Four Cheese Beef Chili Stuffing Bake Recipes

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CHILI-CHEESE BAKE



Chili-Cheese Bake image

Since my husband's a Navy meteorologist, we've sampled food all over the world. I adapted this recipe from one I was given while we were stationed on the Aleutian Islands. Fresh meat was difficult to obtain in that part of Alaska, so I learned to make many meals featuring grains and legumes instead! We're looking forward to retiring soon to a small farm in central Maine. All three of our children were 4-H leader for 9 years.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 11

3 cups cooked rice
2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1/2 teaspoon salt
1 can (15 to 16 ounces) red kidney beans, rinsed and drained
1 medium onion, chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon Creole seasoning
2 cups shredded sharp cheddar cheese, divided

Steps:

  • In a greased small baking dish, combine all ingredients except cheese. Top with 1-1/2 cups of cheese. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10 minutes more.

Nutrition Facts :

FOUR CHEESE STUFFED JALAPENOS



Four Cheese Stuffed Jalapenos image

These are a great appetizer - jalapeno peppers stuffed with 4 kinds of cheese and spices, then baked.

Provided by Melissa

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 25m

Yield 4

Number Of Ingredients 11

8 jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup shredded Cheddar cheese
¼ cup crumbled feta cheese
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon chili powder
¼ teaspoon garlic powder

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add jalapeno peppers, cover, and steam until slightly tender, about 5 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Mix cream cheese with Parmesan, Cheddar, and feta cheeses, garlic, salt, black pepper, cayenne pepper, chili powder, and garlic powder in a bowl.
  • Arrange jalapeno peppers on prepared baking sheet. Spoon cheese mixture into each pepper.
  • Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 5 g, Cholesterol 87.4 mg, Fat 26.9 g, Fiber 0.9 g, Protein 10.7 g, SaturatedFat 17 g, Sodium 1045.6 mg, Sugar 1.8 g

CHILES RELLENOS (STUFFED PEPPERS)



Chiles Rellenos (Stuffed Peppers) image

This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.

Provided by ADRIANSALAS

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 10

4 fresh poblano chile peppers
½ pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
½ cup all-purpose flour
1 cup corn oil

Steps:

  • Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
  • While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
  • Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
  • Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
  • Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g

CHEESY CHILI CASSEROLE



Cheesy Chili Casserole image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 15

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

Steps:

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

Nutrition Facts : Calories 590, Carbohydrate 77 g, Cholesterol 75 mg, Fiber 8 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1490 mg, Sugar 8 g, TransFat 1 g

FOUR-CHEESE BEEF CHILI STUFFING BAKE



Four-Cheese Beef Chili Stuffing Bake image

Apparently there is no limit to the amount of goodness you can get into just one casserole dish. Proof: This Four-Cheese Beef Chili Stuffing Bake.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 8

1-1/2 cups hot water
2 Tbsp. chopped fresh cilantro
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Shredded Four Cheese

Steps:

  • Heat oven to 400ºF.
  • Add hot water and cilantro to stuffing mix; stir just until moistened.
  • Brown meat in large skillet; drain. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1260 mg, Carbohydrate 39 g, Fiber 6 g, Sugar 6 g, Protein 34 g

SOUTHWEST CHILI-BEEF & CHEESE STUFFING BAKE



Southwest Chili-Beef & Cheese Stuffing Bake image

Here's a fine taste of the Southwest, all in one easy casserole. This beef-chili bake has it all: cornbread stuffing, cheese and chunky salsa too.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 8

1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® Thick & Chunky Salsa
1/2 tsp. dried oregano leaves
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses

Steps:

  • Heat oven to 400ºF.
  • Add hot water to stuffing mix; stir just until moistened.
  • Brown meat in large skillet; drain. Stir in beans, tomato sauce, salsa and oregano. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1280 mg, Carbohydrate 38 g, Fiber 6 g, Sugar 6 g, Protein 34 g

