Tuesday, April 23, 2013

Cheesy Hash Brown Chili Bake

I find that rainy days are the perfect days to make casseroles. I mean, who wouldn't want a nice warm and comforting casserole when it's chilly and damp outside? My family loves chili so when I came across this casserole I knew we would love it. And we did!

Cheesy Hash Brown Chili Bake
Adapted from Martha Stewart Living
Serves 4
Cal 385, Carbs 24.7g, Fat 15g, Fiber 2g, Protein 32.7g

1 lb. lean ground beef (I used lean ground turkey)
1 can diced tomatoes (I used Hunts Chili Tomatoes with Peppers)
1 tsp cumin
1 tsp garlic powder
2 tbsp. chili powder
1/2 bag shredded hash brown potatoes (if frozen allow to thaw)
1 1/4 cups shredded cheddar cheese (I used reduced fat)
Salt and Pepper

Preheat oven to 425.

While oven is pre-heating brown ground beef, drain and add in the chili powder, cumin, garlic powder, and tomatoes. Let simmer for 5 minutes.

Divide chili among four individual baking dishes. Set aside.

Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.

In a large bowl, combine potatoes and cheese. Season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet.

Bake until potatoes are golden brown and chili is bubbling, 30-35 minutes. Serve with sour cream and any other chili toppings of your choice. Enjoy!

*Note-You can also make this in a 2-quart baking dish. Bake in an oven heated to 425 degrees for 40 to 45 minutes. Cover with aluminum foil if the top browns too quickly.

1 comment:

  1. Yummy! This sounds so flavorful and easy, Bridget! I've pinned it to try! Thanks so much for joining us at last week's All my Bloggy Friends .... We look forward to seeing what you share this week!


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