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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.
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    2 casseroles (6 servings each)


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


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

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Average Rating:
  • PrplMonky5
    Sep 19, 2020

    This was a great dinner for a cooler day. I attempted to "fix" the issue of the tots getting soggy by following part of another tot recipe. It had you bake the tots partially (to get them to start being crispy) then layer them on the bottom with the fixings on top. Our tots were basically mush by the end, but it still tasted great! Next time I'll still pre-bake the tots a bit (about 10 minutes at 400F), but put them on top, not the bottom. I also think this would taste great with some diced fresh tomatoes and some diced green pepper (to add in more veggies). It might be interesting to try it with beans too! We'll definitely make this again!

  • mjohan360
    Oct 7, 2015

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

  • sjmdam
    Feb 7, 2015

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

  • voodoowitch
    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
    Mar 25, 2012

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

  • farmgurly
    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
    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.

  • JillMiller
    Sep 27, 2010

    No comment left

  • dingerbo
    Aug 19, 2010

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

  • Jilld731
    Jul 19, 2010

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