CHILI CHEESE HASHBROWN CASSEROLE

More cold weather food! This easy to make casserole features a variety of canned, fresh, and frozen ingredients that culminate in a supremely tasty dish. Enjoy!

1 lb lean ground beef

2-15 oz cans chili with beans (Vietta brand is tasty)

1-10 oz can Rotel tomatoes with Lime Juice and Cilantro

1-4.5 oz can diced green chiles

1 tsp sea salt

3 cups frozen hashbrowns, thawed

olive oil spray

1-1/2 cups sharp cheddar cheese

4 strips cooked bacon, chopped

1) Preheat oven to 425 degrees

2) Lightly oil 4 individual-sized casserole dishes (or you can use one large casserole dish)

3) In skillet over medium-high heat, cook ground beef until no longer pink; drain fat; add chili with beans, Rotel tomatoes, green chiles, and sea salt; cook 3-4 minutes until heated through

4) Divide chili mixture between 4 casserole dishes; top each with 3/4 cup hashbrowns and lightly spray with olive oil; cover casserole dishes with lids (or aluminum foil if you don’t have lids); bake in oven 25 minutes; uncover casserole dishes and bake an additional 10-12 minutes to allow hashbrowns to turn golden and crisp; sprinkle with cheese and bacon; bake additional 5 minutes; serve to your guys!

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/20/12.

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