chili-and-rice-casserole-freezer-meal
- 1 lb. ground beef
- 1 packet of chili seasoning
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 2 cans (14.5 oz) crushed tomatoes
- 1 can (4 oz) green chilies
- 2 c. rice, cooked
- 1 block Kerrygold Aged Cheddar cheese, shredded
How to Make It
- Spray a 9 x 13 disposable baking dish with cooking spray. Set aside.
- In a large skillet heat the ground beef over medium heat. Saute for 7-9 minutes or until it has browned. Add ½ c. of water and a packet of chili seasoning and mix well.
- Add in the cannellini beans, black beans, crushed tomatoes, and green chilies. Mix well and cook for 5 minutes, stirring occasionally.
- Pour the cooked rice into the bottom of the disposable baking dish. Pour the beef and bean mixture over top.
- Sprinkle the top with the Kerrygold Aged Cheddar cheese.
- Cover with plastic wrap and then foil.
- Refrigerate until ready to bake or freeze for up to 6 months.
- When ready to bake, preheat the oven to 375 degrees. Remove the plastic wrap from the baking dish and replace the foil. Bake for 30 minutes. Remove the foil and continue baking for 15 minutes.
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