Cassaroles/ Dinner/ One Pot/Skillet Meals/ Poultry/ Turkey/ Uncategorized/ Winter Menu

Chili Taters Casserole

Chili Taters Casserole is one of my favorite childhood dinners my Aunt used to make combining seasoned ground beef OR ground turkey, potatoes, kidney beans, tomatoes, diced chilies, white cheddar, and sliced jalapeño all baked to perfection for a delicious, quick and easy meal in one skillet for less clean-up time in the kitchen. If you love Chili and Potatoes this is a definite must try this fall.

 

Chili Taters Casserole is one of my favorite childhood dinners my Aunt used to make combining seasoned ground beef OR ground turkey, potatoes, kidney beans, tomatoes, diced chilies, white cheddar, and sliced jalapeño all baked to perfection for a delicious, quick and easy meal in one skillet for less clean-up time in the kitchen. If you love Chili and Potatoes this is a definite must try this fall.I’m not even sure how my Aunt came up with this casserole, it could have been a friend, family member or just one of her 1980’s concoctions. We have often called her and my mother the “Casserole Queens” for a good reason. Mention you need a casserole they will suddenly hand you a fistful of recipes ranging from the ’50s and today.

The ingredients for Chili Taters Casserole are inexpensive, simple and easy to find at your favorite local market and one hint this tasty dish contains absolutely no “Tater Tots” or “Processed Cheeses” You can also omit the ground beef and use ground turkey OR leave out the meat completely for a Meatless Dish.

 

 

 

Chili Taters Casserole

  • 1 pound lean ground beef or Turkey
  • 1 medium yellow onion, diced
  • 4 cloves of garlic, minced
  • 1/8 teaspoon of cumin
  • 1 packet of Sazon seasoning
  • Kosher salt
  • fresh ground pepper
  • 5 large russet potatoes scrubbed and thinly sliced (divided by 3)
  • 1 -14-ounce can of organic diced tomatoes
  • 1 – 14-ounce can of organic tomato sauce
  • 1-24 ounce can of organic kidney beans
  • 1 minced red chili pepper
  • 1 tablespoon chopped cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • kosher salt
  • fresh ground pepper
  • 1 thinly sliced jalapeño pepper
  • 8 ounces freshly grated white cheddar, divided x 2

 

Directions

  1. Preheat oven to 375 degrees
  2. Heat a very large cast iron skillet over medium heat, place 1 pound lean ground beef in cast iron skillet, add 1 medium diced onion, 1 clove of minced garlic, 1/8 teaspoon of cumin, 1 packet of Sazon seasoning, kosher salt and fresh ground pepper to taste. Start breaking meat up into smaller pieces while browning. Cook until no longer pink and completely browned. (Drain beef if needed) place in a glass dish and reserve.
  3. In a large glass, dish combine the cooked beef or ground turkey, add organic diced tomatoes, organic tomato juice, organic kidney beans, 1 minced red minced chili peppers, chopped cilantro, cumin, paprika, oregano, kosher salt, and fresh ground pepper, thoroughly combine all ingredients.
  4. Do not wash cast iron skillet, wipe clean with a paper towel and spray lightly with cooking spray.
  5. Ladle a small amount of chili mixture in bottom of cast iron skillet, arrange  1/2 of  thinly sliced potatoes evenly in the bottom of cast iron skillet, add another layer of chilli, layer 1/2 of white cheddar cheese, thinly sliced potatoes, layer of chili mixture, last layer of potatoes, top with remaining chili mixture and white cheddar.
  6. Cover cast iron skillet with heavy-duty aluminum foil and bake at 375 degrees for 35 minutes, remove from oven place on heat safe area and top with jalapeno peppers. Recover with foil and bake another 15- 20 minutes.

 

 

 

 

#Chili #Tater #Casserole
Print Recipe
5 from 10 votes

Chili Taters Casserole

Chili Taters Casserole is one of my favorite childhood dinners my Aunt used to make combining seasoned ground beef OR ground turkey, potatoes, kidney beans, tomatoes, diced chilies, white cheddar, and sliced jalapeño all baked to perfection 

Prep Time20 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: Chili Potatoes, Chili Taters
Servings: 6 People
Author: hmccallum

Ingredients

  • 1 pound  Lean ground beef may use turkey
  • 1 Onion diced
  • 4 cloves Garlic minced
  • ¼ teaspoon Cumin to season meat
  • 1 packet Sazon Seasoning See Ethnic Section of Market
  • Kosher Sal to own taste
  • 5 large Russet potatoes scrubbed thinly sliced
  • 1- 15-ounce- Can  organic diced tomatoes
  • 1- 15-ounce Can organic tomato sauce
  • 24 ounces Dark Kidney beans drained
  • 1 Red Chili pepper minced
  • 1 tablespoon Chopped cilantro optional
  • 1 teaspoon Cumin for casserole
  • ½ teaspoon Dried Oregano
  • Kosher salt and Ground Black pepper to own taste
  • 1-2 Sliced Jalapenos seeds removed
  • 8 ounces Shredded White Cheddar

