Cheesy Chili Hash Brown Bake

Easy side: Cook 1 (10-oz.) package frozen broccoli spears in butter sauce according to package directions. Sprinkle with 1/2 tsp. lemon pepper.

Hands-on: 12 minutes
Yield: Makes 8 servings

Ingredients

• 1 1/2 pounds lean ground beef or turkey
• 1 (15.5-oz.) can original sloppy joe sauce
• 1 (15-oz.) can chili with beans
• 1/2 (30-oz.) package frozen country-style shredded hash browns (about 4 cups)
• 2 cups (8 oz.) shredded Cheddar cheese

Preparation

1. Preheat oven to 425°. Brown ground beef in a large skillet over medium-high heat, stirring often, 7 to 10 minutes or until meat crumbles and is no longer pink. Stir in sloppy joe sauce and chili.

2. Spoon chili mixture into 8 lightly greased 10-oz. ramekins. Top with frozen hash browns.

3. Bake, covered, at 425° for 30 minutes; uncover and bake 10 more minutes or until browned and crisp. Sprinkle with cheese, and bake 5 more minutes or until cheese is melted.

Note: We tested with Manwich Original Sloppy Joe Sauce and Hormel Chili with Beans. Chili mixture can be baked in a lightly greased 13- x 9-inch baking dish as directed.

Southern Living, FEBRUARY 2011 p. 118

Chili-Cheeseburger Mac and Cheese

Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 4 to 6 servings

Ingredients

• 1 (12-oz.) box shells and cheese
• 1 pound ground beef
• 1 (16-oz.) can BUSH'S Chili Beans - Mild/ or Kidney Beans (rinsed)
• 1 (14.5-oz.) can diced tomatoes
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Preparation

1. Prepare shells and cheese according to package directions.

2. Meanwhile, cook beef in a 12-inch (2 1/2-inch-deep) nonstick skillet or Dutch oven over medium-high heat, stirring often, 8 minutes or until meat crumbles and is no longer pink; drain and rinse under hot running water. Return beef to skillet. Stir in beans and next 4 ingredients.

3. Cook over medium-high heat 7 to 9 minutes or until two-thirds of liquid has evaporated. Stir prepared pasta into beef mixture. Serve immediately.

Southern Living Food for Today, FEBRUARY 2009

Slow Cooker Turkey Chili

Total time: 6 hours, 20 min.

Ingredients

• 1 1/4 pounds lean ground turkey
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 (1.25-oz.) envelope chili seasoning mix
• 1 (12-oz.) can beer
• 1 1/2 cups frozen corn kernels
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (8-oz.) can tomato sauce
• 3/4 teaspoon salt
• Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños

Preparation

1. Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.

Chili Mac

INGREDIENTS:

1 lb. ground beef

1 small onion, chopped

1 large green pepper, chopped

28 oz diced tomatoes (or crushed)

27 oz can kidney beans, drained and rinsed

1/2 cup water

4 Tablespoons chili powder

1 tsp salt

2 Cups uncooked elbow macaroni

1/2 cup shredded colby jack cheese

DIRECTIONS:

1. Combine beef, onion, and green pepper in large skillet. Cook at medium temperature until meat is browned. Drain fat.
2. Add tomatoes, water, chili powder, salt. Turn up the heat to boil.
3. Add macaroni and beans. Cover pan and simmer at medium-low heat for 10 to 15 minutes; stir often.
4. Test macaroni for doneness. It should be a little softer than al dente.