Cheesy Hash Brown Chili
From Everyday with Rachael Ray Mag, March 2009.
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READY IN: 1hr 15mins
SERVES: 4
YIELD: 1 casserole
UNITS: US
INGREDIENTS
Nutrition- 2tablespoons extra virgin olive oil
- 1
- 1tablespoon chili powder
- 2teaspoons ground cumin
- 1⁄4cup tomato paste
- 1lb ground beef
- salt and pepper
- 1
- 1(15 ounce) can diced tomatoes
- 1(1 lb) bag frozen hash brown potatoes
- 1cup shredded cheddar cheese
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DIRECTIONS
- In a large saucepan, heat the olive oil over medium heat.
- Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste.
- Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper.
- 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. '.
- Transfer to an 8x11-inch baking dish.
- Position a rack in the upper third of the oven and preheat to 400*F.
- 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.
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