Chili Cheese Hash Browns Recipes

Steps:

• Preheat oven to 425°.
• Brown ground beef in a large skillet over med-high heat, stirring often, 7-10 minutes or until meat crumbles and is no longer pink.
• Stir in sloppy joe sauce and chili.
• Spoon chili mixture into 8 lightly greased 10-oz. ramekins.
• Top with frozen hash browns.
• Bake, covered, for 30 minutes; uncover and bake 10 more minutes or until browned and crisp.
• Sprinkle with cheese, and bake 5 more minutes or until cheese is melted.
• *Chili mixture can be baked in a 13 x 9 inch baking dish, if desired.

Steps:

• In a large saucepan, heat the olive oil over medium heat.
• Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste.
• Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper.
• Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. '.
• Transfer to an 8x11-inch baking dish.
• Position a rack in the upper third of the oven and preheat to 400*F.
• In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili.
• Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

Steps:

• Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
• Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
• In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.

Steps:

• Make a pot of your favorite chili. Cook hash browns by package instructions in frying pan. Place cooked potatoes on a serving platter or bowl. Cover with the chili and top with the shredded cheese. Dollop the sour cream on top in the center. Sprinkle the jalapeños over the top. Use fresh or pickled peppers chopped or sliced.
• Pepper jack cheese can also be used in place of the cheddar. If peppers are too spicy, use your favorite salsa instead, or offer peppers on the side as a topping.
• Greek Yogurt can also be used in place of the sour cream for a lighter version. Hot sauce can also be added to adjust flavor and temperature.

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain potatoes and add to the skillet. Stir in the chili starter, peas, parsley and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with sour cream if desired.

Steps:

• Preheat oven to 350°. In a large bowl, combine potatoes, soup, sour cream, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese. , Bake, uncovered, until bubbly and cheese is melted, 40-45 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 400°F. Stir hash browns, green chilies, cream of chicken soup, cheddar cheese and sour cream in large bowl to blend. Transfer mixture to 13x9x2-inch glass baking dish. Cover and bake 30 minutes. Uncover and bake until top is golden brown, about 45 minutes. Serve hot.

Steps:

• In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.

Steps:

• Spread the 2 cans of chili in the bottom of a baking dish (2 qt casserole dish ).
• Mix together the package of hashbrowns and 1 cup of cheddar cheese.
• Spread the hashbrown and cheese mixture over the top of the chili.
• Bake at 375 for 45 minutes and enjoy!
• How much easier could that be?

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
• Bake in the preheated oven until the casserole is bubbling, about 1 hour.