Gluten-Free Chili Cheese Fries

(Courtesy of Elisabeth Hasselbeck)

Ingredients:
1 bag (16 oz.) frozen gluten-free wedge cut potato fries
1 c. gluten-free beef broth
1/2 tsp. cornstarch
1 Tbsp. olive oil
1 red or green bell pepper, seeded and chopped
1/2 red onion, minced
2 garlic cloves, minced
1/2 tsp. salt
1/2 lb. lean ground beef
1 Tbsp. gluten-free mild chili powder
1/2 tsp. gluten-free ground cumin
1 can (15 oz.) kidney beans (drained and well rinsed)
2 c. shredded cheddar cheese

Directions:
Preheat oven to 400 degrees.

Divide the frozen fries between 2 baking sheets and bake them for 20-25 minutes or according to package directions.

While the fries are baking, place the beef broth and cornstarch in a small bowl and whisk until smooth.  Set aside.

Heat a large skillet over high heat and add the olive oil.  Add the bell pepper, onion, garlic and salt.  Cook, stirring often, until the pepper softens, 3-4 minutes.  Add the beef and cook for 1-2 minutes without stirring so it can brown.  Sprinkle the chili powder and cumin over the beef.  Continue to cook for 1 minute more, breaking up the beef with the back of a spoon.  Add the beans and the cornstarch mixture then reduce the heat to low.  Simmer for 15-20 minutes or until the mixture is thick. 

When the fries are crisp, transfer them to a 8x12 inch casserole.  Spoon the chili over the fries and sprinkle with the cheese.  Transfer the casserole to the oven and bake for 5-10 minutes, or until the cheese is bubbling and the chili is hot.  Serve immediately.

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