1 pound lean ground beef
2 (15 oz) cans chili with beans
1 (8 oz) can tomato sauce
1 (2-1/4 oz) can sliced ripe olives, drained
1 (4 oz) can chopped green chiles
1 teaspoon chili powder
2 cups shredded cheddar cheese,divided
1 (32 oz) package frozen Tater Tots

Cook the beef in a large skillet over medium heat until no longer pink. Add the chili, tomato sauce, olives, chilies and chili powder; stir to combine. Divide mixture evenly between two greased 8-inch square baking dishes.

Sprinkle each dish with 1/2 cup of the cheddar cheese; top each with 1/2 of the Tater Tots. Cover and freeze one casserole for up to 3 months.

Bake the remaining casserole, covered, at 350 degrees F for 30 to 35 minutes or until heated through. Sprinkle with 1/2 cup of cheddar cheese; bake an additional 5 minutes or until cheese is melted.

To use frozen casserole; remove from the freezer 30 minutes before baking (do not thaw). Bake, covered, at 350 degrees F for 1-1/4 to 1-1/2 hours or until heated through. Sprinkle with 1/2 cup of cheddar cheese and bake an additional 5 minutes or until the cheese is melted. Each casserole makes 6 servings.