This my friends, is my new favorite, laying-around-on-a-weekend-afternoon-watching-movies-snacking-all-day-without-a-real-meal-sort-of-meal. This could very possibly be your only meal of the day.
After making the Cheesy Tots with Green Chili Sauce, I have been officially addicted to tator tors. Please, don't send help. This is an addiction that I am willing to deal with. I have it under control. Really. To be honest, I am careful not to eat tator tots all of the time. Although I am completely aware of the half full bag in the freezer right now and it's barely 8am. It's not the tator tots I'm afraid of eating all of the time, its the quantity. I could kill a whole bag myself. Without flinching. And after they were all gone, I would probably look around wondering what happened to them. WHERE DID ALL THE TOTS GO???
Anyway, so a while back we were hanging out craving some nachos but there were no chips to be found in the house (thats something else I can't leave around, Aaron will inhale the entire bag before I ever have a chance to ask him not to). So I thought....TATOR TOTS!!!
The trick (no, it's not really a trick) to these is cooking the tator tots very well done. You want them extra, extra, extra, extra crispy because your going to be piling a lot of things on top. And then just pile on anything that you crave. Whatever your normal nacho toppings...do it! You'll love it. You might even have to unbutton your pants and take a nap afterwards.
Feel free to wash this down with a nice cold beer.
by Kacey's Kitchen
- 1 bag Tator Tots
- 1-2 cups prepared taco meat (or beans)
- 2 cups shredded cheddar cheese (or a blend)
- 1-2 tomatoes, diced
- 1 cup black olives, sliced
- shredded lettuce
- sour cream
- Cook Tator Tots according to package in a single layer on a tin foil lined cookie sheet. Cook 2-3 times longer than instructions say. You'll want them very crispy and golden brown, but not burnt. Be sure to flip the tots over once while cooking.
- Prepare all toppings. When tots are done cooking, remove them from the oven and sprinkle the taco meat, cheese, tomatoes and black olives.
- Pop the tray back into the oven for just a minute or two, until cheese is melted. Remove from oven.
- Scoop the tots onto a plate, piling them on top of each other to ensure layers of toppings.
- Sprinkle shredded lettuce on top and serve with guacamole, sour cream and salsa. Forks may be required.