Chili Cheese Potato Bake Casserole | Cheesy Comfort Food Casserole

This Chili Cheese Potato Bake is comfort food at its best! Think golden roasted potatoes layered with hearty homemade chili and bubbly melted cheese. It’s like chili cheese fries — but baked into a cheesy casserole everyone will love. This casserole will become a go-to recipe for fall and winter comfort cooking.

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Ingredients
For the Potatoes:
* 4 cups Yukon gold or russet potatoes, peeled & diced (½-inch cubes)
* 2 tbsp olive oil
* Salt & pepper, to taste
* 1 tsp smoked paprika
* 1 tsp garlic powder
* 2 tsp Tammy’s All-purpose chicken seasoning https://cookingwithtammy.shop/products/all-purpose-chicken-seasoning
For the Chili Layer:
* 1 lb ground beef (or ground turkey)
* 1/2 cup onion, diced
* 2 garlic cloves, minced
* 1/2 cup green bell pepper, diced
* 1 can (15 oz) diced tomatoes
* 1 can (15 oz) kidney beans or black beans, drained &
rinsed
* 1 can (8 oz) tomato sauce
* 2 tsp chili powder
* 1 tsp cumin
* 2 tsp smoked paprika
* 1/2 tsp cinnamon ground
* 1/2 tsp cayenne pepper (optional, for heat)
* Salt & pepper, to taste
* 1 tsp beef bouillon
Cheese Topping:
* 1 ½ cups shredded cheddar cheese
* 1 cup shredded Monterey Jack or pepper jack cheese
* Optional: jalapeño slices, green onions, or sour cream for garnish

Preheat oven to 400°F (200°C) and roast the potatoes for 20 minutes. Remove, top with chili and cheese.

Lower the oven to 375F and bake uncovered for 15-20 minutes, until cheese is melted and bubbly. For a golden finish broil for 1-2 minutes at the end.

