Cheesy Chili Tots
Cook once and eat twice with this hearty Southwestern casserole. With help from a few convenience products, it quickly goes together before you freeze it or pop it into the oven to bake.—Linda Baldwin, Long Beach, California12 ServingsPrep: 15 min. Bake: 35 min.
Ingredients
- 1 pound ground beef
- 2 cans (15 ounces each) chili with 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 (8 ounces) shredded cheddar cheese, divided
- 1 package (32 ounces) frozen Tater Tots
Directions
- In a large skillet, cook beef over medium heat until no longer pink;
- drain. Stir in the chili, tomato sauce, olives and chilies. Transfer
- to two greased 8-in. square baking dishes. Sprinkle with 1 cup
- cheese; top with Tater Tots. Cover and freeze one casserole for up
- to 3 months.
- Cover and bake the remaining casserole at 350° for 30-35 minutes
- or until heated through. Sprinkle with 1/2 cup cheese. Bake 5
- minutes longer or until cheese is melted.
- 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. Sprinkle with 1/2 cup cheese. Bake 5
- minutes longer or until cheese is melted.
- Yield: 2 casseroles (6 servings each).