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Chili Tots

Cook once and eat twice with this hearty Southwestern casserole from Linda Baldwin of Long Beach, California. With help from a few convenience products, it quickly goes together before you freeze it or pop it into the oven to bake.
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    2 casseroles (6 servings each)

Ingredients

  • 1 pound ground beef
  • 2 cans (15 ounces each) chili without beans
  • 1 can (8 ounces) tomato sauce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 can (4 ounces) chopped green chilies
  • 2 cups shredded cheddar cheese
  • 1 package (32 ounces) frozen Tater Tots

Directions

  • In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and green chilies. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with Tater Tots. Cover and freeze one casserole for up to 3 months.
  • Cover and bake the remaining casserole at 350° for 35-40 minutes or until heated through.
  • To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until heated through.
Nutrition Facts
1 each: 297 calories, 18g fat (7g saturated fat), 44mg cholesterol, 761mg sodium, 24g carbohydrate (1g sugars, 3g fiber), 15g protein.

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