Cheesy Hash Brown Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 312.7
  • Total Fat: 14.8 g
  • Cholesterol: 48.8 mg
  • Sodium: 578.8 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 6.6 g
  • Protein: 19.3 g

View full nutritional breakdown of Cheesy Hash Brown Chili calories by ingredient
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Submitted by:


Rachael Ray Show
Rachael Ray Show

Number of Servings: 8


    2 teaspoonsExtra Virgin Olive Oil
    1 onion, chopped
    2 tablespoons chili powder
    2 teaspoons ground cumin
    1/4 cup tomato paste
    1 pound ground beef
    Salt and pepper
    1 15-ounce can red kidney beans, drained and rinsed
    1 15-ounce can diced tomatoes
    1 1-pound bag frozen shredded hash brown potatoes
    1/2 cup shredded cheddar cheese 2%
    1/2 cup shredded cheddar cheese fat free


Preheat oven to 400F. Position a rack in the upper third of the oven.

In a large saucepan, heat the olive oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes.

Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper.

Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-by-11-inch baking dish.

In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user WILDONESMOM.

TAGS:  Beef/Pork |

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Member Ratings For This Recipe

  • Fantastic! Fixed it in between making lunches for the next day, cleaning house, and feeding the furry children. Very easy, lots of flavor. Loved it - 4/13/11

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  • My sister sent me this recipe. I was so glad to find it in Spark Recipes. Just fixed it tonight, and my husband and I both loved it. I will make this again and again! Thanks to WILDONESMOM for making it available! - 5/14/10

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