Green Chili & Potato Casserole
Here’s a quick and easy green chili recipe that works great as a side dish or the main course. You can speed it up even more by cooking your potatoes in the microwave and just scooping them out of the skins.
- 4-5 medium potatoes
- 1lb ground beef or pork
- ½ onion chopped fine
- ¼ tsp garlic powder
- 5-6 green chilies chopped (you can use canned)
- 8oz sour cream
- 1 cup grated cheddar cheese
- salt to taste
Preheat oven to 375°
Peel and cut potatoes into ½? pieces. Put them into a cooking pot, cover with water and boil until tender. (I tend to like the microwave method)
While your potatoes are cooking, put ground meat-onion-garlic and chili in a large skillet. Cook over med-low heat until meat and onions are done. Drain off any excess fat.
Use a colander to drain your potatoes well. Some folks might be tempted to shortcut this by just holding the lid ajar to drain them. But you really want to get all the water out so your casserole won’t be mushy.
Dump the drained potatoes back into the pot along with the meat mixture and sour cream and mix well. Add salt to taste.
Put your mixture into a casserole dish that has been sprayed with a non-stick spray. Cover with the grated cheese. Heat through until bubbly and cheese is melted, about 30 minutes. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
PS. Don’t tell anyone but I have used the leftovers as a warm dip. Goes great with those crunchy cheesy snacks.
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This is really good! I put mine in tortillas after baking and added some salsa, tomatoes and letuce….yummy! Thanks for posting it!