Chili Cheese Bake

Adapted from the cookbook Custom Cooking by Mary Carney

For 8 servings:
4 cups cooked rice
1 t. garlic powder
1 four ounce can green chilies
2 t chili powder
1 t. salt
2 cups cooked kidney beans (or other beans- pinto, anasazi, black turtle…)
1 cup diced, cooked onion
2 t. ground cumin
1 t. oregano
2 cups tomato puree
Optional: cooked, leftover meat, 2 cups

Either freeze now, or mix with four cups of shredded cheese, pour into greased 9X13 pan, bake at 325 for 25 minutes, or until heated through. Top with another 1/2 cup cheese, bake until melted.

This entry was posted in legumes, main dish, meat, OAMC, vegetarian. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>