Chili Cheese Dog Hotdish
This tater tot hot dish is the perfect game day casserole, combining two hearty dishes together into one delicious, flavor-packed meal.
Servings: 8
Equipment
- Shallow dutch oven
Ingredients
- 6 tablespoons butter divided
- 1 pound ground beef
- 10 ounces hot dogs sliced
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon garlic powder
- 1/4 teaspoon ground cayenne pepper
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups beef broth
- 15 ounces canned petite diced tomatoes
- 16 ounces canned pinto beans drained and rinsed
- 8 ounces tomato sauce
- 2 tablespoons granulated sugar
- 28 ounces frozen tater tots
- 1 cup Cheddar cheese shredded
- 1/2 cup diced white onion
- 2 scallions thinly sliced
Instructions
- Place a large shallow skillet over medium-high heat with 2 tablespoons of butter. Once melted, add ground beef and cook until no pink is left. Add the sliced hot dogs and cook for another 1 to 2 minutes until brown. Stir in the onion and garlic and cook until softened, another 1 to 2 minutes longer.
- Add the tomato paste, spices, salt and pepper and cook for about 30 seconds to develop their flavors. Stir in the broth, diced tomatoes, pinto beans, tomato sauce and sugar and bring to a simmer. Reduce heat to low and cook, stirring often, until the chili has thickened, about 20 to 25 minutes.
- Meanwhile, preheat oven to 375°F.
- Remove from the heat and then carefully place the tater tots on top of the chili, in a single layer.
- Melt the remaining 4 tablespoons of butter and drizzle over the tots. Bake until the top is golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly. Top with the cheese, diced onion and scallions right before serving. Enjoy!