Lg Chili Cheese Tot Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and lightly brush or spray with oil. Spread the frozen tater tots in a single layer on the sheet, leaving small gaps so they crisp correctly.

Lightly toss the tater tots with 2 tbs vegetable oil, 1 tsp salt and 1/2 tsp black pepper. Bake for 20–25 minutes, turning once halfway through, until golden brown and crispy. Alternatively, shallow-fry in 1/4 inch oil over medium-high heat for 6–8 minutes, turning to brown evenly; drain on paper towels.

While the tots bake, make the quick chili: heat a medium skillet over medium-high heat. Add the ground beef (or turkey) and cook, breaking up with a spoon, until browned, about 4–5 minutes. Drain excess fat if needed, leaving about 1 tsp in the pan.

Add the diced onion and cook 2–3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Stir in 1/2 cup tomato sauce, 1/4 cup broth, 1/2 cup drained kidney beans, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/2 tsp brown sugar, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp hot sauce (if using). Bring to a gentle simmer, reduce heat to low and cook 6–8 minutes until slightly thickened. Taste and adjust seasoning.

Layer and Melt

When tater tots are crispy, remove the baking sheet from the oven and reduce oven temperature to 375°F (190°C). Spoon the warm chili evenly over the bed of tots, leaving a little of the tots showing for texture.

Sprinkle 1 cup shredded sharp cheddar and 1/2 cup shredded monterey jack evenly over the chili-topped tots.

Return the sheet to the oven and bake 6–8 minutes, or until the cheese is melted and bubbly. For browned cheese, switch the oven to broil for 1–2 minutes — watch closely to prevent burning.

Remove from oven. Dollop 1/4 cup sour cream into small spoonfuls across the top or serve on the side.

Scatter sliced jalapeños, 2 tbsp sliced green onions, and 1 tbsp chopped cilantro over the melted cheese. Let cool 2–3 minutes so cheese sets slightly.

Serve hot, portioned into 3–4 servings. Provide extra hot sauce or ketchup on the side if desired.