Recipe sponsored by Old El Paso.
I know last week I told you that I wasn’t gonna go full-tot until May 1 but the tots keep coming. I can’t help myself! Totchos are so ingrained in my brain right now. For me when anything is this stuck in my head I immediately think of 2 things, how can I serve this in a taco, and how can I make this into a smaller cuter single person version of the dish. I checked off those two tasks with this amazing totcho taco boat recipe!
Taco meat and tots in the boats.
With lots of cheese.
Then bake until melty.
Totchos! But in a taco boat!
I am happy to report that I am still not sick of tots.
Totcho Taco Boats
- 1 pound ground beef
- 1 packet Old El Paso Taco Seasoning
- 2 pound bag tater tots
- 6 Old El Paso Taco Boats
- 2 cups shredded cheddar cheese
- 1 1/2 cups pico de gallo
- 1 cup sour cream
- 1 cup guac
- Brown the beef in a hot frying pan with a little oil. Cook on high heat for about 10 minutes until fully cooked, stirring and breaking up the meat as you cook.
- Add the seasoning packet and a cup of water and stir to combine. Reduce heat to medium and simmer until the sauce has thickened.
- Preheat oven to 450. Place the tots on a baking sheet with a tablespoon of vegetable oil and toss them in the oil. Spread out evenly.
- Bake about 15 minutes, then stir trying to flip most of the tots, and bake another 10 to 15 minutes until browned and crispy.
- Place the taco boats on a baking sheet. Add some beef to the bottom of each boat, then top with tots. Add more beef and cheese, then top with even more tots so they are forming a big pile in the taco boat. Top with cheese.
- Bake at 450 for about 10 minutes until the cheese is melted.
- Top each of the taco boats with pico, guac, and sour cream and serve.