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Rachael Ray

Cheesy Hash Brown Chili

Enjoy this affordable chili recipe, casserole-style! Delicious and super easy, it's a great weeknight meal.

Enjoy this affordable chili recipe, casserole-style! Delicious and super easy, it's a great weeknight meal.

Ingredients

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 onion, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 cup tomato paste
  • 1 pound ground beef
  • Salt and pepper
  • 1 can red kidney beans (15 ounces), drained and rinsed
  • 1 can diced tomatoes (15 ounces)
  • 1 bag frozen shredded hash brown potatoes (1 pound)
  • 1 cup shredded cheddar cheese

Preparation

Pre-heat the oven to 400°F. Position a rack in the upper third of the oven.

In a large saucepan, heat the EVOO over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, for 5 minutes. 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 their juices and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-inch x 11-inch baking dish.

In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

Ingredients

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 onion, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 cup tomato paste
  • 1 pound ground beef
  • Salt and pepper
  • 1 can red kidney beans (15 ounces), drained and rinsed
  • 1 can diced tomatoes (15 ounces)
  • 1 bag frozen shredded hash brown potatoes (1 pound)
  • 1 cup shredded cheddar cheese

Directions

Pre-heat the oven to 400°F. Position a rack in the upper third of the oven. In a large saucepan, heat the EVOO over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, for 5 minutes. 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 their juices and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-inch x 11-inch baking dish.

In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

Tags:bake, beans, beef, Budget-Friendly, casserole, cheese, chili, dinner, lunch, potatoes, Rachael Ray Show, sauté, undoRS, vegetables, Yum-o! Family-Friendly