Like Nachos? Then you need to try this TACHOS (Loaded Tater Tots)

Ingredients

• 3 medium potatoes Russet Potatoes (peeled)
• 2 tablespoons All-Purpose Flour (for binding the tots)
• 1 teaspoon Salt (plus extra for seasoning meat)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 cups Vegetable Oil (for deep‑frying, neutral flavor)
• 1 pound Ground Beef (80% lean, preferably grass‑fed)
• 2 tablespoons Taco Seasoning Blend (store‑bought or homemade (chili powder, cumin, paprika, garlic powder, onion powder))
• 1 tablespoon All-Purpose Flour (for meat) (helps thicken the sauce)
• 0.5 cup Water (adds moisture to the meat sauce)
• 1 cup Medium Cheddar Cheese (freshly grated)
• 0.5 cup Sour Cream (or Mexican Crema) (for topping)
• to taste Optional Toppings (sliced jalapeños, chopped cilantro, diced tomatoes, avocado slices)

Instructions

1. Par‑boil the potatoes

   Place peeled potatoes in a large pot, cover with cold water, bring to a boil over high heat, then simmer for 7 minutes until partially cooked but still firm.

   Time: PT12M

   Temperature: 100°C

2. Drain and cool

   Drain the potatoes in a colander and let them cool just enough to handle, about 2–3 minutes.

   Time: PT3M

3. Grate and squeeze moisture

   Grate the cooled potatoes using the large holes of a box grater. Transfer the shreds onto a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.

   Time: PT5M

4. Combine with dry ingredients

   In a large mixing bowl combine the dried potato shreds with 2 Tbsp all‑purpose flour, 1 tsp salt and ½ tsp black pepper. Mix until a cohesive dough forms.

   Time: PT3M

5. Shape and chill the tots

   Scoop about 1 tsp of the mixture, roll into a small ball and press flat to form a tot shape. Place each tot on a parchment‑lined baking sheet and freeze for 3–5 minutes to firm up.

   Time: PT5M

6. Heat oil for frying

   In a deep fryer or large skillet heat vegetable oil to 350°F (175°C). Use enough oil to submerge the tots fully.

   Time: PT5M

   Temperature: 350°F

7. Fry the tater tots

   Working in small batches, carefully add the frozen tots to the hot oil. Fry for 4–5 minutes, turning once, until golden and crisp. Remove with a slotted spoon and drain on paper‑towel‑lined plates.

   Time: PT10M

   Temperature: 350°F

8. Cook the taco meat

   In a separate pan over medium heat, crumble 1 lb ground beef, season with 1 tsp salt, and brown, breaking it up with a spatula. Drain excess fat, then stir in the taco seasoning blend, 1 Tbsp flour, and ½ cup water. Simmer for 5–7 minutes until the sauce thickens. Taste and adjust salt if needed.

   Time: PT10M

9. Assemble the tachos

   Preheat the oven to 425°F (220°C). On a clean parchment‑lined baking sheet, spread a layer of fried tater tots, spoon over the seasoned ground beef, and sprinkle evenly with 1 cup grated cheddar cheese.

   Time: PT3M

   Temperature: 425°F

10. Bake until cheese melts

    Place the assembled sheet in the preheated oven and bake for 5–7 minutes, or until the cheese is fully melted and slightly bubbly.

    Time: PT7M

    Temperature: 425°F

11. Add final toppings

    Remove from oven, drizzle with sour cream (or Mexican crema), and add any optional toppings such as jalapeños, cilantro, diced tomatoes or avocado slices.

    Time: PT2M

12. Serve and enjoy

    Serve the tachos hot, straight from the sheet or transferred to a serving platter. Enjoy immediately for maximum crunch!

    Time: PT0M

Nutrition Facts

Calories

460

Protein

22g

Carbohydrates

30g

Fat

26g

Fiber

3g