Cheesy Chili Casserole

Gluten Free
Health score
14%
Cheesy Chili Casserole
45 min.
8
433kcal

Suggestions


Are you ready to elevate your meal game with a dish that’s not only delicious but also gluten-free? Introducing the Cheesy Chili Casserole, a hearty and satisfying recipe that’s perfect for any occasion. Whether you’re looking for a comforting side dish, a filling lunch, or a main course that will impress your family and friends, this casserole has got you covered.

With a delightful blend of flavors, this dish features lean ground beef, vibrant vegetables, and a creamy, cheesy goodness that will have everyone coming back for seconds. The combination of chili powder and cumin adds a warm, spicy kick, while the fresh cilantro brings a burst of freshness that ties everything together. Plus, it’s easy to prepare in just 45 minutes, making it a fantastic option for busy weeknights or casual gatherings.

Not only is this Cheesy Chili Casserole a crowd-pleaser, but it also packs a nutritious punch with protein, healthy fats, and wholesome carbohydrates. Serve it warm alongside crispy tortilla chips for that perfect crunch, and watch as your loved ones savor every bite. Get ready to indulge in a comforting, flavorful dish that’s sure to become a family favorite!

Ingredients

  • 1.5 cups rice long-grain white uncooked
  • 2.5 cups water 
  • lb ground beef 80% lean (at least )
  • 0.5 cup onion chopped
  • small bell pepper diced green seeded
  • cloves garlic finely chopped
  • 0.5 cup water 
  • 28 oz tomatoes diced canned
  • 15 oz kidney beans dark red rinsed drained canned
  • oz mexican cheese blend with jalapeño peppers (from a loaf) cubed prepared
  • tablespoon chili powder 
  • teaspoon ground cumin 
  • 0.5 teaspoon salt 
  • tablespoons cilantro leaves fresh chopped
  • serving tortilla chips 

Equipment

  • frying pan

Directions

  1. Cook rice as directed on package, using 2 1/2 cups water.
  2. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in onion, bell pepper, garlic, 1/2 cup water, the tomatoes and beans; cook about 6 minutes, stirring occasionally, until onion and bell pepper are tender. Stir in cheese product until melted. Stir in chili powder, cumin and salt. Cook 3 minutes longer.
  3. Just before serving, gently stir in cooked rice and cilantro.
  4. Garnish with additional chopped cilantro, if desired.
  5. Serve warm with tortilla chips.

Nutrition Facts

Calories433kcal
Protein19.92%
Fat35.19%
Carbs44.89%

Properties

Glycemic Index
24.56
Glycemic Load
19.56
Inflammation Score
-7
Nutrition Score
18.527825879014%

Flavonoids

Apigenin
0.01mg
Luteolin
0.46mg
Isorhamnetin
0.5mg
Kaempferol
0.14mg
Myricetin
0.22mg
Quercetin
6.45mg

Nutrients percent of daily need

Calories:433.03kcal
21.65%
Fat:16.96g
26.09%
Saturated Fat:7.02g
43.85%
Carbohydrates:48.67g
16.22%
Net Carbohydrates:42.38g
15.41%
Sugar:3.51g
3.9%
Cholesterol:53.72mg
17.91%
Sodium:447.67mg
19.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.59g
43.18%
Manganese:0.78mg
38.96%
Phosphorus:303.99mg
30.4%
Zinc:4.03mg
26.89%
Fiber:6.29g
25.15%
Iron:4.45mg
24.71%
Vitamin B6:0.49mg
24.66%
Selenium:17.14µg
24.48%
Vitamin B12:1.39µg
23.13%
Folate:89.29µg
22.32%
Vitamin C:18.34mg
22.23%
Vitamin B3:4.2mg
21.01%
Potassium:670.73mg
19.16%
Copper:0.35mg
17.7%
Calcium:175.74mg
17.57%
Magnesium:65.08mg
16.27%
Vitamin B2:0.25mg
14.73%
Vitamin B1:0.2mg
13.47%
Vitamin K:11.76µg
11.2%
Vitamin A:553.9IU
11.08%
Vitamin E:1.55mg
10.34%
Vitamin B5:0.98mg
9.83%