This recipe started out as Chili Cheese Nachos as a request from Elijah Schmidt when I asked about favorite foods purchased at the county fair. However, as we were sampling the nachos, Rylie, Elijah’s older sister, suggested it might be better with tater tots. Great call, Rylie, you were exactly correct – the Chili Cheese Dog Tater Tot Bake is far superior (in my opinion) to the nacho version!
3 beef hot dogs, sliced into 1/2 inch slices
a bit of oil or non-stick spray
1 lb. lean ground beef
1/2 tsp. granulated onion
1 Tbs. chili powder
1 tsp. ground cumin
salt and pepper, to taste
2 tsp. Worcestershire sauce
8 oz. tomato sauce
1/4 cup ketchup
tater tots or tortilla chips (depending on which way you want to go with this recipe)
shredded cheddar cheese
sour cream, scallions, salsa, for garnish, if desired
In a large skillet, heat oil over medium high heat; add sliced hot dogs and brown off a bit. Remove hot dogs from pan and set aside. Add ground beef to skillet, along with granulated onions and spices; cook until beef is crumbled and no longer pink. Add Worcestershire sauce, tomato sauce and ketchup to the ground beef mixture and stir to combine; simmer for a couple of minutes, then add the reserved hot dog slices to the mixture. Meanwhile, brown tater tots according to package directions. When tater tots are nicely browned, cover with chili mxiture and top with cheese; place under the broiler for just a few minutes until cheese is nice and bubbly. Garnish as desired and serve at once.
Now You’re Cookin’,