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Beef, Rice and Chili Casserole Recipe

Beef, Rice and Chili Casserole Recipe

There's nothing to assembling this hearty, satisfying dish. Men especially like it—they never leave the table hungry!—June Howard, Athol, Idaho
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6-8 servings

Ingredients

  • 1/2 pound ground beef
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 small green pepper, chopped
  • 1 garlic clove, minced
  • 2 cups cooked rice
  • 1 can (15-ounce) chili con carne with beans
  • 2/3 cup mayonnaise
  • Few drops hot pepper sauce
  • 1/2 teaspoon salt
  • 1 can (14-1/2-ounce) Mexican-style stewed tomatoes
  • 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese
  • 4 cups corn chips

Directions

  • 1. In a skillet, cook ground beef, celery, onion, green pepper and garlic until meat is browned and vegetables are tender; drain. Stir in rice, chili, mayonnaise, hot pepper sauce, salt and tomatoes. Pour mixture into a 2-1/2-qt. casserole. Bake at 350° for 35-45 minutes or until heated through. Top with cheese and corn chips. Return to oven for 3 to 4 minutes or until cheese is melted. Let stand a few minutes before serving. Yield: 6-8 servings.

Reviews for Beef, Rice and Chili Casserole

Sort By :
MY REVIEW
cindiak
Reviewed Nov. 17, 2013

"Made this for a potluck at work and it went fast. Good comfort food on a cold day."

MY REVIEW
MissM_Home
Reviewed Aug. 23, 2009

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Beef, Rice and Chili Casserole

Country Ground Beef
Try a FREE ISSUE of Taste of Home!

There's nothing to assembling this hearty, satisfying dish. Men especially like it—they never leave the table hungry!—June Howard, Athol, Idaho

SERVINGS: 6-8
CATEGORY: Main Dish
METHOD:
TIME: Prep: 20 min. Bake: 40 min.

Ingredients:

  • 1/2 pound ground beef
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1 small green pepper, chopped
  • 1 garlic clove, minced
  • 2 cups cooked rice
  • 1 can (15-ounce) chili con carne with beans
  • 2/3 cup mayonnaise
  • Few drops hot pepper sauce
  • 1/2 teaspoon salt
  • 1 can (14-1/2-ounce) Mexican-style stewed tomatoes
  • 1 to 2 cups (4 to 8 ounces) shredded cheddar cheese
  • 4 cups corn chips

Directions:

In a skillet, cook ground beef, celery, onion, green pepper and garlic until meat is browned and vegetables are tender; drain. Stir in rice, chili, mayonnaise, hot pepper sauce, salt and tomatoes. Pour mixture into a 2-1/2-qt. casserole. Bake at 350° for 35-45 minutes or until heated through. Top with cheese and corn chips. Return to oven for 3 to 4 minutes or until cheese is melted. Let stand a few minutes before serving. Yield: 6-8 servings.

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