Go Back Email Link
–+ servings
close up view of casserole being served
Print Recipe
5 from 2 votes

Chili Hash Brown Casserole

Easy on the budget and loved by the whole family, this casserole recipe is cheesy, delicious, and simple to make.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Southern
Keyword: chil hashbrown casserole, easy chili casserole
Servings: 8 servings
Calories: 292kcal
Author: Katie

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.
    process of chili cooking down in saucepan.
  • 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.
    casserole dish showing layers of chili, shredded potato, and 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.
    scoop of finished chili hashbrown casserole
  • Serve.  Let the casserole rest for 5 minutes after removing it from the oven. Scoop and serve immediately. Enjoy!

Notes

For a potato topping that’s crispy and a bit brown, turn on the broil feature for 3-5 minutes at the end.  Just watch it so it doesn’t burn.
You can make this in individual ramekins and bake for about 20 minutes.

Nutrition

Calories: 292kcal | Carbohydrates: 13g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 452mg | Potassium: 383mg | Fiber: 2g | Sugar: 1g | Vitamin A: 443IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 2mg