April 21, 2010

Cheesy Hash Brown


2 tbsp. Olive Oil
1 Onion, chopped
2 tbsp. Chili Powder
Salt/Pepper, to taste
2 tbsp. Ground Cumin
1/4 cup Tomato Paste
1 lb. Ground Beef
15 oz. can Red Kidney Beans, rinsed
15 oz. can Tomatoes, diced
1 lb. bag Frozen Hash Browns, shredded
1 cup Cheddar Cheese, shredded

Preheat oven to 400 degrees.

In a large saucepan, heat olive oil over medium heat. Add onion, chili powder, and cumin. Cook, stirring until onion is soft. Stir in tomato paste. Add beef and cook, breaking up the meat for 5 min. Season with salt and pepper. Add beans and tomatoes. Bring to boil. Lower heat, partially cover and simmer, stirring occasionally for 20 min. Transfer to 8x11" baking dish. In large bowl, combine potatoes and cheese. Scatter mix over the chili. Place baking dish on cookie sheet and bake until potatoes are cooked through and chili is bubbling. About 35 min.

Makes 4 servings.