entrees

Beef and Chili Potato Casserole

Comfort food fit for a (very hungry) king! This casserole is great for a crowd and makes delicious leftovers, if there are any.
20 min
PREP TIME
45 min
COOK TIME
380
CALORIES
9
INGREDIENTS

INGREDIENTS 6 SERVINGS

  • 1 pound (500 gram) lean ground beef
  • 1 can (540 milliliters) can no salt added white kidney beans, drained and rinsed
  • 1 cup (250 milliliter) no salt added tomato sauce
  • 1 cup (250 milliliter) water
  • 1 cup (250 milliliter) beef stock
  • 2 packages (35 grams) 25 less salt and gluten free chili seasoning mix (club house)
  • 1/2 cup (125 milliliter) each grated cheddar and mozzarella cheese
  • 1 cup (250 milliliter) thinly sliced onions
  • 2 cups (500 milliliter) potatoes, sliced very thin

Preparation

  • 1 In a large nonstick skillet on medium-high heat, brown ground beef and drain fat.
  • 2 Stir in beans, tomato sauce, water, stock and all seasoning mix. Bring to boil, reduce heat and simmer 8 minutes, stirring occasionally. Set aside.
  • 3 In a 9 x 13-in (23 x 33 cm/3 L) casserole dish, spoon 1/5 each of chili mixture and cheese evenly and then ¼ each of onions and potato slices. Repeat until all ingredients are used, making sure to reserve some cheese to sprinkle on top.
  • 4 Cover and bake in 375°F (190°C) oven for 40 minutes. Uncover and bake additional 10 minutes until cheese is bubbling.

NUTRITION INFORMATION

(per Serving)

RELATED RECIPES

REVIEWS