Saturday, April 18, 2009

Potato Chili Casserole

Another recipe using leftovers - chili this time. Be sure to use your favorite chili for this because the chili really is the star. And I hope that with all of my recipes you add or subtract whatever you like, they're all easily customizable. This one was fairly simple but I was really pleased with how it turned out.


2 teaspoons olive oil
1/2 cup chopped yellow onion
2 cloves garlic, minced
2 medium sized yellow potatoes
ground cumin, to taste
black pepper, to taste
1 & 1/2 cups thick beef chili
1/4 c. shredded mexican cheese blend (reduced fat)


Serves 4.*

Preheat the oven to 375.

Heat the olive oil in a med-sized pan over medium heat. Add the onions and garlic and saute until tender.

Peel and slice the potatoes into very thin slices (using a mandolin slicer or by hand).

Arrange the casserole in a 9 x 13 in. pan coated with cooking spray as follows:

1. 1/2 of the sauteed garlic and onions
2. 1/3 of the sliced potatoes
3. Cumin and black pepper to taste
4. 1/3 of the shredded cheese
5. 1/2 of the chili

Then repeat again and top with your remaining 1/3 potatoes and cheese and more cumin and black pepper.

Cover with foil and bake at 400 for 20 minutes or till potatoes are tender. Then remove foil and bake for 10 minutes more.

*I say this serves 4 because while it is made in a large pan, the layers are very thin. Feel free to increase the layers by using more of everything. I just like to keep things low calorie.

Calories per serving: About 275.

1 comment:

  1. mmm, that's a must have. You know how everything tastes better when "mom" makes it? You have that affect on me.