Wednesday, March 17, 2010

Chili Pie

The combination of a couple of our favorites all in one dish...chili topped with hashbrown pototoes and cheese. YUM! -Kristin

1.25 lb ground turkey or beef
1 medium onion, chopped
1 1/2 T. chili powder (or more, if you like a stronger flavor)
2 t. ground cumin
salt and pepper to taste
8 oz. can tomato sauce
1 (15) oz can of diced tomatoes
1 (15) oz can of dark red kidney beans, rinsed and drained
1 (15) oz can of pinto beans, rinsed and drained
8 small to medium potatoes, peeled and shredded in food processor (or boughten shredded potatoes) (8 cups)
2 cups shredded cheddar cheese

  • Preheat oven to 400.
  • Brown the ground meat in a skillet with the diced onions.
  • Then stir in the chili powder, cumin, salt, pepper, tomato sauce, diced tomatoes and the beans to skillet; simmer for about 10 minutes.
  • Place in a 9x13 casserole dish.
  • Top with the shredded potatoes and sprinkle with salt and pepper.
  • Bake, covered for 30 minutes. Uncover and bake another 30 minutes.
  • Top with cheese, bake until the cheese is bubbly and golden brown.

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