Description
Crispy tater tots, cheesy goodness, and a rich, beefy chili base come together in this indulgent, crowd-pleasing bake. Perfect for game day, weeknight dinners, or a cozy weekend treat.
Ingredients
Chili Base:
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1 lb ground beef (80/20 for flavor; turkey or chicken optional)
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1 can (15 oz) chili beans, drained
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½ cup tomato sauce
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1 tbsp chili powder
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½ tsp cumin
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Salt & pepper to taste
Topping & Garnish:
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2 cups frozen tater tots
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1 cup shredded cheddar cheese (or Mexican blend / Pepper Jack)
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1–2 jalapeños, sliced (optional, seeds removed for less heat)
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2 green onions, sliced
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Sour cream, for serving (optional)
Instructions
1. Preheat & Prep
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Preheat oven to 400°F (200°C).
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Grease a 9-inch pie dish, 10-inch cast-iron skillet, or 8×8 baking dish with oil or cooking spray.
2. Brown the Beef
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In a large skillet over medium heat, cook the ground beef until no pink remains, breaking it apart as it cooks (~6–8 minutes).
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Drain excess fat.
3. Make the Chili Base
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Stir in drained chili beans, tomato sauce, chili powder, cumin, salt, and pepper.
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Simmer for 10 minutes, stirring occasionally until thickened and flavors meld.
4. Assemble the Pie
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Spread chili evenly in the prepared dish.
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Arrange frozen tater tots in a single layer on top.
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Sprinkle shredded cheddar cheese over the tots.
5. Bake
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Bake uncovered for 25–30 minutes, until tots are golden and crispy and cheese is bubbly.
6. Optional Broil
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Broil for 2–3 minutes for extra-crispy tops. Watch closely to avoid burning.
7. Garnish & Serve
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Let rest 5 minutes.
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Top with sliced jalapeños, green onions, and dollops of sour cream if desired.
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Serve straight from the skillet or dish for a fun, casual presentation.
Notes
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Make Ahead: Assemble and refrigerate up to 24 hours before baking; add 5–10 minutes to bake time from cold.
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Vegetarian: Swap beef for sautéed bell peppers, onions, mushrooms, and beans.
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Extra Spice: Leave jalapeño seeds or add cayenne pepper to chili.
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Cheese Variations: Try Pepper Jack, Mexican blend, or a mix of cheeses for extra flavor.
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Leftover Chili: Perfect way to use thickened leftover chili. Avoid watery chili for best results.