POTATO-TOPPED CHILI LOAF
Here's a meat loaf that constitutes a whole meal. The beef, potatoes, corn and beans will satisfy the heartiest of appetites.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375° for 25 minutes or until a thermometer reaches 160°; drain. , Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through.
Nutrition Facts : Calories 547 calories, Fat 25g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 1150mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 8g fiber), Protein 37g protein.
CHILI WITH POTATOES
Yes, you should put potatoes in chili! Try this chili with potatoes recipe for a chili that's thick, hearty, flavorful, and very easy to make.
Provided by Katie Moseman
Categories Main Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Add the beans, tomatoes, chili powder, sugar, pepper, oregano, and cooked ground beef to a large pot. Stir, then bring to a gentle boil over medium heat.
- Dice the potato (you can peel it first if you want to, but it's perfectly fine to leave the skin on). Remove the stem and seeds from the bell pepper, then slice into thin slices. Add the diced potato and sliced bell pepper to the pot.
- Stir, cover, and reduce heat to low. Simmer for 20 minutes, then remove the lid, stir, and simmer for 10 minutes more. The chili is done when the potatoes are soft and the bell pepper slices are tender. Let cool slightly before serving.
Nutrition Facts : Calories 219 kcal, Carbohydrate 33 g, Protein 17 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 522 mg, Fiber 9 g, Sugar 6 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.
POTATO-TOPPED CHILI LOAF
Here's a meat loaf that constitutes a whole meal. The beef, potatoes, corn and beans will satisfy the heartiest of appetites.
Provided by Allrecipes Member
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375 degrees F for 25 minutes or until no longer pink; drain.
- Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through.
Nutrition Facts : Calories 662.5 calories, Carbohydrate 45.6 g, Cholesterol 150 mg, Fat 39.2 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 17 g, Sodium 1083.7 mg, Sugar 3.2 g
CHILI MEATLOAF & POTATO CASSEROLE
Make and share this Chili Meatloaf & Potato Casserole recipe from Food.com.
Provided by Dancer
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees.
- In large bowl, combine meatloaf ingredients, mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan.
- Bake 20 to 25 minutes or until center is no longer pink.
- Carefully pour off drippings.
- Meanwhile in medium bowl, combine all topping ingredients except cheese.
- Spread over meatloaf to edges of pan; sprinkle with cheese.
- Broil 3 to 4 inches from heat for 3 to 5 minutes or until top is lightly browned.
- Cut into 6 rectangular servings.
POTATO-TOPPED CHILI LOAF
Here's a meat loaf that constitutes a whole meal. The beef, potatoes, corn and beans will satisfy the heartiest of appetites.
Provided by Allrecipes Member
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375 degrees F for 25 minutes or until no longer pink; drain.
- Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through.
Nutrition Facts : Calories 662.5 calories, Carbohydrate 45.6 g, Cholesterol 150 mg, Fat 39.2 g, Fiber 8.2 g, Protein 32.9 g, SaturatedFat 17 g, Sodium 1083.7 mg, Sugar 3.2 g
SCALLOPED POTATO LOAF RECIPE BY TASTY
Here's what you need: olive oil, large white onion, lean ground beef, pepper, salt, garlic powder, paprika, diced tomato, fresh spinach, russet potatoes, mozzarella cheese, fresh parsley
Provided by Julie Klink
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook until golden, about 5 minutes.
- Add the ground beef and break apart, then cook for 3 minutes until the meat is no longer pink. Add the pepper, salt, garlic powder, paprika, and tomatoes. Mix thoroughly.
- Add the spinach and cook until just wilted, about 2 minutes. Remove the pan from the heat, cover, and set aside until ready to use.
- Preheat the oven to 350˚F (180˚C).
- Peel the potatoes and cut into ⅛-inch (3 mm) thick slices.
- In a 9x5-inch (23x13-cm) loaf pan, arrange overlapping potato slices on the bottom of the pan so the entire bottom is covered. Line the perimeter of the pan with overlapping potato slices.
- Place 2 slices of mozzarella over the bottom layer of potatoes. Cut 5 slices of mozzarella in half. Place 2 half slices of cheese against the potatoes on both of the longer sides of the pan and one half on both of the shorter sides. Place one half in each of the corners of the pan.
- Spread ⅓ of the beef mixture on top of the cheese. Arrange another layer of overlapping potato slices over the beef mixture. Place 2 more slices of cheese on top of the potatoes.
- Spread another third of the beef mixture over the cheese, then add another layer of potatoes. Place 2 more slices of cheese on top of the potatoes. Spread the rest of the beef mixture on top of the cheese.
- Tuck potato slices around the sides of the pan until all of the gaps are filled. Place the last 2 slices of cheese on top of the beef mixture. Cover the cheese with overlapping potato slices.
- Bake for 90 minutes, until the top is golden brown and crisp. Let cool a bit.
- Place a cutting board over the loaf pan and invert the loaf.
- Slice and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 573 calories, Carbohydrate 47 grams, Fat 26 grams, Fiber 4 grams, Protein 37 grams, Sugar 7 grams
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
CHILI MEATLOAF
Quick and easy to make yet SO packed with flavor! Serve with buttery mashed potatoes and crisp green beans.
Provided by MMers
Categories Meat
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, beat egg with a fork.
- Add bread crumbs, salt and pepper.
- Gently mix in ground beef.
- Set aside.
- In a large frying pan, heat oil on medium-high heat.
- Add onion; cook for 5 minutes or until softened.
- Add sweet pepper and chili powder.
- Cook for another 4 minutes.
- Let cool slightly and then add to beef mixture.
- Add kidney beans and salsa.
- Pack into an 8 by 4 inch loaf pan.
- Bake in preheated 350F (180C) degree oven for 60-75 minutes.
- Drain off fat.
- Sprinkle cheddar cheese on top of meatloaf and return to oven for 5-7 minutes or until cheese is bubbly.
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