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!
A person isn’t who they are during the last conversation you had with them – they’re who they’ve been throughout the whole relationship.
~ Ranier Maria Rilke
You may also enjoy my Skillet Cherry Cobbler!
This is a fall/winter favorite at our house! TY for the recipe.
🙂 it is a great fall/winter recipe!! I hope you have a blessed day!!
One skillet anything is a favorite of mine but I know a teenage boy that this might help fill up. 🙂
I was delighted to see the Mexene chili powder in your picture of contents. I grew up eating chili and that is the only chili powder my Mom ever used. After she died, my Dad continued using her recipe and became the chili expert. And it is all I use. It wouldn’t be chili in my family using any other.
I love it too Mimi!!! It is what my Mama used and what I keep on hand now as well. Some traditions are just hard to break. 🙂
Is filling a teenage boy even possible Anita? 🙂 I haven’t been able to find the secret where Brady is concerned.
I made this for dinner this evening and it is a keeper! Tasty, easy and quick! I usually have all the ingredients on hand so will keep this recipe in mind when I need a quick meal. Thanks for sharing the recipe!
I am so glad you enjoyed it Janene!!!
sounds wonderful-but who can afford ground beef-what about turkey or chicken?????/
This was written at a time when ground beef was affordable. Soon we may marvel at being able to afford rice.
I’ve found im not a fan of ground turkey at all and it puts me off to taste chicken when my brain tells me its a beef recipe. As with all my recipes, I encourage you to modify it to suit your needs and taste.
This does sound like a yummy recipe, but, like some of the others, I would have to leave out the rice since my husbnd is not a rice eater. So I’ll serve it some ther way. Will probably try pasta and go from there.
Pasta would be perfect. Just sub it in the recipe and cook about ten minutes. 🙂
I just made this for my husband and he LOVED it!!! I made him a tortilla wrap with it. It was.incredible… Thank you!!
I am so glad to hear it was a hit Debra!!!
This looks wonderful! However, I would leave out the rice and serve this over spaghetti or other pasta = Chili-Mac!