Cheesy Chili Beef Rice Casserole
Comforting one-dish casserole with chili beef, rice, cheese, and sour cream baked until bubbly. Hits the comfort spot on a cold night when you want something filling and delicious. Ready in 45 minutes.
Equipment
- 9x13 Inch Casserole Dish
- Aluminum foil
- Wooden spoon
Ingredients
Casserole
- 1 batch Batch Chili Beef chunky style, about 1.5 lb, thawed
- 4 cup Cooked White Rice cooled
- 1 cup Beef Broth
- ½ cup Sour Cream
- ½ cup Pico De Gallo or salsa
- ½ cup Shredded Cheese cheddar or Colby Jack
- 1 tablespoon Avocado Oil
Topping
- ¼ cup Shredded Cheese cheddar or Colby Jack
- 2 teaspoon Butter for greasing dish
Optional Toppings
- Sour Cream
- Green Onions sliced
- Cilantro fresh
- Hot Sauce
Instructions
Prep
- Preheat oven to 350°F.
- Grease a 9x13 inch casserole dish with butter, spreading evenly on the bottom and sides.
Assemble
- In a large mixing bowl, combine the chili beef and cooked rice.
- Mix well to distribute the beef throughout.
- Add the beef broth, sour cream, pico de gallo, avocado oil, and ½ cup shredded cheese.
- Mix thoroughly until the mixture is moist but not soupy.
- Pour into the prepared dish and spread evenly.
- Sprinkle the remaining ¼ cup cheese over the top.
Cook
- Cover with aluminum foil and bake for 25 minutes.
- Remove foil and continue baking for 10-15 more minutes until the cheese is melted and bubbly and the edges are lightly golden.
Rest and Serve
- Let rest for 5 minutes.
- Serve directly from the dish topped with sour cream, green onions, cilantro, or hot sauce.
Notes
This really hits the comfort spot on a cold night when you want something filling and delicious. The combination of chunky chili beef, rice, and melted cheese creates ultimate comfort food. The beef broth and sour cream keep the casserole moist and creamy while baking - without them, the rice can dry out. The pico de gallo or salsa adds freshness and acidity that balances the richness. This casserole reheats beautifully for meal prep or leftovers. Store covered in the refrigerator for up to 4 days and reheat individual portions in the microwave or reheat the whole dish covered at 350°F for 20 minutes. You can assemble this in the morning, refrigerate it covered, then bake when you get home for an even easier weeknight dinner.
Tried this recipe?Let us know how it was!
