Learn how to make Tater Tot Nachos (Totchos) with crispy tater tots topped with shredded meat from a slow cooker venison roast, shredded cheese, and all of your favorite nacho toppings.

Tater Tot Nachos: The Ultimate Family Meal

What do you do when you have a 7-year-old daughter obsessed with tater tots and a dad like me who’s obsessed with nachos? Simple. You make Tater Tot Nachos! Or as we like to call them in our house – Totchos. They’re the perfect solution to hungry kids and busy parents who crave something easy, delicious, and fun.

In today’s post, I’m sharing an awesome recipe for Easy Sheet Pan Venison Totchos. These crispy tater tots are topped with slow-cooked shredded venison, melted cheese, and all of your favorite nacho toppings. Trust me, these Totchos will be a hit with your family, whether you’re serving them for a quick weeknight meal or as a fun game-day snack.

What Are Totchos?

If you’re not familiar with Totchos, let me introduce you to the magic of tater tots taking the place of tortilla chips in your nachos. It’s as simple as that. Imagine the crispy, golden perfection of tater tots, topped with everything you love about nachos - cheese, meat, and all the fixings.

But why stop there? You can get even more creative by swapping out your standard nacho meat with a venison neck roast, making these Totchos a little more special.

Now, let’s take a trip down memory lane. Do you remember strolling into the school cafeteria, the smell of tater tots wafting through the air, and knowing it was going to be a great lunch? Those were the days when a crispy tater tot, dipped in ketchup, was the best thing you had ever eaten in your short life. Fast forward to now, and tater tots are still king, whether they’re served at 2:00 a.m. after the bar closes or alongside sloppy joes for dinner with the kids. Now is the time to step up your tater game with Totchos!

Slow Cooker Venison Roast: The Heart of Your Totchos

Making the venison neck roast for these Totchos is ridiculously easy, and the slow cooker does all the heavy lifting. The beauty of using a slow cooker is that you get juicy, tender venison with minimal effort. You set it up in the morning, and by the time you’re ready to assemble your Totchos, the venison neck roast meat is perfectly cooked and ready to shred.

I love cooking venison neck roasts in the slow cooker because they’re packed with connective tissue, which, when cooked slowly, becomes melt-in-your-mouth tender. The result is the perfect Barbacoa-style meat to slather on your Totchos.

Venison Neck Roast Cooking Tips

Venison Neck Roast: If you haven’t cooked a neck roast before, I highly recommend it. It’s perfect for slow cooking and makes the best shredded meat. If you don't have a neck roast, you can use a hindquarter roast or even venison shanks for this Totchos recipe.

Use the Crockpot or Dutch Oven: I use a Crockpot, but a Dutch oven works just as well. Either method requires low and slow cooking, and it will leave you with a roast so tender you can pull it apart with just a fork.

Young Venison Roasts Cook Faster: If you’re using a young deer (like a yearling mule deer), it will cook faster and require less time than meat from older bucks.

How To Make Slow Cooker Venison Roast

Season the Meat: Start by seasoning your venison neck roast with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. This basic seasoning is all it needs to bring out the natural flavors.

Sear the Roast: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Sear the roast for 3 minutes on each side, until it’s browned all over. This step builds flavor, so don’t skip it!

Slow Cook: Transfer the roast to your slow cooker, and add 1 chopped yellow onion, 2 tablespoons minced garlic, 2 cups of venison or beef broth, 2 tablespoons apple cider vinegar, 2 tablespoons fresh lime juice, and 3 tablespoons of taco seasoning. Set your slow cooker to high for 5-6 hours or low for 8-10 hours. The roast should be tender and easy to shred when it’s done.

Shred the Meat: Once the roast is cooked, shred it using forks or tongs. Now you’ve got a delicious, taco-seasoned venison roast ready for your Totchos!

Making the Totchos

While your venison roast is slow cooking, you can prep the tater tots and get the nacho toppings ready.

Ingredients for Totchos

• 1 pound of frozen tater tots
• 2 tablespoons olive oil
• 3 tablespoons taco seasoning
• 1 cup cooked and shredded venison neck roast meat
• 1 cup shredded Monterey Jack cheese
• Toppings: Pico de Gallo, sour cream, guacamole, black olives, pickled jalapeños, salsa (feel free to customize!)

How to Assemble and Bake the Totchos

Preheat the Oven: Set your oven to 425 degrees F. Line a baking sheet with parchment paper to avoid a mess and ensure easy cleanup.

Season the Tater Tots: In a large mixing bowl, toss your tater tots with 2 tablespoons of olive oil and 3 tablespoons of taco seasoning. Make sure every tot is evenly coated with the seasoning mix. This step is key to ensuring your tots are full of flavor.

Bake the Tater Tots: Spread the seasoned tots onto your prepared baking sheet. Pop them in the oven for 20 minutes or until they’re golden brown and crispy.

Top the Tots: Once the tater tots are crispy and ready, pull them out of the oven and evenly distribute 1 cup of cooked and shredded venison neck roast meat on top. Sprinkle 1 cup of shredded Monterey Jack cheese over the venison. Return the sheet pan to the oven for an additional 5 minutes to melt the cheese.

Add Your Favorite Toppings: When the cheese is melted and bubbly, remove the Totchos from the oven. This is where you can get creative with your toppings! Add Pico de Gallo, guacamole, sour cream, black olives, and pickled jalapeños - whatever you like!

Serve Immediately: Serve your Totchos right away while they’re hot and cheesy. Watch as the whole family digs in!

Customize Your Totchos

The beauty of Totchos is that they’re highly customizable. You can tweak the toppings and seasonings to suit your family’s tastes. Don’t like black olives? Skip them. Want extra heat? Add more jalapeños. The best part is that you can make them your own, whether you’re craving something mild or spicy.

Kid Friendly and Versatile

This Totchos recipe is perfect for a fun weeknight dinner. It’s a family-friendly dish that’s easy to prepare and fun to eat. Plus, since the venison roast makes plenty of shredded meat, you can use leftovers in tacos, breakfast burritos, or even sandwiches.

A Final Note On Venison Neck Roasts

Venison neck roasts are an excellent choice for slow-cooking. If you can’t find neck roasts, shoulder roasts or shanks work just as well. But if you live in a state where Chronic Wasting Disease (CWD) is a concern, make sure to follow your state’s guidelines regarding the transportation of deer meat. Most states do NOT allow you to transport a bone-in neck roast across state lines. In particular for North Dakota residents, we are not allowed to bring back any part of the spinal column with our meat. Hence, all of my venison neck roasts from deer or elk harvested in Montana or Wyoming or Texas must be boneless.

Tater Tot Nachos are Kid Friendly

This tater tot nachos recipe was tested and approved by our daughter so you can trust your family will love them too. If you are looking for more kid-friendly recipes, be sure and check out all the ones we have to offer right here.

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