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.

Preparing One Skillet Chili Bake
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.

Adding tomatoes and beans to One Skillet Chili Bake
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)
Adding rice and seasonings to One Skillet Chili Bake
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.
One Skillet Chili Bake all stirred 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.
One Skillet Chili Bake
Remove lid and sprinkle liberally with shredded cheese.
One Skillet Chili Bake topped with cheese
Allow cheese to melt. Serve with tortilla or corn chips. One Skillet Chili Bake ready to eat
And now I have to go make Chili Bake!Digging into One Skillet Chili Bake
Yum!
 

One Skillet Chili Bake

A hearty, filling meal in one! My kids love eating this with chips.
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Course: Appetizer
Cuisine: American
Keyword: skillet
Servings: 4
Calories: 417kcal
Author: Christy Jordan

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!

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!

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79 Comments

  1. I have made this for my family. A quick filling dinner to make after work. It is also very tasty!
    Thanks Christy

  2. Love your blog and keep your cookbooks close at hand in the kitchen, Christy. I have a question–do you use minute rice or ‘regular’ raw rice in this recipe? I read all the comments to see if anyone asked. (everybody’s smarter than me!) 😉 lol

  3. My family loved this, got a 5 out of from my husband. Thank you for sharing such delicious recipes with us

  4. I made this over the weekend, and it was a big hit with my family. Great blend of tastes, mild enough for my son and spicy enough for others. I topped mine with a little salsa. Fighting over leftovers:).

  5. Christy! Your comment about Rotel made me laugh out loud! Y’all can move to Alabama or … … I just love you.

  6. Should be a March favorite too! I met you several years ago while roaming around the Civic Center in Huntsville. Just a heads up if you don’t mind sharing… The Historic Lowry House is having it’s 1st Chili Cookoff March 30 time: 12-5 p.m. We’d love to have you & friends come.

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