Venison Tater Tot Nachos Recipe

Ingredients

• 1 bag Frozen Tater Tots (about 32 oz, any brand)
• 2 Tbsp Olive Oil (extra virgin)
• 1 Small Onion (peeled and diced)
• 2 Garlic Cloves (minced)
• 1 lb Ground Venison (lean, fresh or frozen)
• 2 tsp Smoked Paprika
• 2 tsp Chili Powder
• 2 tsp Ground Cumin
• 0.5 tsp Crushed Red Pepper Flakes (optional for heat)
• to taste Salt
• to taste Black Pepper
• 1 Tbsp Water (keeps meat moist)
• 1 cup Pepper Jack Cheese (shredded, about 4 oz)
• 2 cup Sharp Cheddar Cheese (shredded, about 8 oz)
• 4 cup Tomatoes (fresh, diced)
• 0.5 cup Cooked Bacon (crumbled)
• 2 Tbsp Jalapeño (fresh, sliced)
• 2 Tbsp Mexican Sour Cream (or regular sour cream)
• 2 Tbsp Green Onions (sliced, for garnish)

Instructions

1. Bake Tater Tots

   Preheat the oven to 425°F. Spread the frozen tater tots in a single layer on a baking sheet and bake for about 25 minutes, or until golden and crisp.

   Time: PT30M

   Temperature: 425°F

2. Dice Onion

   Peel and finely dice the small onion.

   Time: PT5M

3. Sauté Onion

   Heat the skillet over medium heat, add olive oil, then add the diced onion. Cook, stirring occasionally, for about 3 minutes until soft and translucent.

   Time: PT5M

4. Add Garlic

   Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.

   Time: PT1M

5. Brown Ground Venison

   Add the ground venison to the skillet. Break it up with the spatula and cook until fully browned, about 7 minutes.

   Time: PT8M

6. Drain Excess Fat

   If there is excess fat, carefully blot it with paper towels directly in the pan.

   Time: PT2M

7. Season the Meat

   Stir in smoked paprika, chili powder, ground cumin, crushed red pepper flakes, salt, black pepper, and 1 Tbsp water. Mix well and cook another 2 minutes.

   Time: PT2M

8. Set Meat Aside

   Transfer the seasoned venison to a bowl and keep warm.

   Time: PT1M

9. Prepare Tater Tot Base

   Remove the baked tater tots from the oven. Gently press them together to form a compact base so toppings won’t fall through.

   Time: PT2M

10. Add Venison Layer

    Evenly spoon the seasoned ground venison over the tater tot base.

    Time: PT2M

11. Add Cheese Layers

    Sprinkle 1 cup shredded pepper jack cheese first, then top with 2 cups shredded sharp cheddar cheese.

    Time: PT3M

12. Melt the Cheese

    Return the sheet to the oven (still at 425°F) and bake for 5‑7 minutes, until the cheese is fully melted and bubbly.

    Time: PT7M

    Temperature: 425°F

13. Add Fresh Toppings

    While the cheese melts, dice the tomatoes, crumble the cooked bacon, slice the jalapeños, and slice the green onions. Once the nachos are out of the oven, drizzle Mexican sour cream, then scatter the fresh toppings evenly.

    Time: PT10M

14. Serve

    Serve the venison tater tot nachos hot, straight from the sheet or transferred to a serving platter.

    Time: PT1M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

35g

Fat

30g

Fiber

3g