This hearty Santa Fe style chili casserole boasts full flavors on a meager budget. It’s a fantastic blend of beef, peppers, onions and seasonings . . .
A versatile use of leftovers, this dish can be adapted easily by using grilled beef tips in place of the ground meat, or even leftover cooked chicken that has been cut into bite sized morsels. If you have a larger family or company coming, add a can of black beans that have been drained and rinsed to extend the dish, or a cup of corn kernels, or a cup of diced tomatoes, or all of the above. There’s really no Wrong way to make this filling, affordable dish.
1 pound lean ground beef or Ground Turkey
1 Leg onion, peeled & diced
1 cup chopped green (or red) peppers
1 Tbs chili powder
1 teaspoon garlic powder
2 cups beef broth
1 6-ounce can tomato paste
3 cups cooked rice
Optional: 1 cup (4 oz) shredded Cheddar cheese
Optional: 1/2 cup Corn
In a large skillet saute the ground meat, onion and peppers over medium heat, stirring, until meat is no longer pink.
Add the chili powder, garlic powder, broth and tomato paste, stirring well. Reduce heat, cover and Simmer for a few minutes to let the flavors develop. Add rice. Spoon into greased shallow 2-quart baking dish. Sprinkle with cheese. Bake at 350 degrees 20 minutes.
If you don’t have cheese, omit it and add diced tomatoes or corn or black beans, sliced jalapenos or anything else you’d prefer. If you want to use leftover chicken that you have on hand, use chicken broth in place of the beef broth.
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