Tater tot nachos came about in my early college graduate years, when I couldn’t afford much and practically lived on cheap wine and Cheez Whiz. While my personal tater tot nachos have gotten some upgrades since then—Parmesan cheese, steak bits, drizzles of truffle oil—now that I have a child, I am not ashamed to admit that this quick and easy version is a staple in my house.
1.
Preheat the oven to 425°F.
2.
Spread the frozen tater tots on a baking sheet. Bake for 10 to 12 minutes, until the outsides of the tots are golden and crispy.
3.
While the tots bake, heat a large nonstick skillet over medium-high heat and add the ground venison. Using a wooden spoon, break up the meat into little crumbles as it cooks. When the
meat is no longer pink, add the water and taco seasoning and gently stir until the seasoning is fully incorporated. Cook until most of the water has evaporated and a sauce has formed.
4.
Remove the tots from the oven and place them on a large ovenproof serving platter. Top the tots with the ground meat, then sprinkle with the cheese. Bake for 1 to 2 minutes, until the cheese melts.
5.
Top with the salsa and sour cream, and serve immediately.