- 1 (32 ounce) package frozen Ore-Ida® Tater Tots®
- 1 (15 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, well drained
- 1/2 cup chopped fresh cilantro
- Optional Toppings:
- Sour cream
- Sliced jalapeno chile
- Diced avocado
- Sliced black olives
- Heat oven to 425 degrees F. Arrange Tater Tots(R) on a large rimmed baking sheet lined with parchment paper. Bake as package directs until golden brown, about 30 minutes.
- Meanwhile, combine chili and corn in a medium saucepan and cook over medium-high heat, stirring frequently, until very hot, about 5 minutes.
- Sprinkle cheese over hot Tater Tots(R) immediately out of the oven; slide parchment from baking sheet onto a flat platter or tray. Spoon the chili mixture evenly over Tater Tots(R) and sprinkle with tomatoes and cilantro. Serve onto individual serving plates with desired toppings.