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2 (16 ounce) packages cauliflower tots
1 (8 ounce) package cream cheese
1/2 cup milk
2 cups shredded sharp Cheddar cheese
8 slices bacon, crisply cooked and crumbled
1 cup chopped tomatoes
2 avocados, peeled and chopped
1/2 cup sour cream

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  • Serves 8
  • Easy

About This Recipe

Okay, that’s a complicated recipe name. But every syllable has a significant meaning!

You have, of course, had Nachos before. Those are just tortilla chips with cheese, sausage, salsa, avocados, sour cream, etc. piled on top.

Tachos are the newest incarnation of Nachos. They are just the same, but the base is made with Tater Tots instead of tortilla chips.

This recipe takes Tachos a step further. Instead of Tater Tots, I use Cauliflower Tots!

Yes, those are a real thing. Green Giant came up with them and you can find them in the freezer section of large supermarkets. They are just like Tater Tots but are made with cauliflower, which makes them low carb!


You can top your Caulitatchos with anything you’d like. I used a cheese sauce, bacon, chopped tomatoes, avocados, and sour cream. They are nummy.




Preheat the oven to 425°F. Put the cauliflower tots on a baking sheet in single layer. Bake for 16 to 18 minutes until they are very crisp, turning the tots over once in the middle of the baking time.


Meanwhile, cube the cream cheese and put in a medium microwave-safe bowl with the milk. Microwave on high for 1 minute, then remove and stir with a wire whisk. Continue microwaving for 30 second intervals, stirring after each interval until the mixture is smooth.


Stir the Cheddar into the cream cheese mixture. Microwave on high for 30 seconds, then stir until smooth. Set aside.


Prepare the bacon, tomatoes, and avocados.


When the tots are crisp, remove them from the oven and arrange on two oven-safe serving plates.


Top with the cheese sauce. Bake for another 5 minutes.


Remove the plates from the oven and add the tomatoes, bacon, avocados, and dollops of sour cream and serve.


Linda is a home economist who has authored 46 books (45 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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