Chili Cheese Tater Tot Casserole
If you're looking for a hearty, easy-to-make dinner that the whole family will love, this chili cheese tater tot casserole is it! If you've never combined meaty chili with crispy tater tots, you're in for a real comfort food treat.
Servings: 8 servings
Calories: 381kcal
Equipment
Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium yellow onion chopped
- 1 medium green bell pepper seeded and chopped
- 3 garlic cloves minced
- 1 pound lean ground beef
- 1 - 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme leaves
- Salt to taste
- Cracked black pepper to taste
- 1 can dark red kidney beans
- 1 can pinto beans
- 2 medium beefsteak tomatoes diced
- 1 6-ounce can tomato paste
- 2 cups low-sodium beef broth
- 1, 32 ounce bag frozen tater tots also called potato puffs
- 1 cup shredded cheddar cheese
- Freshly chopped green onions for garnish
Instructions
- In a Dutch oven or large deep skillet, cook the chopped onion and bell pepper in 2 tablespoons of olive oil over medium heat until softened. Add the garlic and cook for another minute until fragrant.
- Add the ground beef and break it apart with a wooden spoon. Season with chili powder, cumin, garlic powder, onion powder, ground mustard, dried oregano, thyme, salt, and pepper, and stir to combine. Cook the beef until no longer pink.
- Add the beans, tomatoes, tomato paste, and broth, and stir the chili to combine. Season with more salt and pepper to taste. Simmer the chili for about 15 minutes to let the flavors develop. Preheat your oven to 375°F while the chili simmers.
- Transfer the chili to a buttered 9 x 13-inch baking dish and neatly place frozen tots on top in a single layer. Bake the casserole uncovered for 25 to 30 minutes, until golden brown and bubbly.
- Carefully sprinkle shredded cheddar cheese on top of the casserole and bake for an additional five minutes until the cheese is melted. Garnish the casserole with chopped green onions, cool slightly, and enjoy.
Notes
- Save time by using canned chili instead of making your own. Three 15-ounce cans should work great.
- Ground turkey, shredded or ground chicken, shredded brisket, or chopped smoked sausage are great substitutions for ground beef.
- Make the chili, assemble the casserole in the baking dish the night before, wrap it tightly in plastic wrap, and store it in the fridge until ready to bake.
- Leftover chili cheese tater tot casserole can be stored in the baking dish covered in plastic wrap in the refrigerator for up to 3 days.
Nutrition
Serving: 1Serving | Calories: 381kcal | Carbohydrates: 43.3g | Protein: 18.2g | Fat: 16.5g | Saturated Fat: 5.6g | Cholesterol: 29mg | Sodium: 791mg | Potassium: 791mg | Fiber: 8.8g | Sugar: 6.3g | Calcium: 210mg | Iron: 4mg