Chili Cheese Potato Casserole |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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An ode to one of the ultimate guilty pleasures, chili cheese fries. From the cooking blog Cooking During Stolen Moments. Ingredients:
2 lbs potatoes, diced |
1 lb ground beef |
1/2 onion, diced |
1 (8 ounce) can tomato sauce |
1 (14 1/2 ounce) can crushed tomatoes |
1 1/2 tablespoons chili powder |
2 teaspoons cumin |
2 teaspoons garlic powder |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons flour |
1 1/3 cups milk |
2 cups shredded cheese, separated |
salt and pepper, to taste |
Directions:
1. Place diced potatoes in a large pot 3/4 full with water. Bring to a boil and simmer for 10-15 minutes, until fork tender. Drain and pour into a 13×9 casserole dish.
2. In a large skillet, brown ground beef and onion. Drain. Add tomato sauce and crushed or diced tomatoes. Stir in chili powder, cumin, garlic powder, salt and cayenne pepper. Simmer for 15 minutes.
3. While the chili simmers, melt 2 T. butter in a small saucepan. Whisk in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened, stirring frequently. Remove from heat and stir in 1 1/2 cup cheese. Stir until cheese is completely melted. Season to taste with salt and pepper.
4. Pour cheese sauce over the potatoes in the casserole dish.
5. Top with the chili.
6. Sprinkle the remaining 1/2 cup shredded cheese over the chili. Bake at 350F for 20-25 minutes, until bubbly and cheese is melted.
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