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Crock Pot Chili Cheese Tater Tot Casserole

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A hearty slow cooker casserole loaded with seasoned ground beef, chili flavors, crispy-edged tater tots, and plenty of melted cheddar cheese.

Ingredients

  • 2 pounds ground beef
  • 1 small onion, diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 (1 ounce) packets mild chili seasoning (can use no or low sodium)
  • 2 cloves garlic, minced
  • 10.5 ounces can diced tomatoes with green chiles, drained (like Rotel)
  • 15 ounces tomato sauce
  • 28 ounces frozen tater tots (no need to thaw first)
  • 2 cups shredded cheddar cheese, divided
  • Sliced green onions, for garnish (optional)

Instructions

  1. In a large skillet, brown and crumble the ground beef until fully cooked. Drain any excess grease. For extra-soft onions, cook the diced onion with the ground beef.
  2. Add the cooked ground beef and diced onion to a 6-quart slow cooker.
  3. Add the salt, black pepper, mild chili seasoning, minced garlic, drained diced tomatoes with green chiles, tomato sauce, and ½ cup of the shredded cheddar cheese. Stir to combine.
  4. Spread the frozen tater tots in an even layer over the ground beef mixture.
  5. Cover and cook on low for 4–5 hours or on high for 2–3 hours. Cooking on low is recommended. To reduce condensation and help prevent soggy tater tots, place a layer of 2–3 paper towels under the slow cooker lid.
  6. During the last 15 minutes of cooking, sprinkle the remaining cheddar cheese over the tater tots. Cover and continue cooking until the cheese is melted.
  7. Serve hot, garnished with sliced green onions if desired.

Notes

  • For softer onions, sauté them with the ground beef before adding them to the slow cooker.
  • Low- or no-sodium chili seasoning can be used to reduce the sodium.
  • There is no need to thaw the frozen tater tots before adding them.
  • Cooking on low is recommended for the best texture.
  • Placing 2–3 paper towels beneath the slow cooker lid can absorb condensation and help keep the tater tots from becoming too soggy.

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