Originally published as Cheesy Chili Tots in Comfort Food Classics 2009 2008, p42
Cook once and eat twice with this hearty Southwestern casserole. With help from a few convenience products, it quickly goes together before you freeze it or pop it into the oven to bake.—Linda Baldwin, Long Beach, California
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and chilies. Transfer to two greased 8-in. square baking dishes. Sprinkle with 1 cup cheese; top with Tater Tots. Cover and freeze one casserole for up to 3 months.
Cover and bake the remaining casserole at 350° for 30-35 minutes or until heated through. Sprinkle with 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until heated through. Sprinkle with 1/2 cup cheese. Bake 5 minutes longer or until cheese is melted. Yield: 2 casseroles (6 servings each).
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 191 (51%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 9.1g||46 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 57.3mg||18 %|
|Sodium 895.2mg||31 %|
|Potassium 421.8mg||11 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 24.4g|
|Protein 18.7g||27 %|
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Calories per serving: 376
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