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Chili Tots Recipe

Chili Tots Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:12 servings


  • 1 pound ground beef
  • 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


  • 1. 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.
  • 2. Cover and bake the remaining casserole at 350° for 35-40 minutes or until heated through.
  • 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. Yield: 2 casseroles (6 servings each).

Nutritional Facts

1 each: 297 calories, 18g fat (7g saturated fat), 44mg cholesterol, 761mg sodium, 24g carbohydrate (1g sugars, 3g fiber), 15g protein.

Reviews for Chili Tots

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mjohan360 User ID: 8560501 234138
Reviewed Oct. 7, 2015

"I added more ingredients but still followed the recipe.great i dea to a warm cloudy evening"

sjmdam User ID: 4248228 219921
Reviewed Feb. 7, 2015

"this was good my hubby liked it better then me..."

voodoowitch User ID: 635464 151352
Reviewed Nov. 15, 2012

"Normally I make recipes as is the first time but I played around with this one. First I omitted the black olives and green chilies. I added chopped onion and used one regular can of chili and one 'hot' can. I didn't want to freeze one so I cooked it in a 13x9 pan. I baked it at 425, uncovered, for 25 minutes and my tots were nice and crispy. I think at some point I might throw in some diced hot dogs for a chili dog flavor."

katlaydee3 User ID: 3741999 66879
Reviewed Mar. 25, 2012

"This was delicious. I had to uncover it and cook for another 20 minutes. Leftovers are really good too."

farmgurly User ID: 3783425 153201
Reviewed Mar. 18, 2011

"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."

Angela0614 User ID: 4086288 151351
Reviewed Nov. 24, 2010

"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."

dingerbo User ID: 4904933 66987
Reviewed Aug. 19, 2010

"Very simple to make, very yummy for all! Will definitely make again and again!"

Jilld731 User ID: 5081723 98742
Reviewed Jul. 19, 2010

"My family loved this meal. I will definitely make this dish again."

Beckster19 User ID: 2864803 62307
Reviewed Feb. 2, 2010

"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."

nsusan User ID: 4588018 131806
Reviewed Dec. 12, 2009

"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."

rodeo88 User ID: 4025764 153200
Reviewed May. 10, 2009

"this was a great recipe and very simple...had no problems at all out of this"

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