The season of comfort is starting to roll in. Nights are getting longer, blankets are getting thicker, and hunkering down with a warm bowl of love is always on the menu. That's where Chili Tater Tot Casserole comes in!
Hearty and scratch-made beef chili with beans baked and bubbly under melty cheddar cheese and crispy tots. It's a dish that hits the spot! Chili Tater Tot Casserole gives chili tot vibes all day long. You can prepare this old school comfort food in a snap!
Read on for all the loving details to make Chili Tater Tot Casserole.
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Featured Ingredients
Read below about a few of the ingredients used to make Chili Tater Tot Casserole.
Ground beef - You can use your usual ground beef, a blend of beef and pork, or go lean with ground turkey. This recipe is now yours, so use what you like best!
If you use a lean turkey, don't spoon off the fat, and if there aren't at least two tablespoons after cooking it, add two tablespoons of oil or butter after browning.
Beans - I chose a kidney/pinto blend, but again, if you have a bean preference, use that!
Seasonings - I kept the chili seasonings simple, so they were still made from scratch but not too cumbersome. If you have other go-to chili flavors, like extra heat or chunky vegetables, feel free to add them!
I like to add the seasonings early in the recipe so they have time to soften and bloom.
For a more complete scratch chili recipe, try this one.
Cheese - Shredded cheddar is chili's best friend, but you can spice it up with pepper jack or opt for super creamy and use American cheese slices. Whichever you choose, shred the cheese off the block rather than buying pre-shredded. It melts better and does not contain any extra unnecessary ingredients.
Tater tots - I prefer the crown shaped tots over the nugget shaped tots. They have more crispy surface!
See the recipe card for quantities.
Tools for the job
- Measuring spoons and cups
- 3-quart pot
- Wooden spoon
- Cheese grater
- 2 quart or 8x8 casserole dish
How to make Chili Tater Tot Casserole
- Preheat the oven to 400°F
- Warm a 3 quart pot on the stove over medium heat. Crumble the ground beef into the pot along with one teaspoon of salt as it warms up.
- Brown the beef, breaking it up with a wooden spoon. When most of the beef has browned and most of the fat has rendered out, spoon off the fat. Scoop out the liquid fat and discard using a large serving spoon, leaving a few tablespoons behind.
- Then, add the remaining seasonings and stir into the beef until it is coated. Cook and stir for 3-4 minutes so the spices can bloom and soften.
- Next, add tomato paste. Push the beef to the sides of the pan and spread the paste as thin as you can across the bottom. It likes to stay in a clump, so do the best you can. Let the paste cook and darken a little to provide a richer tomato flavor.
- After cooking the tomato paste for a few minutes, add the two cans of beans and 3 cups of beef broth. Bring the chili to a boil, then turn it down to a simmer for 7-10 minutes, stirring occasionally. You'll want to reduce the liquid by about ⅓. If it's still a bit runny when it goes into the oven, that's ok. It will thicken up when it's baked.
- Taste the chili for salt, and when it's to your liking, pour it into the casserole dish. Top with the shredded cheddar cheese and then layer on frozen tater tots.
- Put the casserole dish in the oven and bake for 20 minutes, or until the tots look crispy and the chili is bubbling up the sides of the dish. Enjoy the chili tater tot casserole with a crunchy green salad.
Variations and substitutions
- Hot dogs - Add chopped hotdogs while the chili is simmering.
- Balance - When serving, top with salsa or diced tomatoes to balance the savory, salty flavors.
- Like a baked potato - Make it a "loaded" dish by topping it with bacon bits, sour cream, and green onions.
- For a party - Fill small ramekins with hot chili and a pinch of cheese, then top with precooked tater tots, hot from the oven. Add chive or green onion garnish for brightness.
FAQ's
Like chili cheese fries, chili cheese tots are served nacho style. Cooked tater tots topped with chili and cheese. This recipe is a casserole version of that appetizer dish.
To make this a meal, serve with a crunchy green salad or steamed broccoli. A simple but complementary side would be carrot and celery sticks with ranch to dip.
Absolutely! Substitute the scratch chili for three 15-oz cans of store bought chili.
Leftover Chili Tater Tot Casserole
- Refrigerate leftover Chili Tot Casserole in a sealed container for up to 5 days.
- The best option for reheating is in the oven so the tater tots remain crispy. 350°F for at least 10 minutes, depending on how many leftovers you're reheating.
More recipes like Chili Tater Tot Casserole
If you like this type of recipe, try one of these:
Chili Tater Tot Casserole
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Hearty beef chili with beans baked and bubbly under melty cheddar cheese and crispy tots. It's a dish that hits the spot!
Ingredients
- 1 lb ground beef
- 2 tablespoons chili powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ⅓ cup tomato paste
- 2 (15.5 oz) cans beans
- 3 cups beef broth
- 6 oz cheddar cheese, shredded
- half of a 30 oz bag tater tot crowns
- minced chives
Instructions
- Preheat oven to 400°F
- Warm 3-quart pot over medium heat. Add ground beef and cook until mostly brown. Spoon off fat, but don't drain it. Add the seasonings. Cook and stir for 3-5 minutes to soften and bloom the spices.
- Move the beef to the edges of the pot and add the tomato paste. Spread it across the bottom of the pan and cook for a few minutes until it has darkened.
- Add the beans and broth, stirring to combine. Bring the chili up to a boil, and then turn it down to a simmer for 7-10 minutes or until the liquid has reduced by ⅓.
- Pour the chili into the casserole dish. Top with the shredded cheddar cheese and then frozen tater tot crowns.
- Bake for 30 minutes or until chili cheese bubbles come up along the sides of the pan.
- Let rest for 10 minutes before serving. Garnish with lots of chives.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main dish
- Method: Stove-top, oven
- Cuisine: American
Mari
Sounds delish!
Summer @ The Measured Scoop
Thanks! I hope you give it a try!
Christina Witter
Another delicious looking recipe. Perfect for a crisp Autumn evening. Can't wait to try it!
Summer @ The Measured Scoop
Thank you! My thoughts as well! Perfect for fall, football season, school night dinner, etc.