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A sheet pan of loaded tater tots topped with ground beef, melted cheese, jalapeños, pickled onions, pico de gallo, green onions, and drizzled with sour cream.
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Loaded Tater Tots Recipe With Lime Crema

Forget boring nachos; these Loaded Tater Tots (we call them Totchos) are what your game day spread is missing. Crispy golden tots get piled high with seasoned beef, sharp cheddar, jalapeños, pickled onions, and a tangy lime crema that'll make you forget chips ever existed. The tots stay crispier than tortilla chips, the seasoned beef is better than any taco kit, and that lime crema? It's the finishing touch that makes people ask for the recipe.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: American
Servings: 6 servings
Calories: 796kcal
Author: Dee Broughton

Equipment

  • Rimmed baking sheet
  • large skillet
  • Small mixing bowls
  • Whisk
  • Wooden spoon

Ingredients

Lime Crema

  • ½ cup sour cream
  • 1 tablespoon fresh lime juice
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1-2 tablespoons water

Tater Tots

  • 32 oz bag frozen tater tots
  • Salt and pepper to taste

Seasoned Beef

  • 1 tablespoon chili powder
  • 2 teaspoons cornstarch
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1½ pounds ground beef
  • ½ cup sweet onion diced
  • ⅔ cup water

Toppings

  • 2 cups sharp cheddar cheese freshly grated
  • 1 jalapeño thinly sliced
  • ½ cup pickled red onions
  • ½ cup pico de gallo
  • 2 green onions sliced

Instructions

Make the Lime Crema

  • Whisk the sour cream, lime juice, garlic powder, and salt together in a small bowl.
  • Stir in the water one tablespoon at a time. Stop adding water when the mixture reaches a thin drizzling consistency.
    A bowl of lime crema white sauce with a whisk inside, next to a towel, chopped green onions, a jalapeño, ground pepper, and a bowl of salt on a light surface.
  • Set aside in the fridge until ready to use.

Cook the Tater Tots

  • Cook the tater tots according to the directions on the package. Make sure they are very crispy and golden brown.
  • Season the hot tots immediately with the salt and pepper.

Cook the Ground Beef

  • Preheat oven to 425°F.
  • Mix the chili powder, cornstarch, salt, cumin, garlic powder, oregano, black pepper, and cayenne pepper together in a small bowl.
    A bowl filled with a dry taco seasoning mixture and a fork, surrounded by a jalapeño, a bowl of pepper, green onions, and a kitchen towel on a countertop.
  • Cook the ground beef in a large skillet over medium high heat.
  • Break the meat apart with a wooden spoon. Add the onion to the skillet once the beef is halfway browned.
  • Cook until the onion is soft and the beef is fully browned. Drain the excess fat from the pan.
  • Sprinkle the spice mixture over the cooked beef and onions.
    A skillet with cooked ground beef and chopped onions, topped with dry seasoning mix. Nearby are a towel, lime, jalapeños, salt, and pepper.
  • Stir well to coat the meat with the dry spices.
  • Pour in the water. Simmer the mixture for about 5 minutes, until thickened.
    A skillet filled with cooked ground beef mixed with diced onions and spices, placed on a light countertop next to lime, jalapeño, and small bowls of seasoning.

Assemble the Tatchos

  • Arrange the baked tots in a layer on a baking sheet.
  • Layer a ⅓ of the cheese over the tater tots. Spoon the beef and onion mixture evenly over the cheese.
    A baking sheet topped with tater tots, melted cheese, ground beef, and onions, arranged on a kitchen towel next to whole jalapeños and a pepper shaker.
  • Top with the remaining cheddar cheese.
  • Bake for 5-8 minutes. Remove the pan when the cheese is completely melted and bubbling around the edges.
    Rectangular baking tray filled with tater tots topped with cooked ground beef and melted cheese, photographed from above on a light-colored surface.

Garnish and Serve

  • Scatter jalapeno, pickled red onions, and green onions over the melted cheese. Spoon the pico de gallo over the center.
  • Drizzle the prepared lime crema over the entire dish. Serve immediately.
    A baking sheet filled with loaded tater tots topped with ground beef, sliced jalapeños, diced tomatoes, pickled onions, green onions, and drizzled with white sauce.

Notes

  • Crisp matters. Bake (or air fry) the tater tots until deeply golden and firm. Pale or soft tots will collapse once the beef and cheese go on.
  • Air fryer option: The air fryer gives the best tater tot texture. It’s not realistic for assembling nachos start to finish, but air frying the tots first makes them extra crisp and sturdy before topping and baking. If you have the space, it only improves the final dish.
  • Saucy, not soupy beef. The cornstarch thickens the seasoning so it clings to the meat. The beef should look glossy and cohesive before assembling — not dry and not watery.
  • Drain the wet stuff. Lightly drain pico de gallo and pickled onions so they add freshness without sogginess.
  • Grate your own cheese. Pre-shredded cheese doesn’t melt as smoothly and won’t give you the same pull when serving.
  • Serve immediately. These are at their best straight out of the oven while the cheese is molten and the tots stay crisp.

Nutrition

Serving: 1serving | Calories: 796kcal | Carbohydrates: 50g | Protein: 33g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1848mg | Potassium: 862mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 18mg | Calcium: 353mg | Iron: 4mg