Cowboy Tater Tot Casserole
This cowboy casserole is the perfect dump and go dinner!
This Cowboy Tater Tot Casserole is loaded with zesty flavor and cheesy comfort. It's simple to put together with its small ingredient list, which makes it great for a weeknight meal. Tater tots, chili, diced tomatoes and chilies, corn, cheese and sour cream is all it takes to create a great meal! Based off of the famous John Wayne casserole, which includes green chilies and Monterey Jack cheese, this variation on the classic recipe will be loved by the whole family.
While this isn't the most healthy meal out there, who cares? It's an all-around comforting meal that can be eaten any time of year! Pair this with salad or cornbread and you'll never want to leave the table. You can even personalize this to your taste by picking your favorite canned or homemade chili. It doesn't get much better than this dump and go casserole!
Cooking Time45 min
Ingredients
- 2 can chili (drain, if needed)
- 4 tablespoon sour cream
- 1 can whole kernel corn, drained
- 1 can diced tomatoes and chilies, drained
- 2 cup shredded Cheddar and Monterey Jack cheese blend, divided
- 1 (30-ounce) bag Ore-Ida Crispy Crowns
Instructions
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Let tater tots defrost at room temperature for approximately one hour. When defrosted, preheat oven to 350 degrees F.
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In a large bowl, combine chili with sour cream. Mix in corn and drained tomatoes and chilies. Gently fold in one cup cheese. Set aside.
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Spray a 9 x 13 inch baking dish with nonstick spray. Layer half of the tater tots on the bottom of the baking dish.
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Pour chili mixture on top of the tater tots. Layer the other half of the tater tots on top of the chili.
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Sprinkle with the remaining one cup of cheese and cover with foil.
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Bake, covered, for 30 minutes. Remove foil and bake another 10 to 15 minutes or until heated through.