Chili Cheese Tater Tot Casserole

This chili cheese entree is the perfect way to warm up on a cold winter night
Chili Cheese Tater Tot Casserole

This meat, potato and cheese dish is a Midwestern classic. Whether you call it a casserole or you call it a hotdish, you know that tater tots are the definition of comfort food.

This recipe is courtesy of

21 Timeless Midwestern Recipes
Ready in
45 m
Deliver Ingredients


  • 32 Ounces tater tots
  • 1 1/2 Pound lean ground beef
  • Salt and pepper, to taste
  • 1 medium onion, chopped
  • A few shakes of Worcestershire sauce
  • 2 Tablespoons chili powder
  • 2 Teaspoons cumin
  • 8 Ounces tomato sauce
  • 8 Ounces can of water (use the empty tomato sauce can)
  • 2 Cups Cheddar cheese, shredded
  • Sour cream (optional)
  • Green onions, sliced (optional)


Preheat oven to 400°F.

Arrange the tater tots in the bottom of a 9x13-in. baking dish. Bake for 20 minutes.

Meanwhile, in a large skillet, cook and crumble the beef with the salt, pepper and onion until the beef is no longer pink. Drain if necessary. Return the mixture to the skillet. Add the Worcestershire sauce, chili powder, cumin, tomato sauce and water to the skillet. Bring to a boil and then reduce heat to medium-low heat, stirring occasionally, until it reaches your desired consistency. (I like ours the consistency of Sloppy Joe's, but make yours how you like it).

Top the baked tater tots with the chili. Sprinkle with the cheese. Return to the oven and bake an additional 10-15 minutes or until the cheese is melted and the casserole is heated through. To serve, top individual portions with sour cream and green onions, if desired.

Chili Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Chili Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.

Chili Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère for meat-based chili; Riesling, gewürztraminer, muscat, or torrontés for vegetarian or poultry-based chili.