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Cheesy Hash Brown Chili with Corn

Sources: (Modified Rachael Ray Recipe)
Servings: 6     Est Cost: $9.51
Prep (min): 15 Cook (min): 65 Total (min): 80
Tags: Casserole, Freezer-Friendly, Gluten-Free
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2 tsp extra virgin olive oil (EVOO)
1 onion, chopped
2 T chili powder
2 tsp ground cumin
1/4 c. tomato paste
1 pound ground turkey or beef
Salt and pepper
1 15 oz can red kidney beans, drained and rinsed
1 15 oz can diced tomatoes
2/3 of a 30 oz bag frozen shredded hash brown potatoes
1 - 2 c. shredded cheddar cheese
1 pkg frozen corn or corn on the cobb
Preheat oven to 400. Position a rack in the upper third of the oven (If you have 4 levels, go for the top). In a large saucepan, heat EVOO over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, for 5 minutes. Season (well) with salt and pepper. Add the onion, chili powder and cumin, and cook, stirring, until the onion is soft, about 5 minutes. Add the beans and tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to a 9 X 13 pan. In a large bowl, combine the hash browns and cheese. Scatter the potato mixture over the chili. Bake about 35 minutes or until the hash browns are a little crispy. Prepare corn according to package directions

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