Description
These Loaded Tater Tots are the ultimate game-day appetizer or fun family dinner, essentially swapping out tortilla chips for crispy potato puffs to create “Totchos.” Piled high with seasoned ground beef, melted Colby Jack cheese, and all your favorite taco toppings, this dish is pure comfort food. With a crunchy, golden base and a savory, cheesy topping, this easy sheet pan meal is ready to satisfy serious cravings.
Ingredients
The Base
- 32 ounces frozen tater tots (1 standard bag)
- 2 tablespoons taco seasoning, divided (1 tbsp for tots, 1 tbsp for beef)
- 8 ounces freshly shredded Colby Jack cheese
Beef Mixture
- 1 pound 90% lean ground beef
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 clove garlic, minced
Toppings (Customize as desired)
- Pico de gallo or Salsa
- Sour cream
- Guacamole
- Sliced green onions
- Diced jalapeño peppers (fresh or pickled)
- Chopped fresh cilantro
Instructions
Bake the Tots
Preheat oven to 400°F (200°C) (or temperature directed on the package). Toss the frozen tater tots with 1 tablespoon of the taco seasoning. Spread them in a single layer on a large baking sheet. Bake according to package directions, adding 3-5 extra minutes to ensure they are extra crispy.
Cook the Beef
While the tots bake, heat the olive oil in a large skillet over medium heat. Add the ground beef, diced onion, minced garlic, and the remaining 1 tablespoon of taco seasoning.
Brown & Drain
Cook, breaking up the beef with a spoon, until the meat is no longer pink and the onions are translucent (about 6-8 minutes). If there is excess grease, drain it from the pan.
Assemble
Once the tots are golden and crunchy, remove the baking sheet from the oven. Evenly scatter the cooked beef mixture over the top of the hot tots.
Melt Cheese
Sprinkle the shredded Colby Jack cheese generously over the beef and potatoes.
Final Bake
Return the baking sheet to the oven for 7–10 minutes, or until the cheese is completely melted and bubbly.
Serve
Remove from the oven. Immediately pile on your cold toppings (pico de gallo, sour cream, guacamole, jalapeños, onions, cilantro) and serve hot right off the pan.
Notes
Crisp is King: Don’t rush the initial bake of the tater tots. Making them “extra crispy” creates a sturdy barrier against the moist beef and cheese toppings, ensuring your loaded tots stay crunchy rather than turning into mush.
Shred Your Own: For the best “cheese pull,” grate your own block of Colby Jack. Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting smoothly.
Cast Iron Option: If you have a large 12-inch cast-iron skillet, you can bake the tots directly in it, top with the beef and cheese, and return the whole skillet to the oven for a rustic presentation.
Reheating: Leftovers are best reheated in an air fryer or oven at 350°F to crisp the potatoes back up. Microwaving will result in soft, soggy tots.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Appetizer / Dinner
- Method: Sheet Pan / Baking
- Cuisine: American / Tex-Mex
Nutrition
- Serving Size: 1 Serving (approx. 1/6 of pan)
- Calories: 520
- Sugar: 2g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: loaded tater tots, totchos recipe, sheet pan nachos, game day appetizers, taco tater tots, ground beef recipes, easy family dinner