Hey guys happy Monday! Hopefully everyone had a great weekend. Well later tonight I turn in the final manuscript for my book, then it goes to the publisher’s copyright editors. Exciting process. Any bets on how many red marks there are for spelling and grammar? I am guessing a lot lol. Ok, ok I know enough of that right? So I am delving back into that get together, appetizer type food. This time I made some Cheesy Chili Totchos. For this I made a basic chili with beans, not if you don’t like beans this is easy enough to leave out, or heck if you have an awesome chili recipe sub yours in for mine lol. Anyway you make it I know you guys will love it when you try it. When you do make it be sure to take a picture and post it to my Facebook page!
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Cheesy Chili Totchos Recipe
Ingredients
Chili:
- 1 lb. Ground Beef
- 1/4 Onion Minced
- 15 oz. Kidney Beans
- 15 oz. Diced Tomatoes
- 8 oz. Tomato Sauce
- 1 tsp. Chili Powder
- 1 tsp. Cumin
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Cayenne
- Salt to Taste
Totchos:
- 1-32 oz. Bag Tatet Tots
- 2 Cups Cheddar Cheese Shredded
- 2 Tbsp. Green Onion Minced
- 2 Avocados
- 1 Tbsp. Lime Juice
- Salt
- Sour Cream
Instructions
- Heat a pan/skillet over medium heat, add in ground beef. While you are browning and breaking it up add in the diced onion. Once beef is browned add in the other ingredients stir together, bring to a simmer and allow to go for about 15 minutes so it can thicken up.
- While making the chili, cook tater tots as per the directions on the package.
- Once both are done line a backing sheet or cast iron skillet with tater tots, spoon the chili over the tots, and lastly the shredded cheese. Bake at 375˚ for 6 to 10 minutes, just long enough for the cheese to get nice and melty.
- While the totchos are in the oven, in a small bowl mash avocados, lime juice, and salt together until it is nice and smooth.
- Place diced green onion and sour cream on top of cooked totchos and serve with the avocado mash.
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