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES



Double-Yummy Chili Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 24

6 large russet potatoes (about 3 pounds), scrubbed
1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces)
1/4 cup unsalted butter
2 teaspoons kosher salt
3 scallions (white and green), minced
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt, plus more as needed
Freshly ground black pepper
1 tablespoon ancho chile powder
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 whole cloves
1 tablespoon tomato paste
2 canned chipotle chile in adobo, coarsely chopped, with 1 tablespoon of their sauce
4 canned whole, peeled tomatoes, drained
1 pound ground beef chuck
One 15 1/2-ounce can kidney beans, rinsed and drained
One 12-ounce Mexican lager-style beer
1 scallion (white and green), minced
Sour cream for garnish

Steps:

  • To make the potatoes: Preheat the oven to 425 degrees F.
  • Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
  • Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
  • Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

DAD'S BEEF CHILI STUFFING BAKE



Dad's Beef Chili Stuffing Bake image

Dad knows how to make the most of his kitchen time! This easy beef, chili and stuffing bake is a family-pleaser that's ready to eat in 50 minutes.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 8

1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® Thick & Chunky Salsa
1 Tbsp. chili powder
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 400ºF.
  • Add hot water to stuffing mix; stir just until moistened.
  • Brown meat in large skillet; drain. Stir in beans, tomato sauce, salsa and chili powder. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 440, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 1260 mg, Carbohydrate 38 g, Fiber 6 g, Sugar 6 g, Protein 34 g

CHEDDAR-CHEESY STUFFING & BEEF CHILI BAKE



Cheddar-Cheesy Stuffing & Beef Chili Bake image

Here's a shepherd's pie for the Southwestern crowd: a beef-chili bake that's cheesy with Cheddar and topped with tender cornbread stuffing.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 8

1-1/2 cups hot water
2 green onions, sliced
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® Thick & Chunky Salsa
1 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Heat oven to 400ºF.
  • Add hot water and onions to stuffing mix; stir just until moistened.
  • Brown meat in large skillet; drain. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 440, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1260 mg, Carbohydrate 39 g, Fiber 6 g, Sugar 6 g, Protein 34 g

CHILI BEEF BAKE



Chili Beef Bake image

"We served this zesty casserole at a fund-raising luncheon for a local college," shares Martha Huffman of Monticello, Arkansas. "The students went crazy for it and come back for seconds and thirds. Some even asked for the recipe, which relies on convenient canned beans, soup and tomatoes."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 11

2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
12 flour tortillas (6 inches)
2 cans (15 ounces each) pinto beans, rinsed and drained
6 slices process cheese (Velveeta)
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained

Steps:

  • In a skillet, brown beef; drain. Add onion and garlic; cook until tender. Remove from the heat; add chili powder, salt and pepper., Place six tortillas in a greased 13-in. x 9-in. baking dish, overlapping slightly. Top with half of the meat mixture. Layer with beans, remaining meat mixture, cheese and remaining tortillas. Combine soup and tomatoes; pour over tortillas (dish will be full). Bake, uncovered, at 350° for 30 minutes or until bubbly and heated through.

Nutrition Facts : Calories 521 calories, Fat 26g fat (9g saturated fat), Cholesterol 92mg cholesterol, Sodium 1444mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 35g protein.

GROUND BEEF CHILI & CORNBREAD STUFFING BAKE



Ground Beef Chili & Cornbread Stuffing Bake image

Here's an easy, cheesy beef and chili bake with everything they love-including chunky salsa and savory cornbread stuffing.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings, about 1-1/3 cups each

Number Of Ingredients 8

1-1/2 cups hot water
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 lb. lean ground beef
1 can (15 oz.) kidney beans, undrained
1 can (8 oz.) tomato sauce
1 cup TACO BELL® Thick & Chunky Salsa
1/2 tsp. ground cumin
1 cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat oven to 400ºF.
  • Add hot water to stuffing mix; stir just until moistened.
  • Brown meat in large skillet; drain. Stir in beans, tomato sauce, salsa and cumin. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese. Cover with stuffing.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1260 mg, Carbohydrate 38 g, Fiber 6 g, Sugar 6 g, Protein 34 g

SKILLET CHILI-CHEESE FRY BAKE



Skillet Chili-Cheese Fry Bake image

Turn your favorite game day food into an easy family dinner with this chili-cheese fry bake!

