Chili Hash Brown Casserole

Last week Brad was outside working on his lawnmower when it was time to grill supper. I'm not a griller, but he insisted he was to busy to stop and I could do it. To make a long story short, I caught the grill on fire and he had to use a fire extinguisher to get it out. Needless to say, the pork chops were burned beyond recognition and I had to go inside and start all over. That's when I made this casserole. It's a Rachel Ray recipe I found on On My Menu. This was really good. I always enjoy watching Rachel Ray, but have never had much luck with her recipes. This one may have changed my mind!

CHILI HASH BROWN CASSEROLE
2 TBSP olive oil
1 onion chopped
2 TBSP chili powder
2 tsp ground cumin
1/4 cup tomato paste
1 lb. ground beef
salt and pepper
1 (15 oz) can kidney beans, rinsed
1 (15 oz) can diced tomatoes
1 lb. bag frozen shredded hash browns
1 c. shredded cheese

In a large saucepan, heat olive oil over med heat. Add the onion, chili powder and cumin. Cook and stir until onion is soft. Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes. Season with salt and pepper. Add the beans and the tomatoes with their juice and bring to a boil. Lower heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8x11 dish. Position a rack in the upper third of the oven and preheat to 400 degrees. In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place in oven and bake until potatoes are cooked through and chili is bubbling, about 35 min.