Seriously Epic Trash Can Tater Tot Nachos (aka Totchos!)

Ingredients

• 1 bag Frozen Tater Tots (about 30 oz, bake as directed on package)
• 3/4 cup Apple Cider Vinegar
• 1/4 cup Water
• 1 teaspoon Granulated Sugar
• 1/4 teaspoon Kosher Salt (pinch)
• 1 medium Red Onion (thinly sliced for quick pickles)
• 2 pieces Chicken Thighs (boneless, skinless, about 8 oz total)
• 0.5 lb Skirt Steak (trimmed)
• 1 tablespoon Chipotle Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Garlic Powder
• 2 tablespoons Hot Sauce (BFF or similar) (divided between rub, white sauce, and cheese sauce)
• 1 tablespoon Olive Oil (for coating proteins)
• 1 large Ripe Avocado (peeled, pitted, and mashed)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 small Tomato (diced)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 tablespoon Chipotle Peppers in Adobo (juice) (from a canned pepper, optional for extra heat)
• 1/2 cup Sour Cream
• 2 cups Milk (divided between white sauce and cheese sauce)
• 2 teaspoons Garlic Paste
• 2 lb Velveeta Cheese (cut into chunks; melts smoothly)
• 15 oz Diced Tomatoes with Green Chilies (drained)
• 1 cup Black Beans (cooked, drained and rinsed)
• 2 tablespoons Diced Green Chilies (from the same can of diced tomatoes with green chilies)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the other components.

   Time: PT10M

   Temperature: 425°F

2. Bake Tater Tots

   Spread the frozen tater tots in a single layer on a baking sheet. Bake for 30 minutes, turning once halfway through.

   Time: PT30M

   Temperature: 425°F

3. Broil for Extra Crunch

   Switch the oven to broil on high and broil the tots for 2 minutes, watching closely so they don’t burn.

   Time: PT2M

   Temperature: Broil

4. Quick Pickle Red Onion

   In a small pot combine 3/4 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar, and a pinch of kosher salt. Bring to a boil, stir until dissolved, then pour over the thinly sliced red onion placed in a glass jar. Seal and let sit for 30 minutes.

   Time: PT5M

5. Prepare Spice Rub

   In a small bowl mix 1 tbsp chipotle chili powder, 1 tsp ground cumin, 1 tsp garlic powder, and 1 tbsp hot sauce (BFF).

   Time: PT5M

6. Season and Oil Proteins

   Pat the chicken thighs and skirt steak dry. Drizzle with 1 tbsp olive oil, then coat evenly with the spice rub.

   Time: PT5M

7. Cook Chicken and Steak

   Heat the flat‑top griddle or large skillet over high heat. Cook the chicken thighs 5 minutes per side until internal temperature reaches 165°F (74°C). Cook the skirt steak 6 minutes per side for medium‑rare, or longer if preferred. Transfer to a cutting board and let rest 5 minutes.

   Time: PT12M

   Temperature: High

8. Make Guacamole

   In a mixing bowl mash the avocado, then stir in 1 tbsp lime juice, 2 tbsp of the quick‑pickled red onion, diced tomato, chopped cilantro, 1 tbsp chipotle adobo juice, and 1 tsp hot sauce. Keep chunky.

   Time: PT5M

9. Prepare White Sauce

   Whisk together 1/2 cup sour cream, 1/2 cup milk, 1/4 tsp cumin, 1 tsp garlic paste, and 1 tsp hot sauce in a saucepan over medium heat until smooth and warmed through.

   Time: PT5M

   Temperature: Medium

10. Make Cheese Sauce

    In a saucepan over medium heat, combine 2 cups milk and the 2 lb Velveeta cheese chunks, adding gradually and stirring until melted. Stir in the drained 15 oz diced tomatoes with green chilies, 1 tbsp hot sauce, 1/2 tsp cumin, and 1 tsp garlic paste. Adjust thickness with extra milk if needed.

