Texas Chili Fries Casserole
Ingredients
1 medium onion, chopped
1 medium carrot, finely chopped
2 pounds beef stew meat, cut into 1/2-inch pieces
3 tablespoons all-purpose flour, divided
2 tablespoons canola oil
1 – 14-1/2 oz. can Mexican diced tomatoes
1 – 1.25 oz. envelope chili seasoning mix
1 – 15 oz. can pinto beans, rinsed and drained
1 medium green pepper, chopped
1 jalapeno pepper, seeded and finely chopped
2 – 32 oz. package frozen french-fried potatoes
2 cups shredded sharp cheddar cheese
Sour cream
Directions
~Place onion and carrot in a 5-qt. slow cooker.
~Toss beef with two tablespoons flour.
~In a Dutch oven, heat oil over medium heat; brown beef in batches. Transfer meat to slow cooker.
~Drain tomatoes; reserving liquid.
~In a small bowl, whisk drained liquid, chili seasoning, and remaining flour until blended; pour over beef. Stir in the tomatoes, beans, and peppers. Cook, covered, on low for six to seven hours.
~Prepare fries according to package directions. Serve chili over fries; sprinkle with cheese. Top with sour cream.
~Makes 16 servings.