# Components:
→ Tater Tots
01 - 2 lbs frozen tater tots
→ Mac and Cheese
02 - 8 oz elbow macaroni
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 2 cups whole milk
06 - 2 cups shredded sharp cheddar cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Chili
09 - 2 tablespoons olive oil
10 - 1 medium onion, diced
11 - 2 garlic cloves, minced
12 - 1 lb ground beef or plant-based alternative
13 - 1 can (14 oz) diced tomatoes
14 - 1 can (14 oz) kidney beans, drained and rinsed
15 - 2 tablespoons tomato paste
16 - 1 tablespoon chili powder
17 - 1 teaspoon ground cumin
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
→ Toppings
21 - 1 cup shredded Monterey Jack or cheddar cheese
22 - 2 tablespoons sliced green onions
23 - 2 tablespoons chopped fresh cilantro (optional)
24 - 1 jalapeño, thinly sliced (optional)
# Directions:
01 - Preheat oven to 425°F. Spread tater tots in a single layer on a large baking sheet and bake according to package directions, generally 25–30 minutes, flipping halfway through for even browning.
02 - Heat olive oil in a large skillet over medium heat. Sauté diced onion until softened, about 4 minutes, then add garlic and cook for 1 minute. Add ground beef, breaking up with a spoon, and cook until browned. Drain excess fat if necessary.
03 - Add diced tomatoes, kidney beans, tomato paste, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well and simmer 10–12 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.
04 - Boil macaroni in a large pot of salted water according to package instructions. Drain thoroughly and set aside.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring, for 1 minute. Slowly pour in milk while whisking to prevent lumps. Simmer gently and cook until thickened, about 3–4 minutes. Remove from heat and stir in cheddar cheese. Season with salt and pepper. Fold in cooked macaroni until well coated.
06 - Transfer baked tater tots to a large serving platter or ovenproof dish. Layer macaroni and cheese over the tots, followed by a generous portion of chili. Top evenly with shredded Monterey Jack or cheddar cheese.
07 - Return assembled dish to the oven for 5–7 minutes, or until cheese is melted and bubbly.
08 - Remove from oven and garnish with green onions, cilantro, and sliced jalapeño as desired. Serve immediately while hot.
