Southwest Chili Potatoes
Featuring Golden Grill™ Russet Premium Hashbrown Potatoes and Quick-Start® Home Style Chili and layered with mouth-watering flavors, this recipe is the perfect fit for even the heartiest of appetites.
Recipe provided by Sally Luck
Hallmark
Serving size: 1/2 cup
Instructions
| Ingredient |
Quantity |
Instructions |
| Golden Grill™ Russet Premium Hashbrown Potatoes |
1 carton
|
Refresh Golden Grill™ Russet Premium Hashbrown Potatoes according to package directions. Fill carton to fill line with hot water (140° F 160° F). Close carton; let stand 30 minutes; drain. |
| Ground beef |
1 lb.
|
Brown ground beef in a 4-qt. pot. Add 2 qts. hot water and 1 pouch of Chili Mix. Cook, uncovered, according to package directions. Set aside. |
| Quick-Start® Home Style Chili |
1 pouch
|
|
| Butter |
4 oz.
|
Cook refreshed hashbrowns with butter on flat-top grill until golden brown. |
| Sour cream |
3 lb.
|
Oil two full hotel pans. Spread half the grilled hashbrowns in each pan. Equally divide and layer with chili, then spread with sour cream. Sprinkle equally with both cheeses. |
| Cheddar cheese, shredded |
3 lb.
|
|
| Monterey Jack cheese, shredded |
3 lb.
|
|
|
|
Bake in 300 F convection oven (350 F conventional) about 45 minutes until cheese is melted and golden. Let set five minutes before serving. |
Nutritional Information Per Serving
| Calories — 407 |
Protein — 14.7g |
SatFat — 13.5g |
| Fat — 29.9g |
Carbs — 20.0g |
Fiber — 2.5g |
| Iron — 1.3mg |
Sodium — 741mg |
Potassium — 350mg |
| Zinc — 1.3mg |
Vitamin A — 755IU |
Riboflavin — 0.2mg |
| Niacin — 0.6mg |
Calcium — 346.4mg |
Cholesterol — 57.8mg |
| Vitamin B6 — 0.0mg |
Vitamin B12 — 0.4mcg |
Thiamine — 0.1mg |
| Phosphorus — 278.3mg |
Folate — 9.7mcg |
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