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Cheesy Chili Casserole

10/16/2013, 1:10 p.m.
8 Servings
Cheesy Chili Casserole

8 Servings

Ingredients

  • 1 ½ cups uncooked regular long-grain white rice
  • 2 ½ cups water
  • 1 lb lean (at least 80%) ground beef
  • ½ cup chopped onion
  • 1 small green bell pepper, seeded and diced
  • 2 cloves garlic, finely chopped
  • ½ cup water
  • 1 can (28 oz) diced tomatoes
  • 1 can (15 oz) dark red kidney beans, drained, rinsed
  • 1 cup (4 oz) cubed Mexican prepared cheese product with jalapeño peppers (from a loaf)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 3 tablespoons chopped fresh cilantro
  • Tortilla chips, as desired

Directions

  1. 
Cook rice as directed on package, using 2 1/2 cups water.
  2. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in onion, bell pepper, garlic, 1/2 cup water, the tomatoes and beans; cook about 6 minutes, stirring occasionally, until onion and bell pepper are tender. Stir in cheese product until melted. Stir in chili powder, cumin and salt. Cook 3 minutes longer.
  3. Just before serving, gently stir in cooked rice and cilantro. Garnish with additional chopped cilantro, if desired. Serve warm with tortilla chips.