Monday, November 25, 2013

Chili Cheese Tot Casserole

Okay.  I never, ever, ever in my life thought I would be endorsing canned chili, yet here I am.  Some nights you just want something quick, easy, and hot and this casserole delivers.  And it tastes good!  When my hubby reheated some leftovers at work, people were commenting on how good it smelled.  My daughter ate every last bite on her plate.

This recipe is adapted from one I found on LoveBakesGoodCakes.  If you are simply disgusted by the thought of using canned chili, you can make your own following the original recipe.  As for me and my house, we are okay with using canned chili a couple of times a year for the sake of saving time and energy.  Especially since, for me, making good homemade chili is a several hour affair.  And I looked at the ingredients list of the Hormel brand and it wasn't terrifying like I thought it would be.  Totally normal stuff!  Not a single ingredient you couldn't pronounce or wouldn't use otherwise.  And it's cheap.

adapted from LoveBakesGoodCakes

1 (32 oz) bag frozen tater tots
3 (15 oz, each) cans chili, with or without beans
2 cups shredded sharp cheddar cheese
2 green onions, sliced for garnish, optional
sour cream, optional

Preheat oven to 400 degrees.  Place tater tots in a 9x13 casserole dish and bake for 25 minutes.

While tots are baking, heat chili in a pot over the stove or in a microwave-safe bowl.  Spoon chili evenly over baked tots and sprinkle with cheese.  Return to oven for 10-15 minutes or until cheese is melted and casserole is heated through.  Sprinkle servings with green onions and dollop with sour cream, if desired.

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