Ingredients
Scale
For the Chili:
- 1½ pounds ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes with juice
- 1 can (8 oz) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and pepper to taste
For the Topping:
- 2 cups shredded cheddar cheese
- 1 bag (32 oz) frozen tater tots
- Optional: sliced green onions, sour cream, hot sauce for serving
Instructions
- Preheat your oven to 400°F.
- In a large oven-safe skillet or Dutch oven over medium-high heat, brown the ground beef, breaking it up with a wooden spoon as it cooks. This should take about 6-7 minutes.
- Add the diced onion and cook until softened, about 4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Drain excess grease if needed, leaving about a tablespoon in the pan for flavor.
- Add the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, and paprika. Stir everything together and let it simmer for 5 minutes. Season with salt and pepper to taste.
- Spread the chili mixture evenly in your skillet or transfer it to a 9×13-inch baking dish if you didn’t use an oven-safe pan.
- Sprinkle the shredded cheddar cheese evenly over the chili.
- Arrange the frozen tater tots in a single layer on top of the cheese, covering the entire surface. You want them touching but not overlapping too much.
- Place the casserole in the preheated oven and bake for 25-30 minutes, until the tots are golden brown and crispy and the cheese is bubbling around the edges.
- Let it cool for 5 minutes before serving. Top with green onions, sour cream, or hot sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
