Cook once and eat twice with this hearty southwestern casserole from Linda Baldwin of Long Beach, California. With help from a few convenience products, it quickly goes together before you freeze it or pop it into the oven to bake.
Ingredients
- 1 pound ground beef
- 2 cans (15 ounces each) chili without beans
- 1 can (8 ounces) tomato sauce
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1 can (4 ounces) chopped green chiles
- 2 cups shredded cheddar cheese
- 1 package (32 ounces) frozen Tater Tots
Directions
- In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and green chiles. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with Tater Tots.
- Cover and bake casseroles at 350° for 35-40 minutes or until heated through.
- <b data-original-title="" title="">Freeze option:</b> Before baking, cover casseroles and freeze for up to 3 months. Remove from freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/4-1-1/2 hours or until heated through.
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