Beef, Rice and Chili Casserole Recipe

5 1 2
Beef, Rice and Chili Casserole Recipe
Beef, Rice and Chili Casserole Recipe photo by Taste of Home
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Beef, Rice and Chili Casserole Recipe

Read Reviews
5 1 2
Publisher Photo
There's nothing to assembling this hearty, satisfying dish. Men especially like it—they never leave the table hungry!—June Howard, Athol, Idaho
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL 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.
Originally published as Beef, Rice and Chili Casserole in Country Ground Beef 1993, p93

  • 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
  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.
Originally published as Beef, Rice and Chili Casserole in Country Ground Beef 1993, p93

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cindiak User ID: 221828 44368
Reviewed Nov. 17, 2013

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

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