Tater Tot Chili Casserole
Skillet tater tot chili casserole is a must-make dish! Packed with cheddar cheese, crispy tots, and hearty chili, this one-pan meal is pure comfort food!
Servings: 6
Calories: 570kcal
Equipment
- 10-inch cast iron skillet or other medium-sized oven-safe skillet
- 9" casserole dish (if you don't have an oven-safe skillet, transfer the casserole to a dish for baking)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 pound lean ground beef we prefer grass-fed sirloin, with no more than 20% fat
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 ounces tomato paste
- 14 ounces canned diced tomatoes undrained
- 1 cup shredded cheddar cheese
- 30 ounces frozen tater tots
optional (for a bit of heat)
- 1 teaspoon red cayenne pepper
Instructions
- Preheat the oven to 400ºF. If using a casserole dish, spray it with non-stick cooking oil and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onions and sauté, stirring occasionally until they are translucent.
- Add the ground beef, breaking it up with a hamburger chopper or wooden spoon over medium heat until it is no longer pink. Drain any excess fat from the pan.
- Add seasonings, tomato paste, and diced tomatoes, mixing together. If your skillet is oven-safe, continue on to the next step. Otherwise, add the mixture to a round or oblong casserole dish.
- Sprinkle the grated cheese evenly across the top. Then top the casserole with a layer of tater tots.
- Bake at 400ºF uncovered for 25-30 minutes until the tater tots are golden brown and the edges of the casserole are bubbly.
- Remove casserole from the oven and let cool at least 5 minutes before serving. Garnish with sour cream, sliced green onion, or parsley.
Notes
Recipe Variations:
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- Spicy kick: Add diced jalapeños, cayenne pepper, or a few dashes of hot sauce to the chili for a bold, spicy flavor.
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- Tex-mex twist: Stir in black beans, corn, and taco seasoning, then top with pepper jack cheese for a delicious Tex-Mex spin.
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- BBQ chili casserole: Replace some of the chili seasoning with BBQ
- sauce for a sweet and smoky twist.
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- Meat lover’s version: Mix in crumbled bacon or spicy sausage for even more richness and flavor.
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- Veggie-packed casserole: Add bell peppers, zucchini, or mushrooms to the chili to sneak in extra veggies.
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- Cheese lover’s upgrade: Use a blend of cheddar, Monterey Jack, and mozzarella for an extra cheesy topping.
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- Low-carb alternative: Swap the tater tots for cauliflower tots or a layer of roasted cauliflower for a lower-carb version.
- No oven-safe skillet? It's not a problem! Just transfer the chili to a baking dish and continue with the recipe.
- You can easily prep ahead and keep the chili casserole unbaked in the refrigerator for up to 3 days.
- Just make the recipe as shown in a casserole dish. Then, let cool and cover the dish before putting it in the fridge. When you are ready, bake it at 400° F for about 30 minutes.
- To store, wrap the casserole in aluminum foil and freeze it for up to 3 months.
- Leftover beefy chili casserole keeps well for up to 3 to 4 days in a sealed container in the refrigerator.
- As with most any other frozen baked dish, chili cheese tater tot casserole reheats beautifully in the oven. Cover the pan with foil and reheat in a preheated 350°F. oven for 40-50 minutes, removing the foil after 30 minutes.
Nutrition
Serving: 1serving | Calories: 570kcal | Carbohydrates: 42g | Protein: 29g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 1382mg | Potassium: 761mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1204IU | Vitamin C: 11mg | Calcium: 326mg | Iron: 4mg