Ingredients
ground beef (1 lb)
kidney beans, drained and rinsed (1 can, 15 oz)
diced tomatoes (1 can, 14.5 oz)
tomato paste (2 tablespoons)
potatoes, thinly sliced (3 cups)
onion, diced (1 medium)
garlic, minced (2 cloves)
chili powder (2 teaspoons)
ground cumin (1 teaspoon)
paprika (1/2 teaspoon)
cheddar cheese, shredded (1 1/2 cups)
green onions, chopped (2 tablespoons, for garnish)
olive oil (1 tablespoon)
salt (1 teaspoon)
black pepper (1/2 teaspoon)
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened. Add ground beef and cook until browned.
3. Stir in tomato paste, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Simmer for 10 minutes. Stir in kidney beans.
4. Layer half of the sliced potatoes on the bottom of the baking dish. Spoon the chili mixture over the potatoes, then top with the remaining potato slices.
5. Cover with foil and bake for 25 minutes. Remove foil, sprinkle shredded cheese over the top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish with green onions and serve hot.