rice and red quinoa chili casserole_

Two chili recipes back to back I must be crazy!  Crazy in love with chili that is.  Yesterday, it was all about a chili mac soup, but today I’m making a chili casserole that is going to rock your world.  In fact I loved this dish so much after the first bite that I decided to make it twice in one week just to keep in the freezer.

I’m debating on sharing this already made casserole with family for Thanksgiving or keeping it hostage for a quick reheat meal in a jiffy. Oh the decisions. Mom and dad if you are reading this and you didn’t receive it I’m sorry. (Secretly I’m happy)

For this dish I used a rice and red quinoa blend and it only takes 10 minutes to cook. If you know anything about rice or quinoa you know that it takes a long time for these two to cook to perfection. This 10-minute bag from H-E-B has solved all my problems and I just might have used the whole bag in one week. Since we are traveling to visit family this week no worries because I will be stocking up with several bags while we are out and about.

Rice and red quinoa chili casserole

The whole family enjoyed this chili casserole and I promise that I really did share this recipe with them. Now it’s time for you to switch up your chili recipe and incorporate it into a casserole dish.

Other November primo pick items:

– Robert’s Reserve Cranberry Pomegranate Jalapeno Sauce
– Maple Creme Sandwich Cookies
– Cream Corn
– Pumpkin Spread
– City Street Nuts
– Plus many more

ENJOY ~ Meagan

Rice and red quinoa chili casserole

Rice and red quinoa chili casserole


  • 1 cup rice and red quinoa blend
  • 1 pound ground beef
  • 3/4 cup diced white onion
  • 1.25 ounce package mild chili package
  • 8 ounce can tomato sauce
  • 14.5 ounce can stewed tomatoes, drained
  • 15 ounce can pinto beans, drained
  • 2 cups shredded cheddar cheese, divided


Preheat oven to 350 degrees F.

Cook rice and red quinoa blend according to package instructions.  While rice is cooking add ground beef and onions to a skillet; cook until meat is brown.  Stir in the chili  mix and place in a large casserole dish.  Pour in the tomato sauce, stewed tomatoes, pinto beans and 1 cup of cheese.  Stir everything and then place in the oven for 25 minutes.  Remove and top with the rest of the cheese and bake for an additional 5 minutes.

All images and text ©.


Disclosure: I received a box of November #primopicks for a sponsored post for H-E-B. I’m beyond excited to be working with them again for recipe development. Thank you for supporting the brands that I LOVE.

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15 comments on “Rice and red quinoa chili casserole”

  1. This is SUCH a good idea! I’m always in the mood for chili and love quinoa dishes, too!

  2. I wish I had this for dinner tonight! So cozy but healthy!

  3. Love this! My husband is such a fan of chili anything, that this would be the perfect way to get in some healthy quinoa 🙂

  4. Thank you for posting something non-tgiving related!! Now, I am hungry!!

  5. After filling my brain with turkey recipe after turkey recipe, it’s great to see something that I can actually cook for dinner tonight. Thanks!

  6. This looks delicious! I love how quick it comes together too – perfect for any night!

  7. i’ve never seen this rice blend but i love that it cooks in just 10 minutes! and i bet this makes great leftovers. healthy too!

  8. This dish looks delicious! And I love how fast it is to make, the perfect quick meal!

  9. My brother in Houston love H-E-B stores. I am a little jealous that we don’t have them in Florida. That rice/quinoa combo sounds wonderful.

  10. Can’t go wrong with this casserole. Chili flavors are always popular
    in my family. You put cheese on it and it’s gone on top of that!

  11. I see nothing wrong with back to back chili recipes. Chili casserole is the only way I can get my pa to eat chili. This is perfect 😀

  12. What a gorgeous dish! Perfect for dinner!

  13. Two casseroles back to back is my dream team lineup!! Awesome!

  14. Perfect weeknight dinner! Love that rice and quinoa blend!

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