Chili-Cheese-Potato Tot Casserole

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Southern Living


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2 pounds lean ground beef

1 onion, chopped

2 (15 1/2-oz.) cans chili starter

1 (14 1/2-oz.) can petite diced tomatoes

1 (11-oz.) can whole kernel corn with red and green peppers, rinsed and drained

1 (8-oz.) package reduced-fat shredded Colby and Monterey Jack cheese blend

1 (32-oz.) package frozen potato tots

1/4 cup pickled sliced jalapeño peppers or 2 fresh jalapeño peppers, sliced

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