Chili Sour Cream Rice Bake
A layered casserole with seasoned ground beef, chili beans and tomatoes over a creamy rice mixture, topped with melted cheddar.
Servings: 6 servings
Ingredients
Ingredients
- 1 lblean ground beef
- 1 1.75-ozpacket chili seasoning
- 1 8-ozcan tomato sauce
- 1 15-ozcan chili beans, ,undrained
- 1 15-ozcan diced tomatoes, ,undrained
- 3 cupscooked rice
- 1 cupcottage cheese
- 1 cupsour cream
- 1 1/2 cupsshredded cheddar cheese
Instructions
Instructions
- Preheat oven to 350°F. Spray a 9×9-inch baking dish with cooking spray and set aside.
- In a large skillet over medium-high heat, brown 1 lb lean ground beef, breaking it up with a spoon, until no pink remains (about 6–8 minutes).
- Drain off excess fat from the skillet and return the beef to the skillet.
- Add 1 (1.75-oz) packet chili seasoning, 1 (8-oz) can tomato sauce, 1 (15-oz) can chili beans (undrained), and 1 (15-oz) can diced tomatoes (undrained) to the beef; stir to combine.
- Bring the mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, for 5 minutes.
- While the chili simmers, in a medium bowl stir together 3 cups cooked rice, 1 cup cottage cheese, and 1 cup sour cream until evenly combined.
- Spread the rice mixture in an even layer in the prepared 9×9-inch baking dish.
- Spoon the beef and chili mixture evenly over the rice layer.
- Sprinkle 1½ cups shredded cheddar cheese evenly over the top.
- Bake uncovered for 20–25 minutes, until the casserole is heated through and the cheese is melted and bubbly.
- Let the casserole rest about 5 minutes before serving.
Equipment
- 12-inch Non-Stick Skillet
- Meat Masher Tool
- Mixing bowls
- 8-inch square baking dish
- Rotary Cheese Grater
Notes
You can use ground beef or ground turkey in this dish.
You can use any type of cooked rice that you prefer – white, brown, basmati are all good.
I used French’s Chili-O seasoning mix. Any brand of chili seasoning will work fine.
For a gluten-free dish, use a packet of gluten-free chili seasoning. McCormick makes a good one.
Don’t like beans in your chili? You can leave them out.
Feel free to add fresh onions, bell peppers, a can of Rotel diced tomatoes and green chiles, or jalapeńos to the chili mixture.
Can Chili Sour Cream Rice Bake be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it until you are ready to bake. You may need to add a few minutes to the cooking time if baking this dish straight from the refrigerator.
Can Chili Sour Cream Rice Bake be frozen? Yes! Assemble the casserole and let it cool completely. Cover the dish with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and bake as directed.
You can use any type of cooked rice that you prefer – white, brown, basmati are all good.
I used French’s Chili-O seasoning mix. Any brand of chili seasoning will work fine.
For a gluten-free dish, use a packet of gluten-free chili seasoning. McCormick makes a good one.
Don’t like beans in your chili? You can leave them out.
Feel free to add fresh onions, bell peppers, a can of Rotel diced tomatoes and green chiles, or jalapeńos to the chili mixture.
Can Chili Sour Cream Rice Bake be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it until you are ready to bake. You may need to add a few minutes to the cooking time if baking this dish straight from the refrigerator.
Can Chili Sour Cream Rice Bake be frozen? Yes! Assemble the casserole and let it cool completely. Cover the dish with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and bake as directed.