Chili in the Oven

Everyone loves a great bowl of chili while watching the big game. Salsa, rice & cheese give a new spin to this oven-baked version! You can assemble ahead of time and refrigerate - just add 10 minutes to the first bake time.
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50 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 1 lb (500 g) lean ground beef
  • Small check mark in a circle icon 1 jar (650 mL) Old El Pasoᵀᴹ Thick N' Chunky Salsa
  • Small check mark in a circle icon 1 can (19 oz/540 mL) black beans, drained
  • Small check mark in a circle icon 2 cups (500 mL) water
  • Small check mark in a circle icon 1 pouch (39 g) Old El Pasoᵀᴹ Chili Seasoning Mix
  • Small check mark in a circle icon 2/3 cup (150 mL) long grain rice
  • Small check mark in a circle icon 1 cup (250 mL) Monterey Jack Cheese, shredded
  • Small check mark in a circle icon 4 slices processed cheese
Preparation
  1. Heat oven to 350°F (180°C). Brown beef in skillet over medium-high heat; drain.
  2. Add salsa, beans, water and chili seasoning mix. Bring to a boil and stir in rice.
  3. Spoon into a 13x19-inch (22x33 cm) baking dish. Cover and bake for 30 minutes.
  4. Stir in the shredded cheese. Arrange cheese slices over top of chili.
  5. Bake, uncovered for 5 minutes until rice is tender and cheese is melted.
Expert Tips
  • Try substituting ground chicken or turkey for a lighter yet tasty alternative.