Dinners Under $10 – Cheesy Hash Brown Chili

Time for our third Rachael Ray under $10 dinner recipe! Yesterday’s recipe was Chipotle Pork Quesadillas! Today’s recipe is Cheesy Hash Brown Chili! I will post the final recipe tomorrow 🙂

• 2 tablespoons extra-virgin olive oil
• 1 onion chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• ¼ cup tomato paste
• 1 pound ground beef
• Salt and pepper
• One 15-ounce can diced tomatoes
• One 1-pound bag frozen shredded hash brown potatoes
• 1 can beans
• 1 cup shredded cheddar cheese
  

1. 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 backing dish.
2. Position a rack in the upper third of the oven and preheat to 400°. 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 potatoes are cooked through and the chili is bubbling, about 35 minutes.