Chili-Cheese-Potato Tot Casserole
- 2 pounds lean ground beef
- 1 onion, chopped
- 2 (15 1/2-oz.) cans chili starter
- 1 (14 1/2-oz.) can petite diced tomatoes
- 1 (11-oz.) can whole kernel corn with red and green peppers, rinsed and drained
- 1 (8-oz.) package reduced-fat shredded Colby and Monterey Jack cheese blend
- 1 (32-oz.) package frozen potato tots
- 1/4 cup pickled sliced jalapeno peppers or 2 fresh jalapeno peppers, sliced
- Cook ground beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well, and return to skillet. Stir in chili starter, tomatoes, and corn.
- Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cheese; top evenly with tots.
- Bake at 350u0b0 for 1 hour or until tots are golden. Top with jalapeno slices.
- Note: For testing purposes only, we used Bush's Chili Magic Chili Starter Traditional Recipe and Ore-Ida Tater Tots. To kick up the flavor, substitute 1 (14 1/2-oz.) can petite diced tomatoes with jalapenos for petite diced tomatoes.
lean ground beef, onion, chili starter, tomatoes, whole kernel corn with red, tots, peppers
Taken from www.myrecipes.com/recipe/chili-cheese-potato-tot-casserole (may not work)