CHILI CHEESE POTATO CASSEROLE
An ode to one of the ultimate guilty pleasures, chili cheese fries. From the cooking blog Cooking During Stolen Moments.
Provided by Pinay0618
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Place diced potatoes in a large pot 3/4 full with water. Bring to a boil and simmer for 10-15 minutes, until fork tender. Drain and pour into a 13×9 casserole dish.
- In a large skillet, brown ground beef and onion. Drain. Add tomato sauce and crushed or diced tomatoes. Stir in chili powder, cumin, garlic powder, salt and cayenne pepper. Simmer for 15 minutes.
- While the chili simmers, melt 2 T. butter in a small saucepan. Whisk in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened, stirring frequently. Remove from heat and stir in 1 1/2 cup cheese. Stir until cheese is completely melted. Season to taste with salt and pepper.
- Pour cheese sauce over the potatoes in the casserole dish.
- Top with the chili.
- Sprinkle the remaining 1/2 cup shredded cheese over the chili. Bake at 350F for 20-25 minutes, until bubbly and cheese is melted.
Nutrition Facts : Calories 395.5, Fat 20.4, SaturatedFat 10.5, Cholesterol 70, Sodium 923.5, Carbohydrate 33.1, Fiber 4.4, Sugar 4.6, Protein 21.2
CHILI-CHEESE MASHED POTATOES
In Corpus Christi, Texas, Peter Halferty jazzes up instant mashed potatoes with garlic, green chilies and cheese to create this speedy side dish. "It's really tasty and really quick," he assures.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the water, milk and salt to a boil. Add the butter, garlic, potato flakes and chilies; stir until thickened. Sprinkle with cheese.
Nutrition Facts :
CHILI CHEESE BAKED POTATO
This flavorful stuffed baked potato is an example of how kitchen staples can elevate a simple dish.
Provided by Joanie Zisk
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Rub potato with butter and place on an ungreased baking sheet.
- Bake potato 40 minutes until tender. Remove from oven and set aside on a medium plate.
- In an 8" skillet over medium-high heat, heat oil 30 seconds. Add onion and cook until softened, about 3 minutes. Add garlic and cook another 30 seconds.
- Add chili powder and salt to skillet. Cook, stirring frequently, 1 minute. Add beans and tomatoes and continue cooking and stirring until heated through, about 2 minutes. Remove from heat.
- Cut slit in top of potato; squeeze sides to open. Spoon bean mixture into slit of potato. Sprinkle with cheese and sour cream and enjoy.
Nutrition Facts : Calories 380 kcal, Fat 15 g, Protein 10 g, Sodium 486 mg, Fiber 10 g, Carbohydrate 53 g, Sugar 8 g, ServingSize 1 serving
DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES
Provided by Food Network Kitchen
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- To make the potatoes: Preheat the oven to 425 degrees F.
- Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
- Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
- Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.
CHILI CHEESE POTATOES
Ready, Set, Cook! Special Edition Contest Entry. A VERY versatile dish: This is a great recipe that incorporates the chili, cheese and the potatoes all in one dish. Everyone loves chili/cheese poured over french fries, tater tots, baked potatoes, etc. A twisted variation of chili. This is a huge hit with my kids, they really enjoy it served over eggs. I'm also asked to bring this as a dip with tortilla chips at parties, a big favorite.
Provided by kchambers
Categories Potato
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Brown sausage and ground chuck in skillet.
- Drain well.
- Place meat and all other ingredients into crockpot and cook until cheese is melted and bubbly.
- Stir occasionally.
- SUPER EASY!
Nutrition Facts : Calories 666.5, Fat 48.2, SaturatedFat 20.9, Cholesterol 186.1, Sodium 2191, Carbohydrate 15.5, Fiber 1.2, Sugar 7.5, Protein 42.1
CHILI CHEESE STUFFED SWEET POTATO
Stuff sweet potatoes with an easy-to-make beef chili and top with sour cream, Cheddar and scallions.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Poke each sweet potato a few times and microwave until fork-tender, about 10 minutes, rotating halfway through. Set aside and keep warm.
- Meanwhile, put the carrots, garlic, tomato and onion in a food processor; add the vinegar, cumin, oregano, cayenne, 1 teaspoon salt and a few grinds of black pepper and pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
- Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among 4 plates and generously fill each half with the beef-potato mixture. Top each with sour cream, Cheddar and scallions.
SUPER LOADED CHILI POTATO SKINS
Potato skins are baked until crisp, then filled with chili and cheese and topped with sour cream and chopped green onions.
Provided by HORMEL CHILI(R)
Categories Trusted Brands: Recipes and Tips HORMEL Chili
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F. Scrub potatoes and dry well. Pierce several times with tip of knife; arrange on large baking sheet. Bake 45 minutes or until tender. Cool.
- Slice each potato in half; scoop out flesh (reserve for mashing or potato pancakes), leaving 1/4-inch shell. Brush inside and outside of each potato half with oil; season with salt and pepper.
- Arrange potato halves on baking sheet. Bake 10 minutes, until crisp and golden brown, turning once.
- Spoon chili into potato shells; top with cheese. Bake 3 to 5 minutes or until cheese is melted. Top with sour cream and green onions.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 20.4 g, Cholesterol 25 mg, Fat 9.9 g, Fiber 2.1 g, Protein 8.4 g, SaturatedFat 5.2 g, Sodium 288.2 mg, Sugar 1.3 g
BAKED POTATOES WITH CHILI
To devise this recipe, I just experimented with ingredients I had on hand-and was delighted with the results! It can easily be doubled to serve more people. And except for the wonderful taste, the best part is that it's a "meal in a spud"...you don't even need a side dish!-Nadine Behrend, Everett, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Bake potatoes in a microwave or conventional oven. In a skillet, brown ground beef; drain. Add onion and zucchini; saute until onion is transparent. Heat chili in a saucepan; stir in ground beef and vegetables. Slice baked potatoes open; add a pat of butter if desired. Spoon chili into each potato and top with cheese, sour cream and salsa.
Nutrition Facts : Calories 595 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 732mg sodium, Carbohydrate 84g carbohydrate (9g sugars, Fiber 10g fiber), Protein 31g protein.
CHILI-TOPPED BAKED POTATOES
Try a tasty twist on the usual salt, pepper and butter toppings with our Chili-Topped Baked Potatoes recipe. Made with premade chili, Chili-Topped Baked Potatoes are full of flavor and require only minimal effort. What an easy way to change things up!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put potatoes on microwaveable plate. Prick in several places with fork.
- Microwave on HIGH 8 to 10 min. or until tender. Heat chili.
- Cut potatoes; top with chili, cheese and sour cream.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 610 mg, Carbohydrate 40 g, Fiber 7 g, Sugar 3 g, Protein 13 g
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