Chili-Cheese Bake Recipe

5 2 4
Chili-Cheese Bake Recipe
Chili-Cheese Bake Recipe photo by Taste of Home
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Chili-Cheese Bake Recipe

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5 2 4
Publisher Photo
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 children were 4-H leader for 9 years.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Chili-Cheese Bake in Country Woman January/February 1992, p31

Nutritional Facts

1 cup: 319 calories, 11g fat (8g saturated fat), 40mg cholesterol, 735mg sodium, 39g carbohydrate (3g sugars, 5g fiber), 15g protein.

  • 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 shredded sharp cheddar cheese, divided
  1. 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.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Chili-Cheese Bake in Country Woman January/February 1992, p31

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PrplMonky5 User ID: 6612040 232675
Reviewed Sep. 11, 2015

"Delicious! I made this as a side to some chicken tostadas. I cut the recipe in half and it worked out fine. I did forget to put in the kidney beans but remembered halfway through, so after it was in the oven for about 10 minutes, I took it out, threw the beans in, and stirred it up. That way the cheese was mixed throughout AND it would be on top. I didn't do the full 25 10 minutes only because I did cut it in half. Probably did more like 15-20 minutes, then an additional 3-5 minutes after topping with the rest of the cheese. Next time I think I'll add in some green pepper."

MY REVIEW
Plowgirl7 User ID: 7313238 11331
Reviewed Jul. 10, 2014

"My mom used to make this all the time. I just love it. Just made it today, made ahead of time now all I have to do is heat it on the BBQ later."

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