Easy Sheet Pan Beef Tater Tot Nachos – Loaded Totchos for Dinner or Game Day
If you love loaded nachos, you’ll love these Sheet Pan Beef Tater Tot Nachos even more. Crispy tater tots replace the tortilla chips and are piled high with seasoned ground beef, pinto beans, melted cheddar cheese, and fresh toppings for a hearty meal that’s big on flavor. Everything comes together in just 35 minutes, making it a great choice for busy weeknights, game day, family movie nights, or casual get-togethers.
Love loaded nachos? Be sure to try these Sheet Pan Ground Beef Nachos for another easy, cheesy dinner everyone will enjoy.
How to Make Sheet Pan Beef Tater Tot Nachos
Here are the ingredients you need to make these Sheet Pan Beef Tater Tot Nachos, plus step by step instructions for how to make them.
Ingredients
- 2 lb bag tater tots
- 1 lb lean ground beef
- 1 oz taco seasoning
- 15.5 oz can pinto beans
- 1 ½ cups cheddar cheese, shredded
- 1 cup shredded lettuce
- 1 roma tomato, diced
- ½ cup sour cream
- 1 jalapeno, sliced
Step by Step Instructions
1. Finely chop the lettuce, dice the roma tomato, and slice the jalapeno into thin rounds. Set everything aside so the toppings are ready once the nachos come out of the oven.
2. Preheat the oven according to the tater tot package directions. (The brand I used was 410°F for 15 minutes.). Line a large sheet pan with parchment paper, then spread the tater tots into a single layer. Bake until they’re golden and crispy, flipping them halfway through for even browning.
3. While the tater tots bake, cook the ground beef in a large skillet over medium heat. Break it into small crumbles as it cooks and continue until it’s fully browned with no pink remaining. Drain any excess grease.
4. Sprinkle the taco seasoning over the cooked beef and stir until it’s evenly coated. Add the drained pinto beans and cook for another minute or two, stirring occasionally, until everything is heated through.
5. Remove the crispy tater tots from the oven and sprinkle 1 cup of the shredded cheddar over the top. Spoon the beef and bean mixture over the cheese, then finish with the remaining ½ cup of cheddar. Return the pan to the oven for 3 to 5 minutes, or until the cheese is completely melted.
6. Top the hot nachos with the shredded lettuce and diced tomato. Add dollops of sour cream across the pan, then finish with the sliced jalapenos.
7. Serve immediately while the tater tots are still hot and crispy.
Note
This recipe can serve anywhere from 6 to 8 people depending on portion size.
These Sheet Pan Beef Tater Tot Nachos are a simple way to turn everyday ingredients into a fun, satisfying meal. Customize them with your favorite toppings, serve them straight from the pan, and let everyone dig in.
More Sheet Pan Meals
- Sheet Pan Chicken Kabobs
- Sheet Pan Chicken Fajitas
- Sheet Pan Chicken Nachos
- Sheet Pan Italian Chicken and Veggies
- Sheet Pan Pork Tenderloin with Potatoes
- Sheet Pan Pineapple Chicken
- Sheet Pan Chicken Stir Fry
Sheet Pan Beef Tater Tot Nachos
Ingredients
- 2 lb bag tater tots
- 1 lb lean ground beef
- 1 oz taco seasoning
- 15.5 oz can pinto beans
- 1 ½ cups cheddar cheese, shredded
- 1 cup shredded lettuce
- 1 roma tomato, diced
- ½ cup sour cream
- 1 jalapeno, sliced
Instructions
- Finely chop the lettuce, dice the roma tomato, and slice the jalapeno into thin rounds. Set everything aside so the toppings are ready once the nachos come out of the oven.
- Preheat the oven according to the tater tot package directions. (The brand I used was 410°F for 15 minutes.). Line a large sheet pan with parchment paper, then spread the tater tots into a single layer. Bake until they’re golden and crispy, flipping them halfway through for even browning.
- While the tater tots bake, cook the ground beef in a large skillet over medium heat. Break it into small crumbles as it cooks and continue until it’s fully browned with no pink remaining. Drain any excess grease.
- Sprinkle the taco seasoning over the cooked beef and stir until it’s evenly coated. Add the drained pinto beans and cook for another minute or two, stirring occasionally, until everything is heated through.
- Remove the crispy tater tots from the oven and sprinkle 1 cup of the shredded cheddar over the top. Spoon the beef and bean mixture over the cheese, then finish with the remaining ½ cup of cheddar. Return the pan to the oven for 3 to 5 minutes, or until the cheese is completely melted.
- Top the hot nachos with the shredded lettuce and diced tomato. Add dollops of sour cream across the pan, then finish with the sliced jalapenos.
- Serve immediately while the tater tots are still hot and crispy.
