Chili-cheese Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Tasteofhome | 6 | Servings | |
INGREDIENTS
| 3 | c | Cooked rice |
| 2 | Garlic cloves, minced | |
| 1 | Chopped green chilies, 4 | |
| ounces | ||
| 2 | t | Chili powder |
| 1/2 | t | Salt |
| 1 | Red kidney beans, rinsed and | |
| drained | ||
| 15 to 16 ounces | ||
| 1 | Onion, chopped | |
| 2 | t | Ground cumin |
| 1 | t | Dried oregano |
| 1 | t | Creole seasoning |
| 2 | c | Shredded cheddar cheese |
| divided 8 ounces |
INSTRUCTIONS
In a greased 2-qt. saucepan, combine all ingredients except cheese. Top with 1-1/2 cups of cheese. Bake, covered, at 350~ for 25 minutes. Top with remaining cheese, then bake, uncovered, 10 minutes more. Yield: 6 servings. Busted by Sara Horton, 5/27/98 Recipe by: Taste of Home, Rosemary West, Topsham, Maine Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 393
Calories From Fat: 143
Total Fat: 16.4g
Cholesterol: 48.7mg
Sodium: 853.2mg
Potassium: 530mg
Carbohydrates: 41.5g
Fiber: 6.4g
Sugar: 5.6g
Protein: 21.1g