A Perfect Spring Sunday

Today was such a gorgeous day, time for dinner was limited, so while the hubby gave the youngest a bath, I put this together and threw it in the oven.  I served it with some steamed green beans and pears.  They boys loved it! I made the whole casserole, using a 9x12 baking dish.  It makes enough for leftovers the next night, as well as for lunches then next day.  I posted the recipe, as well as the link, so if you like, you can save to your favorites.

I really thought that with the green chiles, it may be a little spicy for our toddler, but he didn't seem to mind at all.  The only thing I may try to change next time is the type of chili I used.  I used the same kind my father did when I was growing up, Hormel.  It was a little on the soupy side, so I may try using a bit less chili, or a different kind.  I'll keep you posted! It was still great, either way.  And it would definitely be something I would freeze, in the fall or winter months.  Since it's starting to get warmer in the south, I'll begin changing over to recipes that don't need to bake, or bake very little.

• 12 Servings
• Prep: 15 min. Bake: 35 min.

Ingredients

• 1 pound ground beef
• 2 cans (15 ounces each) chili without beans
• 1 can (8 ounces) tomato sauce
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 can (4 ounces) chopped green chilies
• 2 cups (8 ounces) shredded cheddar cheese
• 1 package (32 ounces) frozen Tater Tots

Directions

• In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and chilies. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with Tater Tots. Cover and freeze one casserole for up to 3 months.
• Cover and bake the remaining casserole at 350° for 35-40 minutes or until heated through.
• To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until heated through. Yield: 2 casseroles (6 servings each).

Nutrition Facts: 1 serving (1 each) equals 297 calories, 18 g fat (7 g saturated fat), 44 mg cholesterol, 761 mg sodium, 24 g carbohydrate, 3 g fiber, 15 g protein.

Chili Tots published in Quick Cooking November/December 2005, p63

http://www.tasteofhome.com/recipes/Chili-Tots

There were, and are still for this week, a few new quick recipes that I will be putting on here.  Really good, quick dinners during the week is something that I also look forward to.

Hope everyone had a great Sunday, and that the weather was just as nice where you were!! I know we were all glad to finally get out of the house and get some fresh air!!