Chili Cheese Potato Tot Casserole

2 pounds lean ground beef
1 onion, chopped
2-15 1/2 oz. cans Bush’s Chili Magic Chili Starter Traditional Recipe
1-14 1/2 oz. can Rotel
1-11 oz. can whole kernal corn with red and green peppers, rinsed and drained
1-8 oz. package shredded Colby and Monterrey Jack blend cheese
1-32 oz. package frozen potato tots
1/4 cup pickled sliced jalapeno peppers or 2 fresh jalapenos

Cook ground beef and onion in a large skillet, stirring until beef crumbles and is no longer pink. Drain well and return to skillet. Stir in chili starter, tomatoes, and corn. Pour mixture into a lightly greased 13×9 inch baking dish. Sprinkle evenly with cheese, top evenly with tots. Bake at 350 degrees for 1 hour or until tots are golden. Top with jalapenos.

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