Chili Hash Brown Casserole
This is an easy one. I won’t even make you chop an onion. My kids, husband, and I all like this, which is a rare miracle. It makes a lot and you’ll have leftovers. One of my favorite easy dinner recipes.
Chili Hash Brown Casserole
Equipment
- 1 casserole dish (9 x 13 or slightly smaller)
- large saucepan
- Wooden spoon or spatula (for stirring)
- Measuring spoons
- Colander (for rinsing the beans)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound ground beef
- 1 (15 ounce ) can diced tomatoes
- 1 (15 ounce) can red kidney beans or black beans (rinsed)
- 1 pound frozen shredded hashbrowns
- 1 cup shredded cheddar cheese
Instructions
- Prep the oven. Preheat your oven to 400°F (200°C) with a rack positioned in the center.
- Make the chili. In a large saucepan, heat the olive oil over medium-low heat. Then, add the diced onion, chili powder, garlic powder, ground cumin, salt, and pepper. Cook for about 5 minutes until the onion is soft and fragrant. Next, add the ground beef, breaking it up as it cooks until browned (about 8-10 minutes). If there is a lot of extra grease, drain some off. Once the beef browns, stir in the diced tomatoes and rinsed beans. Simmer uncovered for 15 minutes until the chili thickens. The consistency should be hearty and stew-like, not watery.
- Assemble the casserole. Pour the chili mixture evenly into the casserole dish. Then, sprinkle the frozen shredded hash browns on top of the chili in an even layer. Season the potatoes lightly with a pinch of salt. Finally, top the potatoes with the shredded cheddar cheese.
- Bake the casserole. Place the casserole in the oven and bake for 30-40 minutes until the chili is bubbling and the cheese is melted. For a golden, crispy top, broil on low for 3-5 minutes. Keep a close eye to prevent burning.
- Serve. Let the casserole rest for 5 minutes after removing it from the oven. Scoop and serve immediately. Enjoy!
Notes
Nutrition
With a hearty chili layer, crunchy hash browns, and melted cheddar cheese on top, it quickly becomes a meal everyone loves, perfect for a laid-back dinner. The best part? You can make it with ingredients you probably already have.
If you’re in the mood for something a bit lighter but equally satisfying, this White Chicken Chili recipe is another cozy option, perfect for cooler nights.
I hope it becomes a favorite for you, too.
Key Ingredients and Tools
Frozen shredded hash browns: These save time and easily give you a nice, crispy top layer.
Ground beef: Either regular or 90% is good for this dish. You could use ground turkey or chicken.
Canned beans: Kidney or pinto beans work best, black beans are okay too.
Shredded cheddar cheese: It works best freshly grated. You can also switch it up with Monterey Jack, Colby, or pepper jack cheese.
A 9 x 13 casserole dish
Sagoskat Casserole Dish Baking Dish Ceramic Baking Pan Nonstick Baking Dish Blue Lassagne Pan 9×13 Baking Dishes for oven Casserole Dishes for KitchenAll-Clad Stainless Steel Saucepan Cookware, 3-Quart, SilverMeat Chopper, Hamburger Chopper, Potato Masher-Professional Multifunctional Heat Resistant Nylon Ground Beef Smasher Kitchen Tools And Gadgets, Safe For Non-Stick Cookware
KitchenAid Gingham Casserole Mitt Single Pack, Milkshake Tan, 35CHEFBEE 3PCS Silicone Trivet Mat – Trivets for Hot Dishes, Table, Countertop, Non-Slip Heat Resistant Modern Kitchen Trivets, Teapot Trivet – Flexible Black Trivet SetFolkulture Wooden Spoons for Cooking Set for Kitchen, Non Stick Cookware Tools or Utensils Includes Wooden Spoon, Spatula, Fork, Slotted Turner, Corner Spoon, Set of 5, 12 Inch, Acacia Wood, White
This is an easy, no-nonsense dinner, especially on those hectic weekday nights. I love how simple it is to throw together, using ingredients I usually have on hand.
It also reheats wonderfully, which is perfect for enjoying leftovers. Enjoy!
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.
I made this for dinner tonight. We loved it! We are looking forward to having the leftovers for lunch tomorrow. My husband suggested possibly topping it with lettuce, tomato, avocado and sour cream, but I liked it just plain.
I’m looking forward to trying some of your other recipes!
Made it for supper tonight and loved it! Thank you for the recipe.
yay! it reheats great too :
I’m going to try this recipe tonight and would love a clarification. In your recipe directions, you say, ” Add the tomato paste and stir until it is absorbed.” But, unless I missed it (very possible – I’m very old) tomato paste is not listed anywhere else as an ingredient. May I ask if I should add the paste, and if so, how much? Thank you, Katie, for this delicious sounding recipe!
Please forgive me! I just discovered that you’ve already kindly answered this question. Thank you!
I’m going to make this tomorrow. The ingredients list doesn’t show tomato paste, but the directions do. I assume a 6-oz can will work. Also, if the paste is added, is any water needed to thin?
hey ginny. Yes! i’m sorry i no longer use the paste (just because I find the small amount annoying), i should take that out. if you use it (it does add flavor), you’ll need to thin it with water.