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Cheesy
Hash Brown Chili
Patsy Scharnikow
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- 2 Tbs. extra virgin olive oil
- 1 onion, chopped
- 2 Tbs. chili powder
- 2 tsp. ground cumin
- ¼ cup tomato paste
- 1 lb. ground beef
- Salt and pepper to taste
- 1 15 oz. can red kidney beans, drained and rinsed
- 1 15 oz. can diced tomatoes
- 1 bag frozen shredded hash browns (1 lb.)
- 1 c. shredded cheddar cheese
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Preheat oven to 400 degrees.
In a large saucepan, heat EVOO over medium heat, add the beef and cook for 5 minutes, breaking up the meat with a wooden spoon. Season with salt and pepper.
Add the onion, chili powder and cumin and cook, stirring until the onion is soft, about 5 minutes. Add the beans and tomatoes with juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally for 20 minutes. Pour into an 8”x11” baking dish.
In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the banking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35
minutes.
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