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Cheesy Hash Brown Chili

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“From Everyday with Rachael Ray Mag, March 2009.”
READY IN:
1hr 15mins
SERVES:
4
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste.
  3. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper.
  4. Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. '.
  5. Transfer to an 8x11-inch baking dish.
  6. Position a rack in the upper third of the oven and preheat to 400*F.
  7. In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili.
  8. Place the baking 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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