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Chili Tots

 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.
12 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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 (8 ounces) 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. Yield: 2 casseroles (6 servings
  • each).
Nutritional Facts: 1 serving (1 each) equals 297 calories, 18 g fat (7 g saturated fat), 44 mg cholesterol, 761 mg sodium,

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Chili Tots (continued)

Nutritional Facts: 24 g carbohydrate, 3 g fiber, 15 g protein.