Chili-Cheese-Potato Tot Casserole
Southern Living, APRIL 2006
Okay, so this sounded really weird, but CTM was talking about a tater tot casserole so I thought I’d try it out. The chili was really good. We did not use chili starter. We just made our chili with a twist. I found a can of fire roasted tomatoes and added those along with some ground chiptole powder from Penzey’s. Made for REALLY good chili. I don’t think the pan was big enough, as we had LOTS of chili left over. It was okay. The tater tots didn’t get as crispy as I thought and they just tasted like hash browns when I had it yesterday for lunch. I may spritz the tots with cooking spray next time to see if they’ll crisp up more on top. I may make it again, I may not.
Knife
Cutting board
Measuring cups and spoons
Stock pot
Wooden spoon
13×9 Baking dish
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