Taco Cheeseburger Totchos

This mashup of cheeseburgers and nachos is an over-the-top, deliciously easy crowd-pleaser you’ll make again and again.
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25 Minutes Prep
45 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
  • Small check mark in a circle icon 1/2 lb lean (at least 80%) ground beef
  • Small check mark in a circle icon 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 2 tablespoons water
  • Small check mark in a circle icon 10 slices American cheese, quartered
  • Small check mark in a circle icon 1/2 cup chopped onion
  • Small check mark in a circle icon 1/4 cup ketchup
  • Small check mark in a circle icon 1/4 cup yellow mustard
  • Small check mark in a circle icon 1/4 cup mayonnaise, if desired
  • Small check mark in a circle icon 2 medium plum (Roma) tomatoes, diced
  • Small check mark in a circle icon 2 tablespoons chopped pickles
Preparation
  1. Heat oven to 425°F. Line large rimmed pan with cooking parchment paper. Place frozen potatoes in pan. Bake as directed on bag, stirring halfway through.
  2. Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix, green chiles and water; cook over medium heat 2 to 3 minutes or until thickened.
  3. Push potatoes together in center of pan, and top with half of the cheese; top with beef mixture. Top with onion. Top with remaining cheese. Bake 5 to 7 minutes or until cheese is melted.
  4. Drizzle with ketchup, mustard and mayonnaise. Top with tomatoes and pickles.
Expert Tips
  • Trademarks referred to herein are the properties of their respective owners.
  • Prefer crispy tots? Add 5 minutes to initial bake time for crispier totchos.
  • We used hamburger pickle chips in this recipe, but feel free to use spicy pickles if you want to add a little kick.
  • Place the mayo, ketchup and mustard in resealable food-storage plastic bags, and cut off the corner of each for easy drizzling.