Description
A cozy and cheesy casserole that combines the best elements of nachos and loaded baked potatoes, perfect for movie nights or impressing friends effortlessly.
Ingredients
- 2 pounds russet or Yukon gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ounce chili seasoning
- 15 ounces chili beans or kidney beans, drained
- 14.5 ounces diced tomatoes with green chiles
- 1/2 cup beef broth or water
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack or pepper jack cheese
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Instructions
- 1. Preheat your oven to 400°F. Dice the potatoes into bite-sized pieces. Toss the diced potatoes with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated.
- 2. Spread the seasoned potatoes in a greased 9×13 inch baking dish. Roast for 20 minutes or until the potatoes are tender and lightly golden.
- 3. While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook until the beef is browned, about 7 to 8 minutes. Drain any excess fat.
- 4. Stir in the minced garlic and cook for 1 minute more. Then add the chili seasoning, drained beans, diced tomatoes with chiles, and beef broth or water. Simmer for 5 to 7 minutes. Season with salt and pepper to taste.
- 5. Once the potatoes are roasted, reduce oven temperature to 375°F. Pour the chili mixture evenly over the roasted potatoes. Top with cheddar and Monterey Jack cheese.
- 6. Bake uncovered for 15 to 20 minutes until the cheese is melted and bubbly. Broil for an extra golden finish if desired.
- 7. Let cool for 5 minutes before serving. Garnish with sour cream, sliced green onions, and jalapeños if desired.