Tater Tot Breakfast Nachos


Tater Tot Breakfast Nachos

Servings 6 Servings


  • 1 32 oz package frozen tater tots
  • 1-2 cups of shredded cheese
  • cooked ground beef, chicken, or pork- (optional)
  • 1 12 oz can enchilada sauce
  • ½ cup pico de gallo
  • 1 Haas avocado, sliced
  • 1/3 cup pickled onions (recipe below)
  • 2 tablespoons fresh chopped cilantro
  • 1 jalapeno, sliced
  • optional topping: fried eggs


  • Line a large baking sheet with parchment paper or spray with cooking oil. Place tater tots evenly on the pan. Prepare according to package.
  • Once tots are done cooking, remove from oven (but keep the oven on) and top with cooked meat (if using) and cheese. Pop back in the oven until cheese is melted.
  • Removed from oven and drizzle enchilada sauce on top, and finish off with top with pico de gallo, avocado, pickled onions, and cilantro, and sliced jalapeno. Enjoy!
  • Quick Pickled Red Onions
  • Yield: 8-10 Servings
  • 1 red onion, sliced into thin wedges
  • 1 cup rice vinegar
  • 1/3 cup granulated sugar
  • 2 teaspoons kosher salt
  • Instructions:
  • Place onions in a tall mason jar or container with a tightly fitted lid. In a large bowl, whisk vinegar, sugar, and salt. Pour liquid over onions. Let stand at room temperature for 1 hour before serving or refrigerate for up to 2 weeks.