Chile Tater Tot casserole from Cook Like a Local: Six Ingredients That Can Change How You Cook - and See the World (page 102) by Chris Shepherd and Kaitlyn Goalen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Misa925 on March 03, 2025

    We thought it had too much cheese (never thought we'd say that about any recipe!) I used a good sharp cheddar & after shredding weighed it (using the formula 1 cup = 4 oz of shredded cheese, which measured out about right). Mine looked nothing like the book's photo or either of the 2 photos currently here on EYB, those all look like you could eat them with your fingers. My tots were floating in cheese & had pools of oil on top (& so much more oil on the plate & in leftovers) so we had to use forks & with all that grease they lost the tot shape so it was like eating blobs of cheese with tiny bits of potato. We usually enjoy greasy & rich foods... but this was over the top too much cheese for (what I thought was) a tater tot side dish. Also, roasting (mild) poblanos plus using (hot) jalapenos... may as well have just used canned green chilis & would end up with the same (medium heat) flavor. The sauce recipe was tasty so may make that again, half amount poured over tots cooked separately

  • MollyB on July 01, 2021

    Great dish! I used a scant amount of the spicier ingredients to make it more child-friendly, but it would have been fine with the full amount. My 10-yr-old loved it and didn't even mention spiciness. I think the cheese and cream temper the heat. We'll definitely be making it again!

  • Lsblackburn1 on November 29, 2020

    This was an excellent way to use up the last of the turkey! Really delicious - and since my bag of tater tots was only 28 oz., the addition of the meat worked great with the amount of cheese sauce.

  • SheilaS on July 30, 2020

    I've made the cheese sauce with heavy cream and also with evaporated milk. The evap milk was just as good and reheated more easily without breaking. It's a great sauce!

  • southerncooker on July 27, 2020

    We really enjoyed this. I made a half recipe for hubby, son and I. My Poblano and or my pickled jalapenos must have been spicy because this had a bite to it but still delicious.

  • Nkrieda78 on July 08, 2020

    I cooked the tots separately to keep crispy and treated it all like nachos!

  • jenmacgregor18 on November 07, 2019

    I made 1/2 batch. This is very rich - but great comfort food. It wasn't as hot as I was worried it may be. I added additional crystal sauce to mine both for the vinegar and a bit more heat. My cheese was a bit grainy looking when reheated. That, however, didn't slow me down.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.