Mar 14

Mar 14 March Madness: Chili Cheese Potato Cups

March Madness starts tomorrow and we've got your last-minute appetizer right here. This recipe can be made using scraps from your pantry and half-used bags of potatoes in your freezer. It's so simple that anyone can do it. It's quick, tasty and the ingredients are so common, they are probably in your kitchen. I'm sure one less trip to the store isn't a bad thing. These Chili Cheese Potato Cups are one step up from nachos and the best part is they're bite sized. No messes and no people grabbing a shared plate with dirty fingers. I call that a win. Make sure to also check out the BBQ Pulled Pork Sliders recipe from last week.

Frozen hash browns are perfect for these little guys. What you're going to do is make miniature birds' nests. Fill the bottom of the muffin tin and building up the sides. It doesn't have to be perfect but you want enough potato in there to securely hold a nice spoonful of chili.

Chili Cheese Potato Cups
Ingredients:
Frozen Hash Browns
1 lb. Ground Beef
1/2 Onion, diced
1 Jalapeno, diced
4 oz. Tomato Paste
15 oz. Diced Tomatoes with Chiles
2 tablespoons Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon Cayenne Pepper
1 teaspoon Onion Powder
1 tablespoon Garlic Powder
Cheddar Cheese

Directions:
1. Preheat oven to 350 degrees. Bake hash browns in muffin cups for 20-25 minutes until browned with crisp edges.

2. While potatoes are cooking, prepare the chili. Brown the ground beef in a skillet with onions and jalapenos. Add tomato paste, diced tomatoes with chiles and spices. Let simmer 20-25 minutes.

3. Remove the potato cups from the oven and place on a baking sheet. Fill the cups with a spoonful of chili and top with cheddar cheese. Bake 10-12 minutes until cheese is melted. Remove from the oven, let cool for about 5 minutes and serve.