chili-in-the-oven Side Dish
  • Prep 5 min
  • Total 50 min
  • Servings 6

Everyone loves a great bowl of chili while watching the big game. Salsa, rice & cheese give a new spin to this oven-baked version! You can assemble ahead of time and refrigerate - just add 10 minutes to the first bake time.


  • 1 lb (500 g) lean ground beef
  • 1 jar (650 mL) Old El Paso* Thick N’ Chunky Salsa
  • 1 can (19 oz/540 mL) black beans, drained
  • 2 cups (500 mL) water
  • 1 pouch (39 g) Old El Paso* Chili Seasoning Mix
  • 2/3 cup (150 mL) long grain rice
  • 1 cup (250 mL) Monterey Jack Cheese, shredded
  • 4 slices processed cheese


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  • 1
    Heat oven to 350°F (180°C). Brown beef in skillet over medium-high heat; drain.
  • 2
    Add salsa, beans, water and chili seasoning mix. Bring to a boil and stir in rice.
  • 3
    Spoon into a 13x19-inch (22x33 cm) baking dish. Cover and bake for 30 minutes.
  • 4
    Stir in the shredded cheese. Arrange cheese slices over top of chili.
  • 5
    Bake, uncovered for 5 minutes until rice is tender and cheese is melted.

  • Tip: Try substituting ground chicken or turkey for a lighter yet tasty alternative.

No nutrition information available for this recipe

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