Chili Hash Brown Casserole
This is an easy one. Though you do have to dice 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.
Sometimes you just need a recipe you can throw together from what you already have. I hope your family loves this too.
Table of Contents
Ingredients and Tools You’ll Need
You can get all of the ingredients for this at a great price, making it a really affordable meal. I recommend rinsing the canned beans, but not everyone agrees with me here. Let your frozen hashbrowns thaw a bit before you add them in.
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You can easily make two and freeze one before baking. To double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- 1 casserole dish (9 x 13 or slightly smaller)
- large saucepan
- Wooden spoon or spatula (for stirring)
- 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 (regular or 90% is good)
- 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
How to Make Chili Hash Brown Casserole
Step One: Prep
Preheat your oven to 400°F and grab a big saucepan. Heat your olive oil over medium-low heat.
Step Two: Make The Chili
Toss in your diced onion with all the spices – chili powder, garlic powder, and cumin. Let it cook for about 5 minutes until everything smells good and the onion gets soft. Add your ground beef and break it up as it cooks – this takes about 8-10 minutes. If there’s a lot of grease, drain some off.
Stir in your diced tomatoes and beans (I recommend rinsing them first). Let this simmer without a lid for 15 minutes. You want it thick and not watery. So if it’s still too liquidy, give it a few more minutes.
Step Three: Assemble
Pour the chili into your 9×13 dish. Dump the frozen hash browns right on top and spread them out. Sprinkle with some salt and then cover it with cheese.
Step Four: Bake
Bake it for 30 to 40 minutes in the 400°F oven until it’s bubbling. If you want the top to be crispier, broil it for 3-5 minutes at the end, but watch it closely. Let it sit for 5 minutes before you serve it.
Storing Leftovers And Make-Ahead Tips
Once the casserole has cooled, store the leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions or heat in the oven at 350°F until warmed.
This freezes well before it’s baked! To freeze, assemble the casserole, but do not bake it yet. Cover it tightly with plastic wrap and a layer of aluminum foil to prevent freezer burn. Freeze for up to 3 months.
When you’re ready to cook it, thaw the casserole in the fridge overnight, then bake as directed.
This casserole is perfect for planning ahead. You can cook the chili the day before and keep it in the fridge. When it’s time to bake, assemble everything as usual.
What to Serve with Chili Hash Brown Casserole
This is filling on its own and doesn’t need much else. But here’s some things you might like. Just pick one.
- No-knead dinner rolls are made the night before, with hardly any hands-on time. Everyone loves Amish broccoli salad, and it adds something fresh and green to your table.
- A delicious pear cobbler is the perfect cozy dessert
More Dinner Recipes
- A bit lighter but just as good, this white chicken chili recipe is cozy and perfect for cooler nights.
- When you’ve got so much leftover ham after a holiday, make this ham steak casserole with potatoes.
- If you just want chili without any fuss, you’ll love Terlingua chili that’s ready in 30 minutes.
- Cheesy and made in your Crockpot. These cheesy Crockpot hash browns work for breakfast OR dinner!
Printable Recipe
Chili Hash Brown Casserole
Equipment
- 1 casserole dish (9 x 13 or slightly smaller)
- large saucepan
- Wooden spoon or spatula (for stirring)
- 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
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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
Love,
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.