One Skillet Chili Bake
This One Skillet Chili Bake is a good and hearty meal. This is a filling, satisfying, meaty dish, plus it has the bonus of involving very little effort to make.
Whats more, it is eaten with chips so you can ditch the utensils which means less clean up!
We have this dish for supper but it’s great to serve at sports events and such as well. Let me show you how easy it is to make.
Recipe Ingredients:
- Ground beef
- Kidney beans
- Ro-tel*
- Rice
- Chili powder
- Cheddar cheese
Ro-tel is a mixture of diced tomatoes and green chilies. In place of Ro-tel, you can just use a 14 ounce can of diced tomatoes and a small can (4 ounces) of chopped green chilies.
Place ground beef in a large skillet and brown it over medium high heat, chopping it up as you do so. Drain any grease once it’s done.
Pour in can of kidney beans, juice and all.
Add can of Ro-Tel, juice and all.
(or substitution for Ro-Tel as listed in ingredients)
Add in rice and chili powder. You can also add 1 cup of water. Sometimes I don’t have to add the water, it depends on the amount of juice in my tomatoes and kidney beans. When in doubt, you can always add the water and your rice will absorb what it needs and the rest will cook out.
Stir that all up.
Cover with lid and simmer for twenty minutes, or until the rice is done, stirring once if you think about it.
Most of the time I just grab a baking sheet to use for a lid.
Remove lid and sprinkle liberally with shredded cheese.
Allow cheese to melt. Serve with tortilla or corn chips. 
And now I have to go make Chili Bake!
Yum!
Servings: 4
Calories: 417kcal
Ingredients
- 1 lb ground beef
- 1 can red kidney beans 14-15 oz
- 1 can Ro-Tel or one small can diced tomatoes and small can chopped green chilies (10 oz*
- 1/2 Cup uncooked rice
- 2 Tablespoons chili powder
- 1 Cup shredded cheddar cheese
- 1 Cup water if needed
Instructions
- In large skillet, brown beef and drain well.
- Add beans, Ro-Tel, Rice, and Chili Powder.
- Simmer, covered, for 20 minutes or until rice is done. Uncover and top with cheddar cheese. Continue cooking until cheese melts. Serve with tortilla or corn chips.
Notes
*If you don't have Ro-Tel in your area, you can either move to Alabama or substitute 14.5 ounce can of diced tomatoes (with juice) and a 4 ounce can of chopped green chilis. This is going to be a larger amount than the Ro-Tel but it will be just fine.
Add in ideas:
Anything you'd normally add into chili, of course, works great in this. I love to add corn and have sour cream handy for folks to top theirs if they like. Green onions are also wonderful. I have been known to add an additional can of beans, usually rinsed black beans, as well. If you want this recipe to feed more people, simply add a little more rice and the needed water for that and it will go pretty far!
I've also used mozzarella when I didn't have cheddar and more than once I've simply topped it with a few slices of cheese in a pinch!
Add in ideas:
Anything you'd normally add into chili, of course, works great in this. I love to add corn and have sour cream handy for folks to top theirs if they like. Green onions are also wonderful. I have been known to add an additional can of beans, usually rinsed black beans, as well. If you want this recipe to feed more people, simply add a little more rice and the needed water for that and it will go pretty far!
I've also used mozzarella when I didn't have cheddar and more than once I've simply topped it with a few slices of cheese in a pinch!
Nutrition
Calories: 417kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
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~ Ranier Maria Rilke
You may also enjoy my Skillet Cherry Cobbler!
Thanks for the wonderful ideas on todays email i was lookn for something to take to a friends super bowl party now i have to choose which recipe…lol….have a great day !!!
I’m doubling in my 15 in. Cast iron skillet. Since I can make my own chips I might be able to eat a little. It royally sucks when fat, salt, and carbs are bad.
This recipe I’ve been making for years with many variations. Using Chili Beans instead of kidney beans (more flavor) but that is a personal choice. This also makes a delicious chili dip by leaving out some of the water. Put 8 oz. cream cheese in bottom of pan, any size will do, 9×13, etc. Put the chili on top then your cheese (even pepper jack or mexican blend) and bake until all is hot and cheese is melted. Use as a dip with corn chips, corn bread etc. My husband’s favorite way to eat this chili is to leave out the rice and put on top of sour cream mashed potatoes. Uses are endless.. Love your site and keep those good recipes coming.
If you use anything besides Mexene Chili
Powder add 1 teaspoon Cumin or add according
to your taste. Add Garlic powder also. I don’t
know exactly how much, but garlic is one of the
ingredients in Mexene chili powder. I always
add garlic to my chili so I don’t measure it.
I would also like to know about leaving the rice out and baking with a cornbread mix on top instead.
WELL, I’M SURE IT’S GREAT, BUT PUTTING RICE IN CHILI HERE IN TEXAS IS CONSIDERED A SERIOUS CRIME!!! WOULD IT TURN OUT O.K. IF YOU JUST LEFT THE RICE OUT? THANKS!
Timeless recipe, as we can see. Been doing variations of this for a lifetime! Yummy! ! thanks went to the pantry to fix frito pie a few minutes ago and decided I would check out Fb first. Great minds…