Name: Chili Cheese Tater Tot Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 bag frozen tater tots (about 32 oz) (Do not thaw before using.); 2 cans chili (with or without beans) (Use your favorite brand or homemade.); 2 cups shredded cheddar cheese (Sharp cheddar gives better flavor.); 1 cup sour cream (For serving.); 1/2 cup chopped green onions (Scallions for garnish.); Swap cheddar for pepper jack or a Mexican blend for extra kick.; Use low-sodium or vegetarian chili if preferred.; For gluten-free, check the chili label.

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I’ve been making this Chili Cheese Tater Tot Casserole for weeknights and potlucks for years — it’s the kind of dish that disappears fast and gets requests for seconds. It’s built from simple pantry staples (and one frozen bag) into a cozy, cheesy bake that kids and adults both reach for. If you like easy comfort food with minimal fuss, this casserole delivers every time — think sloppy-joe vibes, meet crispy tater tots. For a different tots-based family favorite, try this Bacon Cheeseburger Stuffed Tots for inspiration.

Why you’ll love this dish

This casserole is fast, forgiving, and crowd-pleasing. You don’t need to brown meat, make a sauce from scratch, or fuss with individual portions — just layer frozen tots, canned chili, and lots of cheddar, bake, and you’re done. It’s perfect for busy weeknights, a last-minute potluck contribution, or an easy game-day snack.

“Dinner saved: cheesy, crunchy, and only a few minutes of prep — everyone at the table asked for the recipe.” — A regular at my dinner table

Beyond convenience, it’s budget-friendly (canned chili + frozen tots + cheese = big flavor for little cost) and highly adaptable for picky eaters or for adding fresh toppings at the table. If you like chili-and-tots combos, you might also enjoy this twist on morning comfort food: Breakfast Chili Cheese Fries.

The cooking process explained

Before you dig in, here’s the simple flow: preheat the oven, spread frozen tater tots in a baking dish, spoon canned chili over the tots, sprinkle shredded cheddar on top, then bake until the cheese is bubbly and the tots crisp slightly. Finish with a dollop of sour cream and chopped green onions. Total hands-on time is under 10 minutes; most of the work is passive baking.

What you’ll need

1 bag (about 32 oz) frozen tater tots
2 cans chili (with or without beans) — use your favorite brand or homemade canned-style chili
2 cups shredded cheddar cheese (sharp cheddar gives better flavor)
1 cup sour cream (for serving)
1/2 cup chopped green onions (scallions)

Substitution notes:

Swap cheddar for pepper jack or a Mexican blend for extra kick.
Use low-sodium or vegetarian chili if preferred.
To make it gluten-free, check the chili label (some contain wheat-based thickeners).

Cooking method

Preheat your oven to 400°F (200°C).
Lightly grease a large (about 9×13-inch) baking dish. Spread the frozen tater tots in an even layer across the bottom — do not thaw.
Open the cans of chili and spoon them over the tots. Spread gently so the tots stay in place but get covered evenly. If the chili is very thick, smooth it with a spoon; if thin, it will seep between tots and make them softer.
Scatter 2 cups of shredded cheddar cheese evenly over the chili. Use more or less to taste.
Bake in the preheated oven for 25–30 minutes, until the cheese is melted, bubbly, and starting to brown at the edges. If you like extra-crispy tots on top, broil for 1–2 minutes at the end — watch closely to prevent burning.
Remove from the oven and let rest for 3–5 minutes to set. Serve slices topped with a dollop of sour cream and a sprinkle of chopped green onions.

Directions to follow

Preheat oven to 400°F (200°C).
Spread frozen tater tots in a greased baking dish.
Pour and spread canned chili over the tots.
Top with shredded cheddar cheese.
Bake 25–30 minutes until bubbly.
Let cool briefly; serve with sour cream and green onions.

Best ways to enjoy it

This casserole is a meal on its own, but pairing it smartly turns it into a full spread:

Side salad: crisp romaine or a tangy coleslaw balances the richness.
Veggie sides: roasted broccoli or a simple green beans almondine.
Toppings bar: offer pickled jalapeños, extra scallions, hot sauce, or crumbled bacon so guests can customize.
For portable servings, spoon into small oven-safe dishes for individual portions.

If you’re serving breakfast-style or want a late-night twist, consider serving alongside eggs or pairing with a breakfast fry riff from Breakfast Chili Cheese Fries.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container up to 3–4 days. For best texture, separate toppings (sour cream, fresh scallions) before storing.
Reheat from refrigerated: Preheat oven to 350°F (175°C). Reheat uncovered for 12–15 minutes, or until heated through to 165°F (74°C). A microwave works for single portions (1–2 minutes), but the tots will soften.
Freeze: Cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until 165°F internal temp.
Food safety: Reheat all leftovers to 165°F. Do not keep at room temperature for more than 2 hours.

Pro chef tips

Don’t thaw the tots — frozen tots crisp better when they go into a hot oven.
Use sharp cheddar for stronger flavor; mix half cheddar and half mozzarella for a gooey pull.
If your chili is very watery, drain a little liquid or use a slotted spoon to avoid a soggy top layer.
For extra texture, sprinkle panko or crushed tortilla chips mixed with a little melted butter over the cheese for the last 10 minutes of baking.
If making ahead, assemble and keep covered in the fridge for up to 24 hours; add extra cheese right before baking. Also see variations for make-ahead freezes.

Creative twists

Buffalo Chili Cheese Tots: stir in buffalo sauce to the chili, use blue cheese crumbles as a topping.
Vegetarian: use a plant-based chili or lentil chili and swap dairy cheese for vegan cheddar.
Loaded Potato: add cooked ground beef or sausage and a layer of caramelized onions under the cheese.
Tex-Mex: fold in a cup of corn and a few chopped chipotle peppers; top with cilantro and lime wedges.
Breakfast casserole: top with fried eggs and serve in the morning.
Gluten-free: confirm chili is GF and use GF-certified cheese if needed.

Your questions answered

Q: How long does this take from start to finish?
A: About 35–40 minutes total: 5–10 minutes prep and 25–30 minutes baking.

Q: Can I make this ahead for a party?
A: Yes. Assemble in a baking dish, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if cold from the fridge. For longer storage, freeze assembled and bake from thawed as noted above.

Q: Can I use homemade chili?
A: Absolutely. Homemade chili works great — just avoid being overly soupy if you want a less soggy top. Thicker chili helps the tots crisp.

Q: What if I want extra crispiness on top?
A: Broil for 1–2 minutes at the end or add a crunchy topping (panko or crushed chips) for the last 10 minutes of baking.

Q: Is it healthy?
A: It’s comfort food — high in calories from cheese and tots — but you can make lighter swaps: turkey or veggie chili, reduced-fat cheese, or adding veggies like bell peppers and corn to increase fiber.

Conclusion

If you love hearty, no-fuss comfort food, this Chili Cheese Tater Tot Casserole is a reliable winner for weeknights and gatherings. For more ideas that riff on chili, cheese, and tots together, check out this creative take on chili cheese dog flavors at Chili Cheese Dog Tater Tot Casserole – Cooking in the Midwest, and for another simple, family-friendly version, see Easy Weeknight Chili Tater Tot Casserole – Practically Homemade.