Name: Loaded Chili Cheese Tater Tot Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 720 g frozen tater tots, thawed, about 60 g per cup to line the muffin tin; 300 g ground beef, 80/20 blend recommended for optimal flavor; 80 g yellow onion, finely diced, adds sweetness and depth to the chili; 2 garlic cloves, minced, for aromatic flavor; 120 g canned kidney beans, drained and rinsed, or black beans as a substitute; 150 g crushed tomatoes, canned works perfectly; 1 tablespoon tomato paste, for concentrated tomato flavor; 1 teaspoon chili powder, adjust to taste for more or less heat; 1/2 teaspoon ground cumin, enhances the chili's warmth; 1/2 teaspoon smoked paprika, adds a subtle smoky note; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, freshly ground if possible; 150 g shredded cheddar cheese, sharp or mild, your preference; 90 g sour cream, for topping and cooling the heat; 2 teaspoons oil, for greasing the muffin tin; 1 medium jalapeño, sliced into rings, for a spicy kick; 3 green onions, sliced, for fresh garnish

Description

These Loaded Chili Cheese Tater Tot Cups feature crispy baked tater tots formed into cups and filled with savory seasoned ground beef chili, melted cheddar cheese, and topped with sour cream, jalapeños, and fresh green onions.

Perfect for weeknight dinners, meal prep, or impressive appetizers when entertaining, these cups deliver comfort food satisfaction in one delicious bite.

Ingredients

Scale

720 g frozen tater tots, thawed, about 60 g per cup to line the muffin tin
300 g ground beef, 80/20 blend recommended for optimal flavor
80 g yellow onion, finely diced, adds sweetness and depth to the chili
2 garlic cloves, minced, for aromatic flavor
120 g canned kidney beans, drained and rinsed, or black beans as a substitute
150 g crushed tomatoes, canned works perfectly
1 tablespoon tomato paste, for concentrated tomato flavor
1 teaspoon chili powder, adjust to taste for more or less heat
1/2 teaspoon ground cumin, enhances the chili's warmth
1/2 teaspoon smoked paprika, adds a subtle smoky note
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, freshly ground if possible
150 g shredded cheddar cheese, sharp or mild, your preference
90 g sour cream, for topping and cooling the heat
2 teaspoons oil, for greasing the muffin tin
1 medium jalapeño, sliced into rings, for a spicy kick
3 green onions, sliced, for fresh garnish

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Instructions

Prepare the Chili Beef Filling
Brown the Beef: Heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks for 5-7 minutes until no pink remains. Drain excess fat if needed.
Sauté the Aromatics: Reduce heat to medium, add the diced onion and minced garlic to the beef, and cook for 2-3 minutes until fragrant and the onion begins to soften.
Build the Sauce: Stir in the tomato paste and cook for 1 minute, then add the crushed tomatoes, kidney beans, chili powder, cumin, smoked paprika, salt, and pepper.
Simmer: Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly.
Preparing the Tater Tot Cups
Grease and Heat Oven: Preheat your oven to 190°C (375°F) and lightly oil a 12-cup muffin tin with 1-2 teaspoons oil, making sure to coat the bottom and sides of each cup.
Press the Tots: Divide the thawed tater tots evenly among the muffin cups, pressing firmly into the bottom and sides to form a cup shape, about 60 g per cup.
Bake the Shells: Bake the tater tot cups for 12-15 minutes until they're set but not yet fully crispy, then remove and set aside while you finish assembling.
Assembly
Fill with Chili: Spoon the warm chili beef mixture evenly into each tater tot cup, filling them about three-quarters full.
Add the Cheese: Top each cup with a generous handful of shredded cheddar cheese, distributing it evenly across all 12 cups.
Final Bake: Return the filled cups to the oven and bake for 8-10 minutes until the cheese melts and the tater tots are golden and crispy.
Top and Serve: Remove from the oven and let cool for 2-3 minutes, then top each cup with a small dollop of sour cream, a jalapeño ring, and sliced green onions.

Prep Time: 15 minutes
Cook Time: 30 minutes