Provided by Tieghan Gerard

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

1 teaspoon olive oil
1 lb lean ground beef or chicken
1 small onion, diced
1/4 cup canned Muir Glen™ organic tomato paste
1 can (14 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 pouch (1 oz) chili seasoning mix
1 teaspoon Worcestershire sauce
1 can (14 oz) pinto beans, drained, rinsed
3 cups shredded sharp Cheddar cheese (12 oz)
1 bag (16 oz) Cascadian Farm™ frozen organic crinkle cut French fries
Cooked crumbled bacon
Chopped red onion

Steps:

  • Heat oven to 425°F.
  • In 10-inch cast-iron or other ovenproof skillet, heat 1 teaspoon olive oil over medium heat. Add ground beef and onion. Brown all over, breaking up meat as you go. Once meat is browned and onions are soft, add tomato paste and crushed tomatoes. Stir it all up, and then stir in the chili seasoning mix, Worcestershire sauce and pinto beans. Heat to a simmer, and cook about 5 minutes or until sauce has thickened and is bubbling. Remove from heat.
  • Smooth the chili out into an even layer in skillet, and sprinkle with one-third of the Cheddar cheese. Add half of the frozen French fries over top, and then add another one-third of the cheese. Finally add the remaining French fries and the remaining cheese. Place skillet in oven, and bake 20 to 25 minutes or until French fries are cooked through and cheese is melted and golden. Remove from oven, and allow to stand 5 minutes. Serve in bowls or plates sprinkled with crumbled bacon and chopped red onion.

Nutrition Facts : ServingSize 1 Serving

CHEESE-TOPPED BEEF BAKE



Cheese-Topped Beef Bake image

"Looking for something quick but 'different' for dinner one night, I was browsing through a Taste of Home cookbook," shares Debbie Pirlot from Green Bay, Wisconsin. "I found two easy recipes with similar ingredients and decided to combine them. The result is this rich and delicious recipe that my family really enjoys."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8-10 servings.

Number Of Ingredients 7

1 package (16 ounces) medium pasta shells
1 pound ground beef
1 jar (26 ounces) spaghetti sauce
1 envelope taco seasoning
1 carton (8 ounces) spreadable chive and onion cream cheese
1 cup sour cream
1 cup shredded cheddar cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce and taco seasoning. , In a small bowl, combine cream cheese and sour cream; set aside. , Drain the pasta; stir into beef mixture. Transfer to a greased 13x9-in. baking dish. Spread with cream cheese mixture; sprinkle with cheddar cheese. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted.

Nutrition Facts :

BEEF STUFFING BAKE



Beef Stuffing Bake image

"I work full-time, so I'm always looking for quick and easy dishes that taste good," shares Denise Goedeken from Platte Center, Nebraska. "This one includes two of my kids' favorite foods-ground beef and stuffing. It goes over great at potluck suppers."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 8

1 pound ground beef
1 small onion, chopped
1 package (10 ounces) beef- or pork-flavored stuffing mix
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup water
1 cup frozen mixed vegetables

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to an ungreased 13-in. x 9-in. baking dish. , In a large bowl, combine contents of stuffing seasoning packet, soups, mushrooms, water and vegetables. Sprinkle stuffing over beef mixture; top with soup mixture. , Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts : Calories 319 calories, Fat 12g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1239mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

CHILI CHEESE CASSEROLE!



Chili Cheese Casserole! image

This is a wonderful side dish that can be served cut into squares. It is not too spicy! I received it at an Art Seminar years ago, and it is always requested.

Provided by Koechin Chef

Categories     Cheese

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup butter, melted
10 eggs
1/2 cup flour
1 lb monterey jack cheese, shredded
3 (4 ounce) cans chopped chilies
1 pint small curd cottage cheese
1 teaspoon baking powder
1 teaspoon salt

Steps:

  • In a large bowl, whisk the eggs.
  • Add the flour, baking powder and salt, and whisk to combine.
  • Add all remaining ingredients. Stir well.
  • Pour into 9x13 sprayed casserole dish.
  • Bake at 400* for 10 minute REDUCE HEAT to 350*.
  • Continue to bake 35-40 minute
  • Serve hot cut into squares. Enjoy, Koechin.

