Introduction: Totchos

About: The only time I open my mouth is to change feet
"Napoleon, give me some of your tots."
"No, I'm freakin' starving! I didn't get to eat anything today!"

There's no need to argue, there's enough tots to go around! Substitute tater-tots in lieu of chips the next time you make nachos and make your own totchos!

I made my own guacamole to go with this cheesy-delicious mash-up. Tater-tots with cheesecheesecheese, what's not to love?
Stop hoarding all the tots and get cooking!

Ingredients for Totchos
  • bag of tater-tots
  • grated cheese (I used aged cheddar and mozzarella)
  • toppings (corn, seasoned beef, tomatoes, black beans, mushrooms, green onions)

Guacamole recipe
  • 1 avocado
  • 1 clove garlic
  • 1 roma tomato
  • 1 green onion
  • lime juice
  • salt
(yield: guacamole for 2-3 people)

Following the directions on the tater-tots package, preheat oven to 230°C (450°F).
From frozen cook tots for about 5-10 minutes, then remove from oven.
Using a potato masher (or other flat surface) smoosh tots into flattened potato cakes, then place back into oven to finish cooking.
When golden brown (another 10 minutes in oven), remove from oven and arrange in an oven-safe serving bowl.

Since the most disappointing part of nachos are the interior parts that are often neglected of cheesy goodness, we're going to layer our totchos so that every bite is equally cheesy.
Lay a base layer of flattened tots, then top with a layer of cheese. Continue piling the remaining flattened tots on top and add your favourite nacho toppings. I chose corn, tomatoes, green onions and seasoned ground beef. Top with more cheese and put under broiler for about a minute or until all cheese has melted making a gooeyhotcheese pile.

Serve with your favourite side accompaniments, like guacamole, salsa, sour cream and hot sauce!
(rooster prop optional)