Cheesy Hashbrown Chili

By ReHendo

This is one of Rachel Ray's receipes. My kids love this one, even my picky eater.

Ingredients

• 1 onion, chopped
• 2 Tbs extra virgin olive oil
• 2 Tbs chili powder
• 2 tsp ground cumin
• 1/4 cup tomato paste
• 1 lb ground beef
• Salt and pepper
• 1 15oz can kidney beans, drained
• 1 15oz can diced tomatoes
• 1 lb bag of frozen hashbrown, shredded
• 1 cup shredded cheese

Preparation

Step 1

1. Preheat oven to 400 F
2. Heat olive oil over medium heat. Add onion, chili powder, and cumin. Cook until the onion is soft.
3. Add ground beef and brown. Add tomato paste, salt, and pepper. Cook for 5 min.
4. Add beans and tomatoes with juice; bring to a boil. Lower heat, cover, and let simmer for 20 min.
5. Transfer to an 8 x 11 pan.
6. Combine potatoes and cheese in a bowl. Scatter over chili.
7. Place baking dish on baking sheet in oven. Cook about 35 min.