Nutrition Facts : Calories 339.7, Fat 25.1, SaturatedFat 14.5, Cholesterol 236, Sodium 694.1, Carbohydrate 8.4, Fiber 0.6, Sugar 2.1, Protein 20.4

CHILI BEEF CASSEROLE



Chili Beef Casserole image

A quick and easy recipe that has a great taste. Can be prepared ahead to 'oven' stage then frozen.

Provided by windwalker

Categories     Main Dish Recipes     Casserole Recipes

Time 1h

Yield 4

Number Of Ingredients 13

¾ pound lean ground beef
2 teaspoons olive oil
2 onions, chopped
1 green bell pepper, chopped
¼ cup frozen green peas
½ teaspoon chili powder
½ teaspoon red pepper flakes
1 (14.5 ounce) can canned tomatoes, drained and chopped
¼ cup tomato paste
1 (15.25 ounce) can kidney beans, drained
1 (11 ounce) can whole kernel corn, drained
4 (6 inch) corn tortillas, quartered
⅓ cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  • In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and set aside.
  • Heat the olive oil in a separate skillet over medium heat, and cook the onions until tender. Mix in the green pepper and peas, and season with chili powder and red pepper flakes. Stir the cooked beef, tomatoes, and tomato paste into the mixture. Reduce heat to low, and simmer 5 minutes. Mix in the kidney beans and corn.
  • Spoon 1/2 the skillet mixture into the prepared casserole dish, and top with 1/2 the tortilla quarters. Layer with remaining skillet mixture.
  • Cover and bake 25 minutes in the preheated oven. Remove cover, and top with remaining tortillas and cheese. Continue baking 10 minutes, or until cheese is melted and golden brown.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 58.1 g, Cholesterol 58.1 mg, Fat 15.9 g, Fiber 13.4 g, Protein 31.1 g, SaturatedFat 5.2 g, Sodium 881.2 mg, Sugar 10.7 g

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From americanofoodrecipes.blogspot.com


CHILI BEEF STUFFING BAKE RECIPE - COOKEATSHARE
Directions. Mix contents of Vegetable/Seasoning packet, warm water and margarine in large bowl till margarine is melted. Stir in Stuffing Crumbs just to moisten. Let stand 5 min. Mix meat, beans, tomato sauce and chili pwdr in 12 x 8 inch baking dish. Top with stuffing; sprinkle with cheese.
From cookeatshare.com


HOW TO MAKE TASTY CHILI BEEF STUFFING BAKE - AMERICAN FOOD RECIPES
Chili Beef Stuffing Bake step by step. Heat oven to 400° F. Add hot water to stuffing mix; stir just until moistened.. Brown meat in large skillet; drain. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole; top with cheese and stuffing.. Bake 30 min. or until heated through.. SUBSTITUTE: Prepare using KRAFT 2% Milk Shredded ...
From americanofoodrecipes.blogspot.com


CHILI-BEEF STUFFING BAKE - RECIPESRUN
1. Brown meat in large skillet; drain. Return to skillet. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheese.
From recipesrun.com


RECIPE: YUMMY CHILI BEEF STUFFING BAKE
Remove from the heat; add chili powder, salt and pepper. Place six tortillas in a greased. Chili Beef Stuffing Bake step by step. Heat oven to 400° F. Add hot water to stuffing mix; stir just until moistened.. Brown meat in large skillet; drain. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole; top with cheese and stuffing ...
From recipeguide.netlify.app


CHEESY HASH BROWN CHILI BAKE - PLAIN CHICKEN
2021-10-13 Preheat oven to 425ºF. Lightly spray a 9×13-inch baking dish with cooking spray. In a large skillet, brown the ground beef. Drain fat. In a large bowl, combine beef, sloppy joe sauce, chili, tomato sauce, 1 cup cheese, and hash browns. Spread into prepared baking dish.
From plainchicken.com


