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.
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
- 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.
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.