Instructions

  • Preheat oven to 375 degrees
  • Heat a very large cast iron skillet over medium heat, place 1 pound lean ground beef in cast iron skillet, add 1 medium diced onion, 4 cloves of minced garlic, 1/8 teaspoon of cumin, 1 packet of Sazon Seasoning, kosher salt and fresh ground pepper to taste. Start breaking meat up into smaller pieces while browning. Cook until no longer pink and completely browned. (Drain beef if needed) place in a glass dish and reserve.
  • In a large glass, dish combine the cooked beef or ground turkey, add organic diced tomatoes, organic tomato juice, organic kidney beans, 1 minced red minced chili peppers, chopped cilantro, cumin, paprika, oregano, kosher salt, and fresh ground pepper, thoroughly combine all ingredients.
  • Do not wash cast iron skillet, wipe clean with a paper towel and spray lightly with cooking spray.
  • Ladle a small amount of chili mixture in bottom of cast iron skillet, arrange  1/2 of  thinly sliced potatoes evenly in the bottom of cast iron skillet, add another layer of chilli, layer 1/2 of white cheddar cheese, thinly sliced potatoes, layer of chili mixture, last layer of potatoes, top with remaining chili mixture and white cheddar.
  • Cover cast iron skillet with heavy-duty aluminum foil and bake at 375 degrees for 35 minutes, remove from oven place on heat safe area and top with jalapeno peppers. Recover with foil and bake another 15- 20 minutes.

 

 

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2019- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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20 Comments

  • Reply
    Keica
    December 14, 2014 at 8:27 pm

    Heidy, this looks delicious! I have never seen Sazon seasoning… what is that about? 🙂

    • Reply
      Heidy L. McCallum
      January 1, 2015 at 9:30 pm

      It’s a spanish Seasoning, you can normally find it in the spanish section of your market.

  • Reply
    Joy @ Yesterfood
    November 23, 2014 at 9:37 am

    Oh, Heidy, thank you for sharing your aunt’s recipe with us at Treasure Box Tuesday, and I do love the non-processed ingredients! Can’t wait to try it- pinned in honor of the Casserole Queens! 😉

  • Reply
    nettiemoore11
    November 10, 2014 at 11:54 pm

    Thank you for linking up at Simple Supper Tuesday! Your yummy Taters have been featured at Moore or Less Cooking Blog! Nettie

  • Reply
    nettie moore
    November 10, 2014 at 11:53 pm

    Hi Heidy!! Thank you for linking up at Simple Supper Tuesday! Your yummy Taters have been featured at Moore or Less Cooking Blog!
    Nettie

  • Reply
    swathi
    November 10, 2014 at 12:12 pm

    Delicious that chili tarters casserole looks wholesome, thanks for sharing with Hearth and soul blog hop. pinning.

  • Reply
    Libby with Lemony Thyme
    November 9, 2014 at 8:14 am

    Such a eye catching dish Heidy. My family loves Chili and will definitely love this recipe!!

  • Reply
    Joanne/WineladyCooks
    November 4, 2014 at 8:11 am

    Hi Heidy, glad I have a hectic schedule today and turned on my computer first thing this morning. Your chili taters casserole is perfect for dinner tonight. I can make it before I have to run out for my appointments. Everyone is going to love all the delicious flavors, cheese and the jalapenos. Can’t wait to get to it this morning. Thanks so much for sharing.

  • Reply
    Culinary Flavors
    November 4, 2014 at 1:50 am

    All this cheese heaven certainly arouses my appetite and I will definitely not omit the meat!!!

    • Reply
      Heidy L. McCallum
      November 5, 2014 at 1:12 am

      I love this recipe, my Aunt has been making it since the 80’s and it’s become a time saver here!

  • Reply
    The Foodie Affair
    November 4, 2014 at 1:25 am

    I had to look at the recipe closer because I thought for a sec you added frozen tater tots! Fresh potatoes are so much better! What a healthy and filling meal!

    • Reply
      Heidy L. McCallum
      November 5, 2014 at 1:13 am

      Ha Ha, oh no tatter tots for this girl—I don’t do many processed foods.

  • Reply
    Nicole Neverman
    November 3, 2014 at 10:59 pm

    Your Chili Taters Casserole sounds amazing, Heidy! I do love chili and potatoes so this sounds like a winner to me!

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