Tuesday, October 27, 2009

Chili Cheese Potato Casserole


2 pounds potatoes, diced or sliced Steak Fry style


1 lb. ground beef
1/2 onion, diced
1 8 ounces tomato sauce
1 14.5oz. can diced tomatoes
1 1/2 T. chili powder
2 t. cumin
2 t. garlic powder
1 t. salt
1/4 t. cayenne pepper


1 1/3 c. milk

1 T Flour
2 c. shredded Sharp cheese
Salt and pepper, to taste

  • Spray 13x9 casserole dish with oil.
  • Place diced potatoes in a large pot with salted water. 
  • Bring to a boil and simmer for 10-15 minutes, until fork tender. 
  • Drain and pour into a greased 13×9 casserole dish.
  • In a large skillet, brown ground beef and onion. Drain. 
  • Add tomato sauce, diced tomatoes, chili powder, cumin, garlic powder, salt and cayenne pepper. 
  • Simmer for 15 minutes.
  •  While the chili simmers, combine milk and flour.  
  • Heat up mixture in a small sauce pan, stirring until mixture thickens. 
  • Stir in 1 1/2 c. cheese.  Stir until cheese is completely melted. 
  • Season to taste with salt and pepper.
  • Pour cheese sauce over the potatoes in the casserole dish.
  • Top with the chili.
  • Sprinkle the remaining 1/2 c. shredded cheese over the chili.
  • Bake at 350 degrees for 20-25 minutes, until bubbly and cheese is melted.


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1 comment:

  1. This recipe sound GREAT!!! I really like getting new casserole recipe.
    Geri

    ReplyDelete

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