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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Cook once and eat twice with this hearty Southwestern casserole from Linda Baldwin of Long Beach, California. With help from a few convenience products, it quickly goes together before you freeze it or pop it into the oven to bake. Ingredients:
1 pound ground turkey or beef |
2 cans (15 ounces each) chili without beans |
1 can (8 ounces) tomato sauce |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 can (4 ounces) chopped green chilies |
2 cups (8 ounces) shredded cheddar cheese |
1 package (32 ounces) frozen tater tots |
Directions:
1. In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and green chilies. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with Tater Tots. Cover and freeze one casserole for up to 3 months.
2. Cover and bake the remaining casserole at 350° for 35-40 minutes or until heated through.
3. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until heated through. Yield: 2 casseroles (6 servings each).
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