Chili Cheese Smash Fry Casserole

• 2 pounds russet potatoes, cut into 1/4-inch slices
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15-ounce) can chili beans
• 1 pound ground beef
• 1 (15-ounce) can diced tomatoes
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• Optional: sour cream and jalapeños for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss potato slices with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet.
3. 3 Bake for 20 minutes, then smash slices with a spatula and bake for another 10 minutes.
4. 4 Meanwhile, brown ground beef in a skillet. Drain excess fat.
5. 5 Add beans, tomatoes, chili powder, and cumin to the skillet. Simmer for 10 minutes.
6. 6 Spread chili over smashed fries.
7. 7 Top with cheese and return to the oven until cheese is melted and bubbly, about 5 minutes.
8. 8 Garnish with green onions and serve with optional sour cream and jalapeños.

Equipment

• Baking sheet
• Oven
• Skillet

Variations

• Add a layer of diced onions between the fries and chili for extra sweetness.
• Substitute ground turkey for a leaner protein option.

Substitutions

• Use kidney beans instead of chili beans.
• Substitute Monterey Jack cheese for cheddar.

Pairings

• Cornbread
• Pickled jalapeños
• Coleslaw

Nutrition

Tips

• For extra crispiness, double smash the fries halfway through baking.
• Customize your chili with favorite veggies or spices for added flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with warm cornbread for a hearty meal.

FAQ