This one-dish dinner is one of Reese Witherspoon's favorite family recipes. The filling cooks on the stove top then gets topped with a cheesy corn bread batter before going in the oven.
Delicious casserole made with chili, refrigerator biscuits and cheddar cheese! Simple to make, so good.
I'm sitting here on my couch trying to type up this post and my feet are freezing, but it would be too much work to actually get up and get a pair of socks. Do you ever do that? Like at night, when you are trying to sleep and you are not able to, because you are so cold. Rather than get up and get another blanket, you just lay there and freeze? I have been like that all week. Our weather is kind of all over the place right now. Some nights it's extra cold and then other nights I get way too warm with an extra blanket. You never know. Good thing, I have this super comforting dinner to warm me right up. No matter what, when I make chili, I ALWAYS have leftover. I personally love eating leftover chili, but my family doesn't always feel the same way. They want something different. Enter this amazing super cheesy and delicious baked potato chili casserole. This uses up that leftover chili, yet it's different than just having a bowl of chili. We love it. AND, it's super easy to make. Let me show you how to make it. . . Dice potatoes and place in a greased 9x13-inch casserole dish. I have used russets and red potatoes and both are great, but I sure love not having to peel red potatoes. Top potatoes with leftover chili. Cover pan with aluminum foil and bake for around 1 hour 30 minutes or until potatoes are tender. Remove from oven, remove foil, and stir potatoes and chili together. Top with shredded Cheddar cheese and return to the oven, uncovered, for another few minutes until the cheese is nice and melted and bubbly. Then, serve with chopped green onions and sour cream. SO DANG GOOD!! Chili Cheese Baked Potato Casserole From: Jenn@eatcakefordinner (Printable Recipe) 5-6 medium red potatoes, washed and diced 3 1/2 - 4 c. leftover chili (I have used this recipe and this recipe) 1 1/2 c. shredded Cheddar Cheese sliced green onions, for garnish sour cream, for serving Preheat oven to 375 degrees. Wash and dry red potatoes. Dice and place into a greased 9x13-inch casserole dish. Top potatoes with leftover chili. Cover with foil and bake for around 1 hour 30 minutes or until potatoes are tender. Remove from oven and stir together the potatoes and chili. Top with shredded cheese and bake, uncovered, for a few more minutes until the cheese is melted and bubbly. Remove from oven and top with chopped green onions. Serve with dollops of sour cream.
Melty Chili Bake Casserole
Indulge, in an adventure, with our Chili Relleno Casserole, where the comforting goodness of TexMex cuisine meets effortless sophistication. This delightful dish layers whole green chilies, tender ground beef and a layer of gooey cheese all embraced by the comfort of corn tortillas. The real magic happens with an egg-based topping that adds a rich dimension. With every bite revealing a medley of chilies, creamy beans and the perfect blend of spices you'll feel like you've been transported to a place where flavor reigns supreme. Immerse yourself in the symphony of flavors found in this time-saving twist on a recipe—a true family favorite worth savoring.
With only 4 ingredients, this Chili Cheese Dog Casserole could not be any easier! It’s one of those yummy, stick-to-your-ribs casseroles that the whole family will love. (It’s Hubby-app…
An easy way to enjoy the flavors of chile rellenos!
