Tacos & Totchos

When I invite people over for dinner, I like to use that opportunity to cook something unusual and out of the ordinary-something that my normal healthy eating self wouldn't make on a regular night at home. So when my sister and her boyfriend came over on Saturday, I knew it was the perfect opportunity to try making Totchos (tater tot nachos), the latest trendy food I've seen pop up on my Instagram feed and my favorite food blogs. I knew that Totchos wouldn't be a filling enough dinner for the three of us, so I also made some super simple but really yummy veggie tacos on the side. By the end of our dinner, we were SO full we could hardly move! A generous serving of Totchos and two tacos each proved to be a delicious and filling meal.


The best thing about this dinner is that it looks impressive but is super simple to make. You won't be slaving away in the kitchen for hours because a lot of what is used is pre-made. Serve these tacos and Totchos with a few Coronas and you're good to go!

Totchos with a Chipotle Cream Sauce

-1 bag Ore Ida frozen Tater Tots

-3 cups Daiya cheddar style shreds

-3/4 cup Trader Joe's brand soy chorizo

-1 cup black beans, drained

Prepare Tater Tots according to package instructions. Once done, transfer to a baking dish. Cover bottom of the baking dish with Tater Tots then sprinkle with 1 cup of Daiya Cheese. Layer another row of Tots. Sprinkle 1/2 cup of Daiya cheese. Layer with more Tater Tots (this should be the last of the Tater Tots). Top with soy chorizo, black beans, and the remaining Daiya shreds. Put back in the oven for 5-7 more minutes. Top with chipotle cream sauce (recipe below), and any other condiments like guacamole, salsa, and hot sauce.

Chipotle Cream Sauce

-2 tbs Just Mayo

-1 tbs chipotle powder

-1/2 tablespoon salt

-1 tsp cayenne pepper

-Olive oil as needed to thin out the sauce

Combine ingredients in a small bowl. Mix until combined.

Veggie Tacos

-1 pack of taco sized corn tortillas

-1 packet of taco seasoning (make sure there's no chicken or beef powder in the seasoning!)

-2 zucchini, chopped

-2 bell peppers (I used red and green), chopped

-1/2 a yellow onion, chopped

-1 cup frozen corn

-shredded lettuce, as needed

-salsas, as needed

In a large baking pan, cook zucchini, onion, and bell peppers in a bit of olive oil. As the vegetables begin to soften (about 2 minutes), sprinkle with the taco seasoning and mix until vegetables are evenly combined. Add the cup of frozen corn and cook until warmed.

In a separate pan, heat tortillas on low heat until softened. Once done, transfer to individual serving plates and scoop about a cup of the vegetable filling onto each tortilla. Allow guests to dress their tacos with shredded lettuce, salsa, and guacamole as they please. Enjoy!