Chili Cheese Dog Tater Tot Skillet

• 1 pound ground beef
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 cup frozen corn
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 hot dogs, sliced
• 4 cups frozen tater tots
• 1 cup shredded cheddar cheese

Steps

1. 1 In a large skillet, cook ground beef over medium heat until browned; drain excess fat.
2. 2 Add kidney beans, diced tomatoes, corn, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper to the skillet. Stir well and simmer for 10 minutes.
3. 3 Push the chili mixture to one side of the skillet and add sliced hot dogs to the empty space. Cook for 3-4 minutes until hot dogs are heated through.
4. 4 Spread tater tots over the top of the chili mixture, nestling them in slightly.
5. 5 Cover the skillet and cook for another 10-12 minutes until tater tots are crispy and golden.
6. 6 Top with shredded cheddar cheese and cover for 1-2 minutes until cheese is melted.

Equipment

• Large skillet with lid

Variations

• Substitute ground turkey for a leaner option.
• Add a layer of diced potatoes at the bottom for a heartier meal.

Substitutions

• Use ground pork instead of beef for a different flavor.
• Substitute mozzarella cheese if cheddar is not available.

Pairings

• Cornbread on the side
• Pickled vegetables for a tangy kick

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper to the chili mixture.
• Feel free to customize with toppings like diced onions or jalapeños.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet or oven.

Serving Suggestions

• Serve with a side of coleslaw for a refreshing contrast.
• Pair with a cold beer or iced tea for a satisfying meal.

FAQ