Monday, January 26, 2015

Cheesy Chili Hash Brown Casserole

I found this recipe in a magazine at the dentist office and thought I'd try it out. I made some substitutions to avoid the canned sauces and it turned out great!

1 lb ground beef
1 onion
1 green pepper (optional)
1/2 tsp garlic powder
3 tsp brown sugar
3/4 cup ketchup
1 tsp yellow mustard
salt and pepper to taste
1 can pinto beans (drained and rinsed)
1 can tomatoes with green chilis (undrained)
1/2 (30 oz) bag shredded frozen hashbrowns
2 cups shredded cheddar cheese

Preheat oven to 425.

Brown beef with onion and bell pepper. Drain grease and return to heat. Add garlic powder, brown sugar, ketchup, mustard, salt and pepper and stir to combine. Add beans and chopped tomatoes and stir well.

Spray 9x13 pan and fill with chili mixture. Top with frozen hash browns and bake, covered, for 30 minutes. Uncover and bake for 10 more minutes or until brown and crisp. Sprinkle with cheese and bake 5 more minutes until melted.

Serves: 6

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