Chili Cheese Bake

Adapted from the cookbook Custom Cooking by Mary Carney

For 8 servings:
Combine:
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.

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