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hearty tater tot chili casserole

Tater Tot Chili Casserole

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 6 servings

Equipment

  • 1 12-inch oven-safe skillet or 9x13-inch baking dish
  • 1 large skillet (if baking dish is used)
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 measuring cup
  • 4 Measuring spoons
  • 1 can opener

Ingredients
  

  • 1 pound ground beef 85% lean
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 3 clove garlic minced
  • 2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 15-ounce can tomato sauce
  • 1 14.5-ounce can diced tomatoes drained
  • 1 15-ounce can kidney beans drained and rinsed
  • 1 15-ounce can black beans drained and rinsed
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen corn kernels
  • 2 cup shredded cheddar cheese divided
  • 28 ounce frozen tater tots
  • 2 tablespoon fresh cilantro chopped, optional
  • 2 tablespoon green onions sliced, optional
  • 1/4 cup sour cream optional for serving

Instructions
 

  • Preheat the oven to 400°F (200°C) and position a rack in the center.
  • Heat olive oil in a large skillet over medium-high heat, add ground beef, and cook until browned, breaking it up, about 5 to 6 minutes.
  • Add onion and bell pepper and cook until softened, about 3 to 4 minutes.
  • Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, and black pepper and cook until fragrant, 30 seconds.
  • Pour in tomato sauce and diced tomatoes, then stir in kidney beans, black beans, Worcestershire sauce, and corn, simmering 3 to 5 minutes to thicken.
  • Stir in 1 cup shredded cheddar until melted, then taste and adjust seasoning with salt or spices as needed.
  • If using an oven-safe skillet, spread the chili evenly; otherwise transfer the mixture to a greased 9x13-inch baking dish.
  • Arrange the tater tots in a single, tight layer over the chili base.
  • Bake until the tots are golden and crisp and the chili is bubbling, 30 to 35 minutes.
  • Sprinkle the remaining 1 cup cheddar over the tots and bake 5 minutes more until melted.
  • Let the casserole rest 5 minutes, then garnish with cilantro and green onions if using.
  • Serve hot with sour cream on the side.

Notes

For a spicier kick, add 1 minced jalapeño with the onions or 1/2 teaspoon cayenne with the spices; swap beef for ground turkey or plant-based crumbles and use veggie beans to make it lighter or vegetarian; drain tomato juices well to avoid a watery base; keep the tots in a single layer so they crisp properly, and consider preheating them 5 to 8 minutes on a sheet pan if you like extra crunch; sharp cheddar melts best, but a Monterey Jack blend adds creaminess; leftovers reheat well at 350°F for 15 minutes or in an air fryer to re-crisp the tots.
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