Chili Tater Tot Casserole With Tater Coins
Add Preferred SourceEven chefs cheat from time to time, and I’ve been known to grab a bag of tots or coins and make a homey, cheesy, casserole that’s fun and tasty. This recipe blends the best of chili and tots AND coins, in a potluck or family-friendly dish everyone will dig into!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
This Chili Tater Tot Casserole with Tater Coins is cheesy, crispy, and exactly the kind of comfort food people go back for before they’ve even finished the first helping. It’s hot, hearty, and just a little over the top in the best possible way, with plenty of crunch, melty goodness, and big cozy-dinner energy packed into every bite.
This is one of those casseroles that feels fun the second it hits the table. Perfect for casual family dinners, game day spreads, or anytime you want something warm and satisfying, it’s the kind of meal that disappears fast and gets talked about later. Using prepared chili keeps things easy, while the crispy potato topping makes it feel like more than just another weeknight bake.
Best of all, it comes together without much fuss. Layer it up, let the oven do the work, and bring it to the table bubbling and golden. I’ll even prep this a day or two in advance, so it’s ready to pop in the oven, so we can eat without much fuss.
Ingredients
- Frozen tater tots – Don’t thaw them first. Frozen tater tots work perfectly from frozen and won’t get watery.
- Frozen tater coins – Also called potato rounds or medallions. Don’t thaw them first. You can find these wherever you find the tots.
- Cooking oil – Use vegetable, canola, or avocado oil. You’ll need it for crisping the tater tots and coins.
- Prepared chili – I use hot dog chili, but any chili works—homemade or canned. Leftover chili is perfect for this recipe.
- Shredded cheddar or Colby Jack cheese – I recommend shredding your own cheese with a rotary grater. Pre-shredded cheese is coated with anti-caking agents that make it gritty and prevent smooth melting.
- Green onions – Also called scallions. Use both white and green parts.
- Tomato – Fresh tomato works best. Dice it small, so it distributes evenly.
How To Make Chili Tater Tot Casserole With Tater Coins
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 425°F and coat a 10×10-inch baking dish with nonstick cooking spray. Line 1 sheet pan with parchment paper or foil for the tater tots.
Spread the frozen tater tots out on the sheet pan in a single layer. Warm them in the oven for about 8 to 10 minutes, just until softened enough to crush. You don’t want them browned or fully cooked, just soft in the center.
Transfer the hot tater tots to a large bowl and crush them into coarse pieces using a potato masher or the bottom of a sturdy measuring cup. Drizzle in the oil and mix until the potatoes are evenly coated.
Press the crushed tots firmly into the bottom of the prepared baking dish to form an even crust. A flat-bottom measuring cup or offset spatula helps compact the crust nicely, especially in the corners.
Bake the crust for 10 minutes, until it begins to set and lightly crisp around the edges. Remove the dish from the oven.
Sprinkle about 1 cup of the shredded cheese over the hot crust. This helps create a barrier between the crust and the chili, so it stays crispier.
Spoon the chili evenly over the cheese layer and spread it gently with the back of a spoon or a small offset spatula.
Top the chili with the remaining 2 cups of cheese, spreading it evenly from edge to edge.
Arrange the frozen tater coins in a tight single layer over the cheese, slightly overlapping if needed to cover the surface.
Return the casserole to the oven and bake for 25 to 30 minutes, until the tater coins are golden and crisp and the casserole is bubbling around the edges.
Let the casserole rest for 5 minutes before serving. Top with the sliced green onions and diced tomato just before bringing it to the table.
Chef Jenn’s Recipe Notes
- Softening the tots in the oven first is important so the crust presses together instead of falling apart.
- Use thick chili for the best texture. Thin chili will make the crust soggy.
- A potato masher makes quick work of crushing the hot tots without turning them into mush.
- Let the casserole rest for a few minutes before serving so it slices and scoops more cleanly.
Serving Suggestions
Serve this casserole with a crisp green salad, garlicky Italian Peas, or weird the family out with a heaping pile of Sauteed Beet Greens. Don’t forget to top your casserole with sour cream, sliced jalapeños, or hot sauce on the side.
Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back some crispness to the tater coin topping.
Chili Tater Tot Casserole With Tater Coins
Ingredients
- ½ bag frozen tater tots
- ½ bag frozen tater coins
- 2 tablespoons cooking oil
- 2 cups prepared chili
- 3 cups shredded cheddar or Colby Jack cheese, divided
- 2 green onions sliced
- 1 cup diced tomato
Instructions
- Preheat the oven to 425°F, coat a 10×10-inch baking dish with nonstick spray, and line a sheet pan with parchment paper or foil.
- Spread the frozen tater tots in a single layer on the sheet pan and warm them for 8 to 10 minutes until softened but not browned. Let cool for a few minutes until cool enough to handle.
- Flatten the tots into coarse rounds with a potato masher or the bottom of a sturdy measuring cup, then drizzle the oil over the crushed tots.
- Transfer the crushed tots into the prepared baking dish to form an even crust, using a flat-bottom measuring cup or offset spatula to compact it well, especially in the corners.
- Bake the crust for 10 minutes until it begins to set and lightly crisp around the edges, then remove the dish from the oven.
- Sprinkle about 1 cup of the shredded cheese over the hot crust to create a barrier between the crust and the chili.
- Spoon the chili evenly over the cheese layer and spread it gently with the back of a spoon or a small offset spatula.
- Top the chili with the remaining 2 cups of shredded cheese, spreading it evenly from edge to edge.
- Arrange the frozen tater coins in a tight single layer over the cheese, slightly overlapping if needed to cover the surface.
- Bake the casserole for 25 to 30 minutes until the tater coins are golden and crisp and the casserole is bubbling around the edges.
- Rest the casserole for 5 minutes, then top it with the sliced green onions and the diced tomato just before serving.
Video
Notes
Chef Jenn’s Recipe Notes
- Softening the tots in the oven first is important so the crust presses together instead of falling apart.
- Use thick chili for the best texture. Thin chili will make the crust soggy.
- A potato masher makes quick work of crushing the hot tots without turning them into mush.
- Let the casserole rest for a few minutes before serving so it slices and scoops more cleanly.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
