CHEESY CHILI CASSEROLE

Cheesy Chili Casserole image

Stir together meat, sautéed veggies, beans, and creamy jalapeño cheese flavors in this spirited skillet dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 15

Ingredients

1 1/2 cups uncooked regular long-grain white rice
2 1/2 cups water
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 small green bell pepper, seeded and diced
2 cloves garlic, finely chopped
1/2 cup water
1 can (28 oz) diced tomatoes
1 can (15 oz) Progresso™ dark red kidney beans, drained, rinsed
1 cup (4 oz) cubed Mexican prepared cheese product with jalapeño peppers (from a loaf)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro
Tortilla chips, as desired

Steps:

Cook rice as directed on package, using 2 1/2 cups water.
In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in onion, bell pepper, garlic, 1/2 cup water, the tomatoes and beans; cook about 6 minutes, stirring occasionally, until onion and bell pepper are tender. Stir in cheese product until melted. Stir in chili powder, cumin and salt. Cook 3 minutes longer.
Just before serving, gently stir in cooked rice and cilantro. Garnish with additional chopped cilantro, if desired. Serve warm with tortilla chips.

Nutrition Facts : Calories 590, Carbohydrate 77 g, Cholesterol 75 mg, Fiber 8 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 8 g, TransFat 1 g