Ground Venison Tater Tot Nachos
Made with fresh, flavorful ground venison, melty cheese, and fun toppings on a bed of baked tater tots these sheet pan venison nachos are a dinner dream come true.
Servings: 8 servings
Calories: 437kcal
Equipment
- Cast Iron Pan
- Rimmed Baking Sheet
Ingredients
- 32 ounces frozen tater tots
- 1 pound ground venison
- 1 packet taco seasoning
- 14 ounces diced tomatoes with green chilies
- ¾ cup water
- 2 tsp. hot sauce, optional
- 4 ounces shredded sharp cheddar cheese
- 4 ounces shredded pepper jack cheese
- ½ cup diced red onion
- ½ cup diced orange bell pepper
- ½ cup diced cherry tomatoes
- Sliced Jalapeño, for serving
- Avocado, for serving
- Sour Cream, for serving
- Cilantro, for serving
- Lime, for serving
Instructions
- Preheat your grill slowly, adjusting the flames to be between medium-low and medium. Allow to preheat to 425 degrees. (Alternatively, preheat your oven.)
- While grill preheats, line a baking sheet (that you’re certain will fit in the grill) with foil and spray with baking spray. Spread the frozen tater tots into an even layer.
- When grill or oven is preheated, add the pan of tater tots and bake. The tater tots will bake for approximately 20 - 25 minutes, total.
- Meanwhile, set a cast iron pan over medium-high heat. Add 1 pound ground venison and cook, breaking the meat up into small bits, until nearly browned, about five minutes. When meat is almost browned, add 1 packet of taco seasoning, 14 ounces diced tomatoes with green chilies, ¾ cup water, and a few shakes of hot sauce, if desired. Cook, stirring occasionally, until sauce has reduced and is thick enough to coat the meat, about 10 minutes.
- While the sauce thickens, give the tater tots a gentle shake and rotate the pan to ensure they’re baking evenly.
- Once the meat is finished and the tots are golden brown, reduce the grill/oven heat to low. Sprinkle half of the shredded cheddar and pepper jack cheese on top of the tater tots, followed by the prepared venison, ½ cup diced red onion, and ½ cup diced orange bell pepper. Top with the remaining cheese.
- Bake nachos until cheese is fully melted, about 5 minutes.
- Immediately top melty nachos with diced tomatoes, sliced jalapeños, sliced avocado, a drizzle of sour cream, a sprinkle of cilantro, and a squeeze of lime to serve.
Video
Notes
- See post for notes on baking these nachos in the oven.
Nutrition
Serving: 0.125pan | Calories: 437kcal | Carbohydrates: 36g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 72mg | Sodium: 1125mg | Potassium: 654mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1063IU | Vitamin C: 30mg | Calcium: 248mg | Iron: 3mg