Cheesy mashed potatoes with beef chili, beans, and spices is a hearty comfort food casserole to love! Make this cheesy potato casserole recipe for dinner tonight!
We are so excited to have partnered with our friends at Bob Evans Grocery to bring you some amazing recipes this year.
I love the taste of Bob Evans products and regularly use them to save time in meal prep.
Sure you can make your own mashed potatoes from scratch for this recipe, but on those busy weeknights nothing beats a homemade dinner with convenience helpers like these taters.
Cheese and potatoes just go so well together. They are one of my favorite comfort food combinations and I’ve shared several featuring these two tastes.
Cheesy Potatoes Au Gratin has been a long-time favorite in our house. And with this simple recipe, they will be your go-to side dish all year long!
Cheesy Sausage Au Gratin Potatoes are taken over the top with 2 cheeses and the addition of sausage. They are so good they disappear like magic!
Bacon Beer Cheese Potatoes Au Gratin are your favorite rich and creamy potatoes taken to a whole new level with bacon, cheese, and beer. Try this one soon.
What is Chili Cheesy Mashed Potatoes Casserole?
This cheesy potato casserole recipe is a layer of chili with ground beef followed by a layer of creamy mashed potatoes. The entire dish is topped with Mexican cheese and baked until hot and bubbly.
Ingredient notes and substitutions
- We used ground beef in this Mexican casserole recipe. But, you can leave the ground beef out and add more beans to cut the cost.
- If you want a lower fat option, you can use ground turkey or ground chicken instead of ground beef.
- To save time in preparing dinner, use two cans of chili rather than cans of beans, tomatoes, chilies, and tomato paste.
- Substitute another type of shredded cheese for the Mexican cheese blend. Good choices are Colby, Monterey Jack, or sharp Cheddar cheese.
- We used Bob Evans Original Mashed Potatoes for the potato layer. But, you could also substitute their Garlic Mashed Potatoes or Sour Cream and Chives Mashed Potatoes if you prefer.
- If your family enjoys spicy food, you can easily add more chili powder or red pepper flakes to make this casserole spicier. Or, leave them out for a milder flavor.
How to assemble the casserole
It’s very simple to create this Chili Cheesy Mashed Potatoes Casserole. You will layer homemade chili with beef, creamy mashed potatoes, and shredded Mexican cheese.
Tools / Equipment needed to make this recipe
- A 10″ skillet
- A 2-quart casserole dish
- Slotted spoon
How to make the chili
The chili makes the base for this cheesy mashed potatoes casserole recipe. Start with this homemade version or buy pre-made to save time.
- Brown the beef. Cook the ground beef until it is brown, breaking up the larger pieces with a slotted spoon.
- Add ingredients.
Add the tomatoes, chili beans, chilies, and tomato paste and stir until it is boiling.
- Transfer the chili.
Remove the chili using a slotted spoon, leaving the sauce behind in the pan.
- Cook the sauce.
Cook the sauce down slightly until it thickens and pour it over the chili in the casserole pan.
Storing the mashed potato casserole
This cheesy mashed potatoes casserole recipe is such a huge hit in our house that we don’t usually have any leftovers.
But, you can easily store them for another day if you do.
Just place the covered casserole in the refrigerator.
And, make sure to use it within 3 to 4 days.
To reheat a casserole, just place the room temperature pan in a 325°F oven and cook it for 20 to 25 minutes.
The total time needed will depend on how much casserole is leftover.
Can this meal be frozen?
You can easily freeze leftovers by placing them in the freezer in a freezer-proof dish. Then, to reheat them, allow them to come to thaw in the refrigerator and bake as above.
But, you can also freeze this cheesy potato casserole after assembling it to cook for another day.
When you want to cook it, just thaw the casserole in the refrigerator overnight and bake it at 325°F for 45 to 60 minutes.
The exact time that it takes to reheat your casserole will depend on the size of your casserole dish. Check it regularly and remove it when it’s hot and bubbly.
With love from our simple kitchen to yours.
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Chili Cheesy Mashed Potatoes Casserole + Video
- 48 ounces Bob Evans Original Mashed Potatoes, 2 24-ounce packages
- 1 pound 85% lean ground beef
- 1 teaspoon kosher salt
- 14.5 ounces fire roasted diced tomatoes with garlic, 1 14.5-ounce can
- 15.5 ounces chili beans (I used S&W), 1 15.5-ounce can
- 4 ounce diced green chiles, 1 4-ounce can
- 2 tablespoons tomato paste
- 4 ounces shredded Mexican cheese blend
- Fresh flat leaf parsley, optional garnish
- Prepare mashed potatoes according to package directions. Set aside.
- Meanwhile in a large (10-inch) skillet over medium-high heat, add the ground beef and salt. Use a spatula to break the beef up with a wooden spoon. Cook until just cooked through, stirring occasionally, about 5 minutes.
- Add tomatoes, beans, green chiles and tomato paste. Stir and bring to a boil, stirring occasionally for 5 minutes. If the chili starts to stick to the bottom reduce the temperature.
- Use a slotted spoon to scoop the chili to the bottom of a 2-quart casserole dish (7×11, 8×8).
- Leave the sauce in the pan to continue to reduce. Once it is thickened (it will happen pretty fast) pour into the casserole dish and stir.
- Scoop the potatoes a large spoon at a time (I did about 12 big scoops over the top). Then, spread mashed potatoes over the top trying not to mix the sauce and the potatoes.
- Use the back of the spoon to tap the potatoes to add texture.
- Sprinkle the cheese over the mashed potatoes.
- Broil for 3-5 minutes until the cheese is bubbly and melted.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2020
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