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Cheesy Chili Tots

Total Time

Prep: 15 min. Bake: 35 min.

Makes

2 casseroles (6 servings each)

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, California

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 shredded cheddar cheese, divided
  • 1 package (32 ounces) frozen Tater Tots

Directions

  1. 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.
  2. 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.
  3. 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.

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