CHUNKY BEEF AND CHILI RICE BAKE | FRENCH'S - MCCORMICK
1 Preheat oven to 350°F. Spray 13x9-inch baking dish with no stick cooking spray. Set aside. Toss beef cubes with 2 tablespoons of the Seasoning Mix in large bowl. Heat oil in large deep skillet on medium heat. Add beef; cook 3 to 5 minutes or until browned on all sides. Add onions, cook 2 to 3 minutes or until softened.
From mccormick.com


FOUR CHEESE JALAPENO POPPERS RECIPE - CHILI PEPPER MADNESS
2015-10-07 Especially when they're stuffed with loads of ooey-gooey cheese, and this recipe is no exception. We're talking a combination of four different cheeses - cream cheese, goat cheese, asiago and white cheddar. It's a great combination, with plenty enough of the creamy cheese to help everything blend together into a consistent bite.
From chilipeppermadness.com


RECIPE: CHUNKY CHILI CASSEROLE (USING STOVE TOP STUFFING) …
Microwave on HIGH 4 minutes or until beef is no longer pink. Drain. Stir in chili, 1 cup cheese, corn and olives. Spoon over stuffing. Cover loosely with waxed paper. Microwave 10 minutes, rotating casserole halfway through cooking time. Let stand 5 minutes. Sprinkle with remaining 1/2 cup cheese. Serve with sour cream.
From recipelink.com


MOM! WHAT'S FOR DINNER?: CHILI-BEEF STUFFING BAKE
1 cup KRAFT Shredded Cheddar Cheese HEAT oven to 400ºF. Add water to stuffing mix; stir just until moistened. BROWN meat in large skillet; drain. Stir in beans, tomato sauce and salsa. Spoon into 2-qt. casserole; top with cheese and stuffing. BAKE 30 min. or until heated through.
From amysrecipeblog.blogspot.com


CHILI CHEESE BAKE - TASTY REWARDS
To assemble, spread cream cheese evenly in a lightly greased 9”x13” baking pan. Layer chili, cooked ground beef, half of the shredded cheese, crushed Tostitos® Restaurant Style Tortilla Chips and the remainder of the shredded cheese in the order given. Bake uncovered for approximately 15–20 minutes or until cheese melts.
From tastyrewards.com


21 STUFFING WITH GROUND BEEF RECIPE - SELECTED RECIPES
Heat the oven to 350°F and transfer the stuffing to an oven-safe dish (or, you can keep it in the dish that it was originally cooked in). If it seems dry, you’ll want to add a splash of broth. Cover with foil and bake for 20 minutes, then remove foil and bake again until crisp, 15–20 minutes.
From selectedrecipe.com


RECIPE: PERFECT CHILI BEEF STUFFING BAKE - AMERICAN FOOD RECIPES
This chili-beef bake is filled with everything good—from cornbread stuffing and kidney beans to chunky salsa and melted cheddar cheese. Stir in cornstarch, onion, chili powder and garlic powder. Chili Beef Stuffing Bake instructions. Heat oven to 400°F.. Add hot water to stuffing mix; stir just until moistened.. Brown meat in large skillet; drain. Stir in beans, …
From americanofoodrecipes.blogspot.com


TOSTITOS - CHILI CHEESE BAKE | TASTY REWARDS
Preheat oven to 350°F (180°C). Spread cream cheese evenly in lightly greased 13- x 9-inch baking pan. Layer chili, ground beef, half of the cheddar, crushed Tostitos® Restaurant Style tortilla chips and remaining cheese over top. Layer chili, cooked ground beef, half of the shredded cheese, crushed Tostitos ® Restaurant Style tortilla chips ...
From tastyrewards.com


RECIPE: APPETIZING CHILI BEEF STUFFING BAKE
You need 1 cup of KRAFT Shredded Cheddar Cheese. Chili Beef Stuffing Bake step by step. Heat oven to 400°F.. Add hot water to stuffing mix; stir just until moistened.. Brown meat in large skillet; drain. Stir in beans, tomato sauce and salsa. Spoon into 2 qt. casserole; top with cheese and stuffing.. Bake 30 min. or until heated through..
From recipeguide.netlify.app


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