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As we transition into fall, I think you’re going to like the next recipe. In fact, love the next recipe I’m going to show you because we’re going to be making a chili cheese potato casserole. Let’s get it. First thing we’re going to need, my loves, is we have our diced potatoes. Now, these are Yukon Gold potatoes. If you want to use like, let’s say, maybe rusted potatoes, you could definitely use rusted as well. We went ahead and we cubed the potatoes off camera. We’re going to start off with adding a drizzle of oil. Use any oil that you have on hand. Whether it be avocado, olive oil, that will work out perfectly fine. We’re also going to hit it with a dash of salt and ground black pepper. Mhm. Potatoes are bland. I don’t know what kind of potatoes you vibe, but the ones I vibe, they have no flavor. So, we’re going to give it a little extra flavor. Let’s also go in with some smoked paprika for a nice smoky element as well. I like my potatoes really, really smoky. Like when I sear these bad boys off and I add sausage to them, oh my goodness, when you add enough smoked paprika, it really brings out that flavor. It’s so good. We’re also going to add some garlic powder. This is granulated along with my allpurpose chicken seasoning. [Music] All righty, that’s about it. We’re going to take our spatula. We’re going to combine the seasons with the potatoes. Make sure the potatoes are perfectly coated. Preheat those ovens to 400° F. Get your I want to say 9 by13 will work perfectly fine. 9 by13 roasting dish or roasting casserole dish. I think it’s fair enough to say everything is perfectly coated. This looks great. We’re going to add it to our baking dish. And of course, we’re going to scrape out all of the seasonings. Take the back of the spatula or the side of the spatula. Spread the potatoes out into the casserole dish, of course. Make sure everything is flat and laying evenly cuz we want that even heat distribution to cook our potatoes. And that’s about it, my loves. Into the oven for about 20 minutes. Our potatoes have about 15 more minutes in the oven. So, in the meanwhile, let’s make a delicious heartwarming style chili. All right, we have for this particular recipe, I’m going to be using my cast iron skillet. It’s just something about the autumn in the fall that just makes me want to reach for my cast iron everything. I don’t know what it is. We’re going to go in with about 8020 of ground beef. And just in case you’re wondering, this is about a pound to a pound and a half. Going to break it down. And we’re going to cook our meat until it’s no longer pink. should take about 3 to 4 minutes cuz this skillet is really, really hot. I prefer the 80/20 because it’s a little softer in texture when it comes down to the browning process and the cooking process. Now, if you want to use a lean cut, of course, by all by all means, you could definitely use the leaner cut of meat. However, I find that when you use a Helina cut of ground beef, it’s a little bit um it’s not as h it’s not as moist, right? And it’s not as juicy. With a pan as big as this, the best route to take is the paper towel method. Method. Okay. Going to dab up as much oil as possible. All right. I am going to leave some of the oil in the pan, however, because I plan on cooking our veggies. All right, so this is perfect. Let’s add some onions to the mix. Let’s get these onions sauteed and cook down until they’re nice and translucent. Next on up is going to be our finely chopped garlic. Taste the garlic as well and allow that to become fragrant. We’re going to go in there. We’re going to incorporate both the ground beef along with the onions and garlic. And while we add it, let’s add some bell peppers. For this recipe, if you have green bell peppers on hand, you could definitely chop up the green bell peppers. However, as I always say, use what you have on hand. I had red, obviously, so that’s what we’re going to be using. Now, yes, the red bell peppers is a slight bit sweeter than the green bell peppers, but it’s going to work perfectly fine. Give that a good toss. And you still hear that sizzle, right? That’s because there’s still oil in the pan, which is perfect, which is going to allow our veggies to sauté beautifully. Let’s add our diced tomatoes. Put that on in along with our beans. These are red kidney beans. If you have black beans, you can rock out with those as well. I’ve made a chili recipe this week using black beans and it was delicious. Give it a good stir. Let’s add some salt, ground black pepper, along with our garlic powder. In this bottle, we have cumin. Of course, cumin is pungent, so we’re not going to add too much cumin. However, cumin uh gives chili that authentic flavor. We’re also going to add some ground chili. Not as much chili, my loves. Even though the name of the recipe is chili, don’t add too much chili unless you like that spicy heat factor. We’re also going to add some smoked paprika for for that smoky element, of course. Cooking with Tammy allpurpose chicken seasoning. Even though it says chicken, it has no chicken properties in here. It just works really good with all proteins, chicken included. To step things up a notch, and give this chili some warmth. We’re going to add some cinnamon. I know we don’t add cinnamon to most of our recipes. Not only is our cinnamon going to bring warmth to our chili, but it’s also going to cut the acidity when it comes to the tomatoes. Not to mention the aroma. Oo, it smells good. Smells really, really delicious. I like to use cinnamon, not just for our baked goods, but when cooking as well, whether it be making like parages, different things. You know what I’m saying? We just went ahead and added about 8 oz of tomato sauce. We’re going to lower the flame slightly and we’re going to allow our chili to continue simmering. You know what? I’m going to add even more tomato sauce. After all, why not finish off the can? And no, this was not a whole what is this? 28 oz can. No, this was some leftover that I had from another recipe cuz I know somebody probably see the can, recognize the can like, “Oh my goodness, I’m going to add the entire 28 oz to the chili.” Nah, that would be definitely too much. We’re going to add a small amount of beef bully for that extra amplified flavor. All right, at this point in time, lower the flame. Allow the chili to come to a slow simmer. If you want to place a lid onto the pot, you definitely can. And that’s about it. Roasted potatoes are done. Chili is off the stove top. Let’s get it. All right, as you can see, we have a lot of goodness going on. You can tell that these potatoes are perfectly seasoned. These will be the perfect potatoes to add with eggs and sausage in the morning. Woo! Delicious roasted potatoes. Only difference is you’re going to cook it for a little longer. You feel what I’m saying? A little longer than 20 minutes. All right, we’re going to continue to spread the potatoes out into the casserole dish. Check out the chili. This is gorgeous. Not to mention the aroma of the chili. Woo! It smells good. We’re going to take some of our beautiful chili and add some of it to the potatoes. Add some of the smell good, baby. Mhm. I love how it’s just perfectly laying on top of the potatoes. Mhm. Perfect. All of our potatoes are covered. So, it leaves room for us to either use the remaining chili and create a delicious chili grilled cheese sandwich. I just gave you an idea, right? Uh-huh. Chili grilled cheese. Or we could continue and just layer more chili on top. So, therefore, we end up having this meaty, beautiful casserole. And I’m going to leave a little bit of chili back because I know somebody in this household is going to want to eat the chili. Okay. too many people in the household to refuse that. I have cheddar and I also have mozzarella. So, we’re going to combine the mozzarella with the cheddar and we’re going to add both. If you want to add like, let’s say, maybe a Mexican blend of cheese, I don’t see why not. Oven for about 15 to 20 minutes until the potatoes are fully cooked and the cheese is perfectly melted. I went ahead and removed it from the oven. I’m going to add the parsley on top now. And this is gorgeous. You see what I was talking about with the two colors of the cheeses? Wa! This is Listen, big on presentation. And I can’t wait to see what the flavors taste like. Wow, this is gorgeous. And no, I didn’t let it set. Not this time, at least. I am so hungry that I don’t have patience to allow it to set and cool off. Cooking with Tammy has done it again. This right here. Oh my goodness. You got to add this to your fall lineup of recipes. Woo! The cinnamon, it adds that subtle bit of flavor, but it’s it’s so warming to the palette. All of the flavors tied together, absolutely delicious. Another number one hitter. As always, I’m your girl Cook with Tammy. Don’t forget to get your seasonings cookingwithtammy.shop. And as always, I will continue to bring you these delicious recipes. Talk to you later.