Venison Totchos
0:35 - Prep 0:10 / Cook 0:25
Beginner
Level up your nacho game with these ground venison tater tot nachos! A bed of golden-brown tots are layered with melty cheese, a flavorful venison filling, and all the traditional nacho toppings. Mix and match your favorite veggies to totally customize these grilled nachos.
They bake up perfectly in our Longhorn Combo and are a great recipe for newcomers who are looking to get more comfortable with cooking temps and times on the grill. Utilize the side burner of the grill to brown the meat to make this meal totally outdoors.
This recipe was created by our partner, Amanda Gajdosik, at Midwest Nice.
8 Servings
Ingredients
Totchos
- 1 (32 ounce) bag 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
- To Taste Sliced Jalapeño, for serving
- To Taste Avocado, for serving
- To Taste Sour cream, for serving
- To Taste Cilantro, for serving
- To Taste Lime, for serving
Preparation
List
Steps
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1.
Light the propane side of your Oklahoma Joe’s Longhorn Combo Grill, adjusting the flames to be between medium-low and medium and patiently preheat to 425 degrees
2.
While grill preheats, line a baking sheet (that fits in the grill) with foil and spray with baking spray. Spread the frozen tater tots into an even layer
3.
Add the tater tots to the preheated grill, closing the lid to bake. The tater tots will bake for approximately 20 - 25 minutes, total
4.
Meanwhile, set a cast iron pan on the side burner of the grill over medium-high heat. Add 1 pound ground venison and cook, using the back of a wooden spoon to break the meat up into chunks, until nearly browned, about five minutes
5.
When meat is almost browned, add the taco seasoning, tomatoes with green chilies, water, and a few shakes of hot sauce, if desired. Cook, stirring occasionally, until is thick enough to coat the meat, about 10 minutes
6.
While the sauce thickens, give the tater tots a gentle shake and rotate the pan to ensure they’re baking evenly
7.
Once the meat is finished and the tots are golden brown, reduce the grill’s heat to low. Sprinkle half of the shredded cheddar and pepper jack cheese on top of the tater tots, followed by the prepared venison, diced onion and bell pepper. Top with the remaining cheese
8.
Close the lid of the grill and bake until cheese is fully melted, about 5 minutes
9.
Remove from grill and immediately top with tomatoes, jalapeños, avocado, cilantro, a drizzle of sour cream and a squeeze of fresh lime before enjoying immediately
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