I usually make my green chile stew by slow cooking a pork roast and adding green chile, onion, tomatoes, potatoes, and beans. But sometimes I want something hearty without waiting all day.

Years ago, a coworker shared her shortcut version with me over lunch. Ground beef and Tater Tots! Here it is with a couple of Shawn twists, because I just can’t help myself.

I first posted this recipe on my old blog in November 2012. It deserves a place here, too. A few pantry staples, a handful of Tater Tots from the freezer, and you have a thick, comforting dinner.

Ingredients

• 1 pound ground beef
• 1 cup chopped green chile
• 1 can Ro-Tel tomatoes
• 1 can Ranch Style beans
• 1 onion, chopped
• 1 cup frozen Tater Tots
• 1 tablespoon chicken bouillon
• Garlic, salt, pepper, and red chile powder, to taste
• Shredded cheese and/or sour cream, for serving

Directions

1. Brown the ground beef in a large pot or deep skillet.
2. Add the green chile and chopped onion. Cook until the onion softens.
3. Stir in the Ro-Tel tomatoes, Ranch Style beans, Tater Tots, chicken bouillon, and seasonings.
4. Simmer, stirring occasionally, until the Tater Tots are heated through and begin to fall apart.
5. Spoon into bowls and top with cheese and/or sour cream.

I don’t add water or broth—the chicken bouillon goes in as seasoning. This is a thick stew, and the Tater Tots break down right into it.

Sometimes dinner just needs to be easy. This one is!