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Cheesy Chili Casserole
Cheesy Chili Casserole
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Prep Time:
45 minutes
Total Time:
45 minutes
Sautéed veggies, beans, and spicy jalapeño cheese mixed with meat in a vibrant skillet medley.
Ingredients:
  • 1 1/2 cups uncooked regular long-grain white rice
  • 2 1/2 cups water
  • 1/2 cup chopped onion
  • 1 small green bell pepper, seeded and diced
  • 2 cloves garlic, finely chopped
  • 1/2 cup water
  • 1 can (28 oz) diced tomatoes
  • 1 can (15 oz) Progresso™ 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
  • 3 tablespoons chopped fresh cilantro
  • Tortilla chips, as desired
Instructions:
  • Prepare the rice according to the package instructions, using 2 1/2 cups of water.
  • In a large skillet, brown the beef over medium-high heat for 5 to 7 minutes until fully cooked; drain any excess fat. Add onion, bell pepper, garlic, 1/2 cup water, tomatoes, and beans. Cook for about 6 minutes until veggies are tender. Stir in cheese until melted, then add chili powder, cumin, and salt. Cook for an additional 3 minutes.
  • Before serving, delicately mix in the cooked rice and fragrant cilantro. Top it off with more freshly chopped cilantro for an extra burst of flavor. Enjoy it warm alongside crunchy tortilla chips.

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