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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.
Nutritional Facts 1 serving (1 each) equals 297 calories, 18 g fat (7 g saturated fat), 44 mg cholesterol, 761 mg sodium, 24 g carbohydrate, 3 g fiber, 15 g protein.
Originally published as Chili Tots in Quick Cooking November/December 2005, p63
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Reviewed on Mar. 25, 2012 by katlaydee3
This was delicious. I had to uncover it and cook for another 20 minutes. Leftovers are really good too.
Reviewed on Mar. 18, 2011 by farmgurly
This was really good. I had second thoughts about it because my daughter doesn't particularly love chili but we both liked it a lot. The tator tots didn't really get done so I ended up baking it uncovered the last 10 minutes and still had to put it under the broiler for a few minutes to crisp them up. Probly will just bake it uncovered the entire time next time and see if that works better.
Reviewed on Nov. 24, 2010 by Angela0614
Amazing meal! I work full time daily & part time at night, don't have much time to prepare meals. This was quick and easy, tasted awesome. Will make again.
Reviewed on Aug. 19, 2010 by dingerbo
Very simple to make, very yummy for all! Will definitely make again and again!
Reviewed on Jul. 19, 2010 by Jilld731
My family loved this meal. I will definitely make this dish again.
Reviewed on Feb. 02, 2010 by Beckster19
We LOVED this. The olives really add something! We used one 15-oz can chili (NO beans) and one 15-oz can Ranch Style Beans (black label with white lettering). Even our 12-month-old gobbled this up. It is super easy to make and we are adding it to our "favorites" list.
Reviewed on Dec. 12, 2009 by nsusan
Put one in freezer for a day when my grandson is home and I don't want to cook. He loves tater tots and chili.
Reviewed on May. 10, 2009 by rodeo88
this was a great recipe and very simple...had no problems at all out of this
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