Chili-Cheese Potato Tots

Taste of Tradition

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Chili-Cheese Potato Tots
Editor’s note: I used shredded cheddar in place of the cheese dip to reduce the amount of calories and preservatives.
  1. In a large Dutch oven, combine ground chuck and onion. Cook over medium-high heat until beef is browned and crumbly, drain well.
  2. Add tomato sauce, diced tomatoes, chili powder, cumin, pepper and salt. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes.
  3. Divide cooked potato tots evenly among serving dishes. Top with desired amount of chili. Pour desired amount of cheese over chili. Garnish with chopped onion and pickled jalapenos, if desired. Serve immediately.
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