Chili-Cheeseburger & Fries Casserole

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This recipe is basically a cross between cheeseburger soup and the infamous tater tot casseroles.  In fact, I had intended on topping this casserole with tater tots but unfortunately I only had about 1/3 of the bag in the freezer.  My kids love tater tots and it’s hard to keep them in the house.  I had a whole bag of Trader Joe’s garlic fries, though, so I used those as the topping.  There are times when I just use this recipe as a Chili-Cheeseburger Soup.  One thing I love about that is I can have supper on the table in 20 to 25 minutes.  When we eat it that way, the family likes to scoop it out with Fritos or Tortilla Chips.  Another way to serve this is as a ‘gravy’ over cooked, crispy French Fries.  It’s just so, so good any way you want to serve this!  Oh – this also works great using Chorizo.  Sometimes I use 1/2 Chorizo and 1/2 Hamburger.  It really boosts the flavor!

Last night, though, I had extra time before the family made it home so I whipped it up in a casserole form.  I wish I had gotten a photo of the casserole as soon as it came out of the oven.  Unfortunately, the family dug right into it so there wasn’t time.  In the bowl, this casserole ain’t pretty.  I admit that.  It’s very tasty though.  I love to top mine with French’s mustard and Heinz Catsup.  Toss on some diced onions and chopped tomatoes and you really have a chili-cheeseburger in your bowl!

Now – this is not a ‘healthy’ recipe by any stretch of the imagination.  It is comfort food.  Given the very cold temperatures and SNOW (can you believe we have snow on the ground in Seattle?  Geez Louise!!), I really, really wanted comfort food last night.  This totally fit the bill.

Chili-Cheeseburger and Fries Casserole

• 2 pounds hamburger
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 onion, diced
• 1 envelope Hidden Valley Ranch Dressing mix
• 1 can of Ro-Tel
• 1 can of Bush’s Chili Beans
• 1 can of Pinto beans, drained and rinsed
• 1 brick Velveeta Cheese
• 1 bag French Fries or Tater Tots

In a large Dutch oven, brown the hamburger with the onion seasoning the meat with Worcestershire, garlic and onion powders.  Add salt and pepper to taste.  Once the meat is browned, drain off the grease and return to the pan.

Preheat the oven to 375.  (If you plan on using this as a gravy over French fries, preheat the oven before you start browning the meat.  Cook your French fries to package directions.  We actually cook ours until they are well done and crispy.)

To the browned meat, stir in the Hidden Valley Ranch Dressing mix.  Pour in the chili beans, drained & rinsed pinto beans, and the Ro-Tel.  Cut the Velveeta into chunks and add it to the meat and bean mixture stirring it to melt it.  (If you plan on using this as a soup, you may want to thin this out with some chicken or beef broth.)  Taste for seasonings and adjust.  (Typically, I add Worcestershire and a little bit of chili powder and cumin unless I’m using Chorizo.)

Lightly spray a 9×13 casserole dish with non-stick cooking spray.  Once the cheese is completely melted, pour the mixture into the 9×13 pan.  Don’t worry if this seems a little loose as you pour it in the casserole.  It thickens up in the oven.

Top with French Fries or Tater tots in a single row.  You want them to brown so don’t stack them up on there.

Bake at 375 for 70 to 80 minutes.  Let sit for 10 minutes before serving.  Top each serving with mustard, catsup, diced onion, chopped tomatoes, and shredded lettuce.  Yum!!

Buffalo Chicken Chili

My family is a HUGE fan of buffalo chicken.  Or just about buffalo anything.  Sometimes I make buffalo chicken meatballs and other times I’m too lazy to make up the meat balls so I end up making this chili. 

In any case, you can have this chili ready in 30 minutes to 45 minutes max which makes this a great weeknight meal for my family.

I like to get a baguette that I slice thinly, drizzle with olive oil and then bake to get them a little crunchy.  It’s not unusual for my family to use this as a dipper to eat this chili!!

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Buffalo Chicken Chili

• 2 lb ground chicken
• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 Tbsp Worcestershire sauce
• 3/4 C frozen OreIda chopped onions, rough chopped a little more
• 5 cloves of garlic, grated or pressed directly into the skillet
• 1 bag shredded carrots, chopped
• 3 pieces of celery, thinly sliced
• 1 envelope Hidden Valley Ranch Dressing Mix
• 1 C chicken broth
• 1 15oz can tomato puree
• 1 can Ro-Tel tomatoes
• 1/2 C Frank’s Buffalo Wing Sauce
• 1 Tbsp smoked paprika
• 1 Tbsp sugar
• salt and pepper to taste
• Garnish
  • shredded mozzarella or crumbled feta or crumbled bleu cheese
  • crushed late night Taco Doritos
  • thinly sliced green onions

In a large Dutch oven over medium-high heat, melt butter and heat olive oil.  Once hot, add ground chicken and break up with manual potato masher letting it brown before turning. 

Add onions, garlic, carrots, Hidden Valley Ranch Dressing mix, paprika, salt, and pepper.  Cook, stirring occasionally until veggies are crisp-tender.  Add chicken broth and bring browned bits up from the bottom of the pan.

Add tomato puree, Ro-Tel, and Franks Buffalo Wing sauce.  Stir in sugar.  Taste for seasonings and adjust as needed – like more salt and pepper or Frank’s Buffalo Wing sauce.

Simmer for 20 minutes or so to let the flavors develop.  Spoon into bowls and top with garnishes as desired.