How to Make Tater Tot Nachos (Totchos)
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.
Servings: 8 people
Ingredients
Slow Cooker Venison Roast
- 1 venison neck roast, boneless
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 Tablespoons olive oil
- 1 large yellow onion, roughly chopped
- 2 Tablespoons minced garlic
- 2 cups venison or beef broth
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons fresh lime juice
- 3 Tablespoons Taco Seasoning
Totchos (Tater Tot Nachos)
- 1 pound tater tots
- 2 tablespoons olive oil
- 3 tablespoons Taco Seasoning
- 1 cup cooked and shredded venison neck roast
- 1 cup Monterey Jack cheese, shredded
- Pico de Gallo, sour cream, guacamole, black olives, pickled jalapenos
Instructions
Venison Neck Roast
- Season the venison neck roast all over with kosher salt and black pepper.
- Heat a large cast iron skillet over medium-high heat. Add the oil and sear the venison neck roast for about 3 minutes per side until browned all over.
- Put neck roast and all other Slow Cooker Venison Roast Ingredients in a slow cooker and cook, covered, on the HIGH setting for 5 to 6 hours or on LOW setting for 8 to 10 hours until meat is very tender.
- Shred the neck roast meat with forks or tongs.
Totchos (Tater Tot Nachos)
- Preheat the oven to 425 degrees F, then line a baking sheet with parchment paper.
- In a large mixing bowl, combine tater tots, olive oil, and my Homemade Taco Seasoning and toss well to coat.
- Transfer the tater tots to the lined baking sheet and place in the oven at 425 degrees F for about 20 minutes.
- Remove tater tots from the oven and spread 1 cup of the cooked and shredded venison neck roast meat evenly on top.
- Next, sprinkle the shredded cheese on top and return to the oven and cook for another 5 minutes until the cheese is melted.
- Remove the pan from the oven and add your favorite nacho toppings like Pico de Gallo, sour cream, guacamole, black olives, or pickled jalapenos as we did here. Serve immediately.
