Rachel Ray's beef and black bean chili & corn chip casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 403.2
  • Total Fat: 24.8 g
  • Cholesterol: 70.0 mg
  • Sodium: 761.0 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 23.9 g

View full nutritional breakdown of Rachel Ray's beef and black bean chili & corn chip casserole calories by ingredient



Number of Servings: 12

Ingredients

    2 pds 90% lean ground beef
    1 tvs evoo
    salt/pepper
    1 tbsp worcestershire sauce
    1 med onion, finely chopped
    4-6 cloves garlic, finely chopped
    1 6z can sliced jalapeno peppers
    2 1/2-3 tbsp chili powder
    1 tbsp cumin
    1 cup beef stock or broth
    1 14 oz can diced stewed tomatoes
    1 8oz can tomato sauce
    2 15 oz cans black beans, drained
    3 cups corn chips (fritos)
    2 cups shredded montery jack cheese (I used reduced fat)
    3 scallions, chopped

Directions

In a large, deep skillet or pot, brown ground beef in evoo over high heat. Season meat w/salt and pepper, then add Worcestershire sauce. When the meat is browned and crumbled, reduce heat to medium- high then add onion, garlic, and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stri in broth adn scrape up pan drippings. Stir in diced tomatoes, tomato sauce, and black beans. When the mixture comes to a bubble, reduce heat and simmer 5 minutes.

Preheat broiler.

Transfer chili to a shallow casserole and top with corn chips and cheese. Melt cheese under broiler. Top casserole with scallions;serve.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user DANSNQUEEN.