    Time: PT10M

    Temperature: Medium

11. Cut Proteins

    Slice the rested chicken thighs and skirt steak into bite‑size pieces (about 1‑inch cubes).

    Time: PT5M

12. Assemble Totchos

    In a 10‑inch disposable can, layer as follows: bottom – a ladle of cheese sauce; first layer – crispy tater tots; drizzle cheese sauce to act as glue; add a layer of chicken pieces; sprinkle 1 cup black beans; add another layer of tots; more cheese sauce; layer steak pieces; repeat with tots and cheese sauce until the can is full. Top with generous dollops of guacamole, a spoonful of pickled red onion, a drizzle of white sauce, and the reserved diced green chilies.

    Time: PT10M

13. Serve

    Take a photo, then dig in with a fork. Enjoy while hot and crispy.

    Time: PT0M

Nutrition Facts

Calories

820

Protein

35 g

Carbohydrates

55 g

Fat

55 g

Fiber

6 g

Ingredient Substitutions

• Instead of Frozen Tater Tots: Frozen hash brown bites
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Granulated Sugar: Honey (use less)
• Instead of Kosher Salt: Sea salt
• Instead of Red Onion: White onion
• Instead of Chicken Thighs: Chicken breast
• Instead of Skirt Steak: Flank steak
• Instead of Chipotle Chili Powder: Smoked paprika
• Instead of Ground Cumin: Coriander powder
• Instead of Garlic Powder: Fresh minced garlic (1/2 tsp)
• Instead of Hot Sauce (BFF or similar): Tabasco, Sriracha
• Instead of Olive Oil: Canola oil
• Instead of Ripe Avocado: Mashed ripe banana (for texture only)
• Instead of Lime Juice: Lemon juice
• Instead of Tomato: Canned diced tomato (drained)
• Instead of Fresh Cilantro: Parsley
• Instead of Chipotle Peppers in Adobo (juice): Chipotle hot sauce
• Instead of Sour Cream: Greek yogurt
• Instead of Milk: Almond milk (for dairy‑free)
• Instead of Garlic Paste: Fresh minced garlic
• Instead of Velveeta Cheese: American cheese, Cheddar cheese (adds grain)
• Instead of Diced Tomatoes with Green Chilies: Fire-roasted diced tomatoes
• Instead of Black Beans: Pinto beans
• Instead of Diced Green Chilies: Fresh jalapeño (finely diced)

Equipment Needed

• Oven
• Baking Sheet
• Small Pot
• Glass Jar with Lid
• Flat Top Griddle or Large Skillet
• Tongs
• Cutting Board
• Chef’s Knife
• Mixing Bowl
• Whisk
• Saucepan
• Ladle
• 10‑inch Disposable Can (or deep serving dish)
• Measuring Cups and Spoons
• Spatula

Critical Steps — Do Not Skip

• Achieving fully crispy tater tots (bake + broil).
• Quick pickling the red onion for bright color and tang.
• Properly searing the chicken and skirt steak without overcooking.
• Creating a smooth, melt‑ready cheese sauce without graininess.
• Layering the tot nachos so they hold together (cheese sauce as glue).

Chef Tips from the Video

• Use a metal spatula to spread the cheese sauce evenly; it helps create a smooth base.
• If you prefer a milder flavor, reduce the chipotle powder and omit the adobo juice.
• For extra crunch, add a thin layer of crushed tortilla chips between tot layers.
• Serve with lime wedges on the side for an extra burst of acidity.

Troubleshooting

Storage

Refrigerator: Store any leftovers in an airtight container for up to 2 days. Re‑heat tots under the broiler to regain crispness.

Freezer: Not recommended; the texture of tots and cheese sauce degrades.

Room temperature: Serve immediately; do not leave out longer than 2 hours.

Make-Ahead Tips

• Quick‑pickled red onions can be made up to 24 hours ahead.
• Cheese sauce and white sauce can be prepared earlier and reheated gently.
• Cooked chicken and steak can be refrigerated for 2 days; re‑heat before assembly.

Frequently Asked Questions