Cheesy Chili Casserole

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

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Prep Time 45 min
Total Time 45 min
Servings 8

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

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Directions

1 Cook rice as directed on package, using 2 1/2 cups water.
2 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.
3 Just before serving, gently stir in cooked rice and cilantro. Garnish with additional chopped cilantro, if desired. Serve warm with tortilla chips.