Chili Cheese Dogs With Crispy Tater Tots
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Beef · high-protein
1170 cal
50g protein
85g carbs
70g fat
per serving · estimated
Ingredients
- 4 beef hot dogs
- 4 hot dog buns
- 1/2 lb ground beef, 85/15
- 1/2 cup canned crushed tomatoes
- 1 cup shredded sharp cheddar
- 1/2 lb frozen tater tots
- 1 small yellow onion
- 2 tbsp total chili powder, cumin, salt
Method (tap to check — screen stays awake)
- Heat the oven to 450°F and spread the tots in a single layer on a sheet pan with space between them.
- Bake 22 to 25 minutes, shaking the pan once, until the tots are deep golden and rattle when the pan is moved.
- Brown the ground beef with half the onion in a saucepan over medium-high heat until no pink remains, 6 minutes.
- Stir in the chili powder and cumin and cook 1 minute, then add the tomatoes and 1/2 cup water.
- Simmer 12 minutes until the chili is thick enough to sit on a spoon without running.
- Score the hot dogs shallowly on a diagonal and cook in a dry skillet until they plump and char in the scores, 5 minutes.
- Toast the buns cut side down in the same skillet, then fill with the hot dogs, chili, cheddar and the remaining raw onion.
- Serve immediately with the hot tots on the side.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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