Chili Tots

Total Time Prep: 15 min. Bake: 35 min.
Yield 2 casseroles (6 servings each)
Test Kitchen Approved
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.

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 chiles
  • 2 cups shredded cheddar cheese
  • 1 package (32 ounces) frozen Tater Tots

Directions

  1. In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and green chiles. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with Tater Tots.
  2. Cover and bake casseroles at 350° for 35-40 minutes or until heated through.
  3. Freeze option: Before baking, cover casseroles and freeze for up to 3 months. Remove from freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/4-1-1/2 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.

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.
Recipe Creator

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