Chili Cheese Dog Tater Tot Casserole Recipe
This Chili Cheese Dog Tater Tot Casserole is a hearty, comforting dish combining savory ground beef chili, smoky lit’l smokies, melted sharp cheddar cheese, and crispy baked tater tots. Perfect for a family dinner, it boasts layers of bold flavors and textures baked together into a bubbling, cheesy casserole topped with golden tater tots and served with fresh garnishes of sour cream and green onions.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Base and Meat
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1 pound ground beef (80/20)
- 12 ounce package beef lit’l smokies (or sliced hot dogs)
Seasonings and Sauces
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Canned Ingredients
- 10 ounce can Rotel (diced tomatoes with green chilies)
- 15.5 ounce can chili beans
- 8 ounce can tomato sauce
Cheese and Toppings
- 8 ounces shredded sharp cheddar cheese
- 32 ounce bag frozen tater tots
- Sour cream, for garnish
- Sliced green onion, for garnish
Instructions
- Heat it up: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Sauté onion and garlic: Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion with a pinch of salt and pepper. Cook, stirring frequently, for about 6 minutes until the onions are very soft and beginning to caramelize. Add minced garlic and cook for an additional minute, stirring constantly to prevent burning.
- Brown ground beef: Create a small well in the center of the pot. Add ground beef with a couple pinches of salt and pepper. Cook, breaking it apart with a spatula, until fully browned and cooked through. Use the fat rendered from the beef to deglaze the pot by scraping up browned bits from the bottom—these add flavor.
- Spice it up: Stir in tomato paste, chili powder, cumin, brown sugar, and a few large pinches of salt and pepper. Cook while stirring frequently for about 1 minute to toast the spices and develop their flavors.
- Make it into chili: Add the diced tomatoes with green chilies (Rotel), chili beans, tomato sauce, and lit’l smokies or sliced hot dogs into the pot. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture up to a gentle simmer and let it cook for a few minutes to let the flavors meld. Taste and adjust seasoning as needed with additional salt and pepper. If your cooking pot is not oven-safe, transfer this chili mixture to a 9×13-inch baking dish.
- Add cheese and tater tots: Sprinkle shredded sharp cheddar cheese evenly over the chili base. Then, arrange the frozen tater tots in a single layer on top of the cheese, covering the entire surface.
- Bake: Place the casserole in the preheated oven and bake uncovered for 45 to 50 minutes. The tater tots should be cooked through and crisp and golden on top, while the edges of the casserole bubble hot.
- Rest and serve: Let the casserole rest for a few minutes after removing it from the oven to set slightly. Serve with sour cream and sliced green onions on top as garnish, adding cool and fresh flavor contrast to the hearty dish.
- Share the love: If you enjoyed this meal, consider leaving a 5-star rating and review to let others know about this delicious, comforting casserole.
Notes
- Using a large oven-safe braising pan or sauté pan allows you to cook everything and bake without transferring, saving cleanup.
- For a spicier version, add extra diced jalapeños or hot sauce to the chili mixture.
- You can substitute lit’l smokies with sliced hot dogs or sausage links if preferred.
- Leftovers keep well refrigerated for 3-4 days and reheat in the oven or microwave.
- To make this gluten free, verify that all canned ingredients and seasonings do not contain gluten additives.
