Southwestern Recipes

Chili Cheese Totchos

Chili Cheese Totchos combines the best of chili and nachos in one hearty appetizer. Chili is out of the bowl and served over Tater Tots® nacho-style with the chili toppings you love.

Chili Cheese Totchos recipe

Prep: 10 min | Bake: 30 min | Yield: 10 servings



  • 1 (32 ounce) package frozen Ore-Ida® Tater Tots®
  • 1 (15 or 16 ounce) can chili with or without beans
  • 1 (15.25 ounce) can Del Monte® Whole Kernel Corn,well drained
  • 1 1/2 cups shredded Cheddar or Mexican cheese blend
  • 1 (14.5 ounce) can Del Monte® Petite Diced Tomatoes, OR Del Monte® Petite Diced Tomatoes with Jalapeño, well drained
  • 1/2 cup chopped fresh cilantro or thinly slicedgreen onions

Optional Toppings

  • Sour cream
  • Sliced jalapeño
  • Diced avocado
  • Sliced black olives


  1. Heat oven to 425 degrees F.
  2. Arrange Tater Tots® on a large rimmed baking sheet lined with parchment paper.
  3. Bake as package directs until golden brown, about 30 minutes.
  4. Meanwhile, combine chili and corn in a medium saucepan and cook over medium-high heat, stirring frequently, until very hot, about 5 minutes.
  5. Sprinkle cheese over hot Tater Tots® immediately out of the oven; slide parchment from baking sheet onto a flat platter or tray.
  6. Spoon the chili mixture evenly over Tater Tots® and sprinkle with tomatoes and cilantro.
  7. Serve on individual serving plates with desired toppings.


Recipe and photo used with permission from: Del Monte

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