Cheesy Chili Mashed Potato Casserole Recipe + Video
This post may contain affiliate links. Please read my disclosure policy.
This Mashed Potato Casserole Recipe is loaded with ground beef, chili beans, tomatoes, spices, and plenty of cheese for a hearty comfort food casserole to love! It’s got all the flavor of a homemade meal, but it’s easy to prepare with a few convenient helpers. Have dinner on the table in just 30 minutes!
Mashed Potato Casserole Recipe
This cheesy mashed potato casserole combines chili and mashed potatoes into a hot and bubbly baked dish topped with Mexican cheese.
Sure, you can make mashed potatoes from scratch for this chili potato casserole recipe, but on busy weeknights, nothing beats a homemade dinner with convenient helpers!
I love the taste of Bob Evans products and regularly use them to save time in meal prep.
Whether it’s taters in a ranch mashed potato salad or their mac and cheese for quesadillas or bacon bombs, I always know I can transform that little package into something incredible!
Recipe Video
To see us make this mashed potato casserole recipe from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Ground Beef – I used a lean blend in this recipe, but you can swap in ground chicken or turkey for an even leaner option. Or, replace the beef with more beans to cut the cost.
- Chili – Add chili beans, fire-roasted tomatoes with garlic, diced green chiles, and tomato paste to the ground beef to create the chili base.
Or, swap those individual ingredients for canned chili (you’ll need two cans) to save time! - Mashed Potatoes – We used Bob Evans Original Mashed Potatoes for the potato layer.
But, you could also substitute their garlic or sour cream and chives versions for even more flavor! - Cheese – This is one of the few times I’ll tell you to use a package of shredded cheese. I know! But this mashed potato casserole recipe is all about simple and quick.
I like to use a Mexican blend, but sharp cheddar, Monterey Jack, or Colby are good substitutes.
Tips and Tricks to Make Loaded Mashed Potato Casserole
- Start with a quick, homemade chili.
The chili makes the base for this cheesy mashed potato casserole, so I like to make a quick homemade version when I have the time!
Brown the ground beef, breaking up the larger pieces as you go, and drain off any excess grease. Stir in the tomatoes, chili beans, green chiles, and tomato paste.
Once it’s boiling, transfer the chili from the pan to the casserole dish with a slotted spoon, leaving the sauce behind.
Allow the liquid to simmer until reduced slightly, then pour over the chili!
- Adjust the seasoning to your taste.
If your family enjoys spicy food, you can easily add some chili powder or red pepper flakes to the chili layer. Or for milder flavor, leave out the canned green chiles.
Feel free to doctor up homemade mashed potatoes however you’d like if you opt for those instead of a package of Bob Evans taters.
- Broil, don’t bake!
Since everything is already cooked, all you need to do is heat it all up.
The broiler is much hotter than standard oven temperatures, and it also helps the top of the casserole to get browned and a little crispy. Yum!
Prep Ahead
- Make the chili
- Shred cheese
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- 2-quart Casserole Dish – If you’re unsure of the capacity, aim for a 7×11 or deep 8×8 pan.
- Can Opener – It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well!
- Slotted Spoon – Sturdy and heat-resistant ones are perfect for the job.
Serving Suggestions
Chili and mashed potatoes are a hearty combo, so lighten things up with a fresh salad or some green veggies.
Steamed broccoli is quick and easy to make, or try some crispy Brussels sprouts in the air fryer.
Creamed corn and baked zucchini chips are some other family favorites, and sometimes I’ll prep a quick vegetable salad so it’s ready and waiting in the fridge!
Chili and Mashed Potatoes FAQ
I’m never going to judge if you add bacon to my recipes… assuming it’s not already in there! Cook and crumble it ahead of time, then sprinkle it over the mashed potatoes before you add the cheese.
You could also swap the ground beef with veggies to sneak some extra nutrition into your meal. Mushrooms, carrots, bell peppers, and zucchini are great options for chili.
While not exactly the same, it’s not too far off! Traditional shepherd’s pie features minced meat under that mashed potato layer, while this recipe uses chili with ground beef.
Mine also has a layer of shredded cheese on top, but both are baked before serving.
Yes, it makes a great freezer meal option! Assemble it as directed, then cover tightly with a lid or wrap in several layers of plastic wrap and foil.
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 loaded mashed potato casserole will depend on the size of your baking dish. Check it regularly and remove it when it’s hot and bubbly.
Storing & Reheating Cheesy Mashed Potato Casserole
Because this dish is such a hit in our household, we usually don’t have leftovers!
That said, you can easily store chili potato casserole for 3-4 days in the refrigerator. Keep tightly covered or transfer to an airtight container.
It also freezes really well! Thaw in the refrigerator before reheating and use within 3 months.
To reheat loaded mashed potato casserole, bake for 325°F for 20 to 25 minutes. It’s best to let the pan warm on the counter while you preheat the oven so it doesn’t crack.
Adjust the reheating time based on how much casserole is left. Or, simply warm individual portions in the microwave!
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Cheesy Chili Mashed Potato Casserole Recipe + Video
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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, updated and republished September 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
This looked amazing and I just had to have it. Mashed potatoes are already great, but with chili and cheese?