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Cheesy Chili Scalloped Potatoes

Cheesy Chili Scalloped Potatoes

Prep Time:
10 mins
Cook Time:
1 mins
Servings:
8

Flavors Used:

Mild Chili
Birria Tac-O
Sometimes the best recipes happen when you start freestyling in the kitchen, my friends! These Easy Chili Scallop Potatoes turn two boxes of scalloped potatoes into a hearty, cheesy dinner by covering them with a bold homemade chili. Dan-O’s Chili Seasoning Packet - Mild delivers that comforting, classic chili flavor, while Dan-O’s Tac-O Seasoning Packet - Birria adds a deeper flavor and a little extra kick. The potatoes soak up all that beefy chili goodness before everything gets covered with melted Mexican blend cheese for one easy, DAN-O-MYTE meal. To use Dan’s paper towel sponge trick, fold a paper towel, carefully place it into the skillet to absorb the grease, and remove it using tongs.

Ingredients

  • 1 packet Dan-O’s Chili Seasoning Packet - Mild
  • 1 packet Dan-O’s Tac-O Seasoning Packet - Birria
  • 1 lb 80/20 ground beef
  • 1 (15.5 oz) cans pinto beans, undrained
  • 1 (14.5 oz) cans diced tomatoes
  • 1 (32-oz) container unsalted beef stock
  • 2 pouches dehydrated scalloped potato slices (from 2 standard boxes, sauce packets removed)
  • 8 oz Mexican blend cheese, shredded

Preparation Instructions

  1. Preheat the Oven: Preheat the oven to 350°F.
  2. Cook the Ground Beef: Add the ground beef to a large skillet and cook over medium-high heat until it is fully cooked. Carefully remove approximately half of the rendered grease.
  3. Make the Chili: Add the beans and diced tomatoes to the cooked ground beef. Pour in the Dan-O’s Chili Seasoning Packet - Mild and Dan-O’s Tac-O Seasoning Packet - Birria, then stir until everything is evenly combined. Add the unsalted beef stock, increase the heat, and bring the chili mixture to a boil.

    Pour the dehydrated potato slices from both pouches into a 13 x 9-inch baking dish and spread them into an even layer.
  4. Assemble and Bake: Carefully pour the boiling chili mixture evenly over the potato slices. Gently stir to distribute the potatoes throughout the chili. Place the baking dish in the preheated oven and bake at 350°F for approximately 50 minutes.
  5. Add the Cheese: Remove the baking dish from the oven and sprinkle the shredded Mexican blend cheese evenly over the top. Increase the oven temperature to 400°F, return the dish to the oven, and bake for an additional 10 minutes, or until the cheese is melted.
  6. Serve: Serve the Easy Chili Scallop Potatoes hot and Yum Yum Get Ya Sum!
Baking Beans Beef Stock Cheese Dan-O’s Birria Tac-O Dan-O’s Mild Chili Dinner Ground Beef Lunch Party Potato Potluck Side Dish Tomato

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