Quick Recipe Version (TL;DR)
Quick Ingredients
- 32 oz (910 g) frozen tater tots
- 1 tbsp neutral oil (canola or avocado)
- 1/2 tsp kosher salt + 1/2 tsp garlic powder
- 2 cups hot chili (see Quick Skillet Chili below, or use canned)
- 1 1/2 cups shredded sharp cheddar (6 oz / 170 g)
- 1/2 cup pickled jalapeño slices, drained
- 1/2 cup sour cream, thinned with 1–2 tsp water for drizzling
- 2 scallions, thinly sliced (optional) and a few cilantro leaves (optional)
Do This
- 1. Heat oven to 450°F (232°C). Line a rimmed sheet pan. Toss tots with oil, salt, and garlic powder; spread in a single layer.
- 2. Bake 18 minutes, flip, then bake 12–15 minutes more until deeply golden and very crisp.
- 3. Make chili (10 min): brown 1/2 lb beef; sauté onion and garlic; add 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1 cup tomato sauce, 1/2 cup broth, and 1 cup beans; simmer until thick. Or warm 2 cups canned chili.
- 4. Pile crisp tots in the center of the pan. Spoon on 2 cups hot chili and scatter cheddar evenly.
- 5. Return to oven 3–4 minutes until cheese is fully melted and bubbling.
- 6. Top with pickled jalapeños; drizzle sour cream; add scallions/cilantro. Serve immediately.
Why You’ll Love This Recipe
- Ultra-crispy oven-baked tots that stay crunchy under melty cheddar.
- Fast, flavorful skillet chili that thickens in minutes.
- Balanced heat from pickled jalapeños and cooling sour cream drizzle.
- Perfect for game day, movie night, or an easy crowd-pleasing dinner.
Grocery List
- Produce: 1 small yellow onion, 2 garlic cloves, 2 scallions (optional), small bunch cilantro (optional)
- Dairy: 6 oz block sharp cheddar, 1/2 cup sour cream
- Pantry/Other: 32 oz frozen tater tots, pickled jalapeño slices, olive/neutral oil, tomato sauce (1 cup), kidney beans (1 can; you will use 1 cup drained), chili powder, ground cumin, smoked paprika, kosher salt, black pepper
Full Ingredients
For the Crispy Tots
- 32 oz (910 g) frozen tater tots
- 1 tbsp neutral oil (canola or avocado)
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper (optional)
Quick Skillet Chili (makes about 2 cups)
- 1 tbsp olive oil
- 1/2 lb (225 g) 85% lean ground beef (or ground turkey)
- 1/2 medium yellow onion, small dice (about 3/4 cup)
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 3/4 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 cup (240 ml) tomato sauce
- 1/2 cup (120 ml) low-sodium beef broth or water
- 1 cup drained kidney beans (from a 15 oz/425 g can)
Shortcut: Use 2 cups of your favorite canned chili, warmed until thick.
Toppings
- 1 1/2 cups shredded sharp cheddar (6 oz / 170 g), freshly grated
- 1/2 cup pickled jalapeño slices, drained
- 1/2 cup sour cream (thin with 1–2 tsp water for drizzling)
- 2 scallions, thinly sliced (optional)
- Small handful cilantro leaves (optional)
Step-by-Step Instructions
Step 1: Preheat and prepare the tots
Preheat the oven to 450°F (232°C) with a rack in the center. Line a rimmed sheet pan with parchment for easier flipping and cleanup. In a large bowl, toss the frozen tater tots with the oil, kosher salt, garlic powder, and black pepper until evenly coated. Spread in a single layer on the prepared pan, leaving a little space between tots for maximum airflow.
Step 2: Bake until shatteringly crisp
Bake for 18 minutes. Remove the pan, flip the tots with a spatula, and return to the oven for 12–15 minutes more, until the tots are deep golden brown and audibly crisp when tapped. If your oven has convection, turn it on for the last 5 minutes.
Step 3: Make the quick skillet chili
While the tots bake, heat the olive oil in a medium skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink, 4–5 minutes. If there is excess fat, spoon off until about 1 tablespoon remains. Add the diced onion and cook until softened, about 3 minutes. Stir in the garlic and cook 30 seconds until fragrant. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper; cook 30 seconds to bloom the spices. Add the tomato sauce, broth (or water), and kidney beans. Bring to a simmer and cook, stirring occasionally, 8–10 minutes, until thick and hearty. Taste and adjust seasoning. Keep hot. (Or warm 2 cups canned chili until thick.)
Step 4: Build the pan and melt the cheese
Gather the crisp tots into a loose mound in the center of the sheet pan (or transfer to an oven-safe skillet or casserole). Spoon about 2 cups of hot chili evenly over the tots. Scatter the shredded cheddar over the chili. Return the pan to the oven and bake 3–4 minutes, just until the cheese is melted and bubbling.
Step 5: Finish with jalapeños and sour cream
Stir 1–2 teaspoons water into the sour cream to make it drizzleable. Drizzle the sour cream over the cheesy tots. Top with the pickled jalapeño slices and, if using, the scallions and cilantro. The contrast of hot, melty cheese and cool tangy cream is key.
Step 6: Serve immediately
Serve right away while the tots are at peak crispness. Bring extra jalapeños and sour cream to the table so everyone can customize the heat and creaminess.
Pro Tips
- Preheat the sheet pan with the oven to jump-start crisping and reduce sticking.
- Keep the chili thick. If it seems loose, simmer a few extra minutes; watery chili will soften the tots.
- Shred cheddar from a block for the smoothest melt; pre-shredded can contain anti-caking agents.
- For a neat drizzle, spoon sour cream into a zip-top bag, snip a tiny corner, and pipe it over the top.
- Use convection for the last 5 minutes of baking to boost browning and crunch.
Variations
- Vegetarian: Skip the beef. Sauté 8 oz finely chopped mushrooms until browned, then add beans and spices. Or use plant-based crumbles.
- Tex-Mex Twist: Add 1–2 tsp minced chipotle in adobo to the chili and swap half the cheddar for pepper jack.
- Air Fryer Tots: Cook tots at 400°F (204°C) in batches for 15–18 minutes, shaking halfway. Assemble on a small sheet pan and melt cheese in a 425°F (218°C) oven 2–3 minutes.
Storage & Make-Ahead
Tots are best eaten fresh. Make the chili up to 4 days ahead and refrigerate in an airtight container (or freeze up to 3 months). Reheat chili until bubbling and thick before assembling. If you have leftovers, refrigerate assembled tots up to 1 day; re-crisp on a parchment-lined pan at 425°F (218°C) for 10–12 minutes. The jalapeños and shredded cheese keep refrigerated for a week; sour cream keeps 1–2 weeks after opening.
Nutrition (per serving)
Approximate for 1 of 6 servings: 590 calories; 36 g fat; 48 g carbohydrates; 21 g protein; 5 g fiber; 1050 mg sodium. Values will vary with brands and toppings.
