Chili-in-the-Oven

Prep 5 min
Total 50 min
Servings 6

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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. ...MORE + LESS -

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

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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.