Cheesy Hash Brown Bake
This satisfying meal — chili, cheddar, hash browns — takes only five minutes to prep. What could be more welcome after a busy day? You'll find shredded, partially cooked potatoes in the refrigerated section or the freezer case. Look for brands that are free of preservatives
- 4 cup(s) Real-Deal Chili or other prepared chili
- 1 bag(s) (16-ounce) fresh or frozen shredded hash brown potatoes, thawed if frozen
- 4 ounce(s) (1 cup) shredded cheddar cheese
- 1/4 cup(s) finely chopped cilantro
- Coarse salt
- Ground pepper
1.Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
2.Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
3.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