Save
Print
Pinterest
Facebook
Email

Chili-in-the-Oven

Name: Chili-in-the-Oven
Prep time: 5 min
Total time: 50 min
Yield: 6
Ingredients: 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

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.

August 26, 2009

Ingredients

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

Steps

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.