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