It’s nacho problem that traditional nachos often arrive to the table soggy and less appealing than we would prefer. This re-invented version of a traditional classic Mexican dish uses our signature Idahoan® Tater Tumblers® Original Mix with Spices as a crunchy, crispy base—ready to be topped with loads of melty cheddar cheese, onion, tomatoes, and jalapeño peppers. Full of flavor, our Tachos are fit to turn any meal into a full-on fiesta.
1 bag (32.9 ounces) Idahoan® Tater Tumblers® Original Mix with Spices
2 quarts hot water (water should not be above 130°F)
3 pounds cheddar cheese (shredded)
24 ounces onion (diced)
24 ounces tomatoes (diced)
24 ounces jalapeño peppers (diced)
1½ quarts sour cream
1½ quarts guacamole
Measure 2 quarts of hot water (130°F) into a large bowl. Water should not be boiling.
Add entire pouch of potatoes all at once, using a spoon or wire whip to distribute evenly and wet all potatoes. Let stand 10 minutes until the potatoes are fully hydrated.
Portion using a #60 scoop. Fry at 350°F for 2-3 minutes or until golden brown.
Serve 6 pieces per order. Top each serving with 2 ounces of shredded cheddar cheese, 1 ounce of diced onion, 1 ounce of diced tomatoes, and 1 ounce of diced jalapeño peppers. Finish with a #60 scoop of sour cream and a #60 scoop of guacamole.