Chili Cheese Potato Casserole Food

CHILE CHEESE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
• Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
• Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.

CHILI CHEESE STUFFED SWEET POTATO

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.

CHEESY CHILE CASSEROLE

Steps:

• In a large bowl, combine cheeses. In a greased 2-quart baking dish, layer cheese and chiles. Whisk the eggs, flour and milk; pour over cheese mixture. , Bake at 350° for 30 minutes. Top with half of the tomato sauce or salsa; bake 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Serve with remaining sauce.

CREAMY CHEESY CHILI POTATO CASSEROLE

Steps:

• Layer sliced potatoes, chili, cubed cream cheese, cream of mushroom soup, and cheddar cheese in a greased casserole dish.
• Repeat layers (like lasagna).
• Bake covered in a 350 degree oven for 1 1/2 hours.
• Top with additional cheddar cheese and bake uncovered for 10 minutes.
• Allow casserole to set for 20 minutes and serve.

CHILI CHEESY POTATO CASSEROLE #SP5

Steps:

• Heat oven to 350 degrees, Bake time: 25-30 minutes.
• Use rectangular cake pan (9x13) approximately.
• Spray pan with cooking spray.
• Layer diced potatoes evenly across bottom.
• Layer Chili sauce (with beans or without) on top of potato dices.
• Layer 4 cups of shredded sharp cheddar cheese (your choice) on top of Chili sauce.
• Cover with foil and bake for 25 minutes. Uncover and bake 5 more minutes.
• Remove from oven and cut in large squares. Serve with a spoonful of sour cream on top. (Tortilla chips on the side? would be nice too).

CREAMY, CHEESY POTATO CASSEROLE

Steps:

• Preheat oven to 350.
• Butter 2.5 quart casserole dish and set aside.
• Bring 6 quarts of water to boil.
• Peel the potatoes, rinse them, then slip them into the boiling water. Cook them until they are easily pierced with a fork (around 15 minutes). Drain, return to pot and immediately mash with hand-masher or beater.
• While potatoes are cooking, melt 1/4 cup butter in a saucepan over medium heat. Once melted, stir in the can of soup. Remove the pan from heat.
• Blend into soup mixture: sour cream, onion (reserve a few for garnish) and the shredded cheddar.
• Stir this soup mixture into the mashed potatoes.
• Pour it all into buttered 2.5 quart casserole.
• Mix cornflakes with melted 2 T. butter. Sprinkle on top of potatoes.
• Bake 45 minutes at 350.
• Sprinkle with reserved chopped green onions before serving.

CHILI & POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Combine beef, yello onion, egg, bread crumbs, chili powder and salt in large bowl, mix thoroughly. Pour beef mixture into medium baking dish, pressing firmly onto bottom of dish. Bake 20 minutes. Pour off any juices.
• Mix potatoes and green onions in medium bowl. Spread potato mixture over beef mixture, sprinkle top with cheese. Broil 3 to 4 inches from heat source 3 to 5 minutes or until top is lightly browned.

CHILI CHEESE POTATO CASSEROLE

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.