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Chili-Cheese Bake

 Chili-Cheese Bake
Since my husband's a Navy meteorologist, we've sampled food all over the world. I adapted this recipe from one I was given while we were stationed on the Aleutian Islands. Fresh meat was difficult to obtain in that part of Alaska, so I learned to make many meals featuring grains and legumes instead! We're looking forward to retiring soon to a small farm in central Maine. All three of our child
6 ServingsPrep: 10 min. Bake: 35 min.

Ingredients

  • 3 cups cooked rice
  • 2 garlic cloves, minced
  • 1 can (4 ounces) chopped green chilies
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 can (15 to 16 ounces) red kidney beans, rinsed and drained
  • 1 medium onion, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon Creole seasoning
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided

Directions

  • In a greased small baking dish, combine all ingredients except
  • cheese. Top with 1-1/2 cups of cheese. Cover and bake at 350°
  • for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10
  • minutes more. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 319 calories, 11 g fat (8 g saturated fat), 40 mg cholesterol, 735 mg sodium, 39 g carbohydrate, 5 g fiber, 15 g protein.