Gluten Free Tater-Tot Chili

Busy night, folks? I know. Me too. This recipe is easy (you can multitask for most of it) and yummy. Plus, when was the last time you had a tater-tot? I mean really. They're the funnest version of potatoes.

Tater-Tot Chili

 - 1/3 bag of Ore-Ida Tater-Tots (they're gluten free!)
 - 1 can of Amy's Organic Chili - Medium
 - 1 can of Amy's Organic Chili with Vegetables - Medium
Serves 4 (or 2 very hungry people)

1. Follow baking instructions on the Ore-Ida bag: Heat oven to 450 degrees. Bake tater-tots for 20 - 25 minutes.

2. Go do something productive for 10 of the 10 - 15 minutes. See? It's a multi-tasking meal.

3. For the last 10 minutes of the tater-tots baking, combine both cans of the chili into a large deep pan or pot and stir until nice and hot. I like to add extra seasonings to the chili sometimes, like ground mustard, chipotle pepper, and some Italian herbs.

4. Once everything is done, serve it up! Pretend you're making a trifle in a bowl. One layer of tots, one of chili, repeat.

5. Go sit down and eat before you have to move on to the next task for the evening.