Chili Cheese Dog Hot Dish

Jonathan, The Candid Appetite

This tater tot hot dish is the perfect game day casserole, combining two hearty dishes together into one delicious, flavor-packed meal.
30 min Prep Time
30 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Servings: 8 servings

Servings: 8 servings


  • 6 tablespoons butter, divided
  • 1 pound ground beef
  • 1 package hot dogs, sliced
  • 1 medium yellow onion, diced
  • 2 garlic cloves minced
  • 2 Tbs tomato paste
  • 2 1/2 Tbs chili powder
  • 2 Tbs ground cumin
  • 1 Tbs garlic powder
  • 1/4 tsp ground cayenne pepper
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 1/2 cups beef broth
  • 1 (15 oz.) can petite diced tomatoes
  • 1 (16 oz.) can pinto beans, drained and rinsed
  • 1 (8 oz.) can tomato sauce
  • 2 Tbs granulated sugar
  • 28 ounces frozen tater tots
  • 1 cup Cheddar cheese, shredded
  • 1/2 cup diced white onion
  • 2 scallions, thinly sliced


Step 1

Place a large shallow skillet over medium-high heat with 2 tablespoons of butter. Once melted, add ground beef and cook until no pink is left. Add the sliced hot dogs and cook for another 1 to 2 minutes until brown. Stir in the onion and garlic and cook until softened, another 1 to 2 minutes longer.

Step 2

Add the tomato paste, spices, salt and pepper and cook for about 30 seconds to develop their flavors. Stir in the broth, diced tomatoes, pinto beans, tomato sauce and sugar and bring to a simmer. Reduce heat to low and cook, stirring often, until the chili has thickened, about 20 to 25 minutes.

Step 3

Meanwhile, preheat oven to 375°F.

Step 4

Remove from the heat and then carefully place the tater tots on top of the chili, in a single layer.

Step 5

Melt the remaining 4 tablespoons of butter and drizzle over the tots. Bake until the top is golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly. Top with the cheese, diced onion and scallions right before serving.