cheese, grated
  • 1 cup queso dip
  • 3 assorted bell peppers, seeds removed and finely chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley, chopped
  • sour cream, as needed, garnish


  1. Place tater tots in a large baking dish and bake according to packaging directions, or until crispy. (Usually at 425º F for 20-22 minutes.)
  2. Brown chorizo in a large pan or skillet over medium-high heat until cooked through. Drain fat and set aside.
  3. Microwave queso dip until pourable, then remove tater tots from oven and sprinkle 1 cup cheddar cheese over them.
  4. Cover cheese and potatoes with chorizo, pour queso dip on top, then sprinkle on remaining cheddar cheese.
  5. Return totchos to oven and bake for another 5-10 minutes, or until cheese is melted and bubbly.

  6. Remove from oven and serve hot, garnished with chopped bell peppers, parsley, green onions and sour cream.

Recipe adapted from Foodie With Family

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