1 pound ground beef
2 (15 ounce) cans chili without beans
1 (8 ounce) can tomato sauce
1 (2 1/4 ounce) can sliced ripe olives, drained
1 (4 ounce) can diced green chiles
2 cups shredded Cheddar cheese
1 (32 ounce) package frozen Tater Tots

In large skillet, cook the beef over medium high heat until no longer pink; drain. Stir in the chili, tomato sauce, olives and chiles. Transfer to two greased 8-inch square baking dishes. Sprinkle with cheese; top with Tater Tots. Cover and freeze one casserole for up to 3 months.

Cover and bake the remaining casserole at 350 degrees F for 35 to 40 minutes or until heated through.

Frozen casserole: remove from freezer 30 minutes before baking. Do not thaw. Cover and bake at 350 degrees F for 1 1/4 to 1 1/2 hours or until heated through.

Serve with a dollop of sour cream.