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Chili Beef And Corn Casserole Recipe
|Canned beef broth||13 3⁄4 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Taco seasoning mix||1 1⁄4 Ounce (1 Package)|
|Uncooked rice||3⁄4 Cup (12 tbs)|
|Ground beef||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Canned whole kernel sweet corn||17 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 2518 Calories from Fat 1130
% Daily Value*
Total Fat 126 g193.3%
Saturated Fat 44.7 g223.3%
Trans Fat 0 g
Cholesterol 320 mg
Sodium 5455.5 mg227.3%
Total Carbohydrates 245 g81.8%
Dietary Fiber 20.6 g82.2%
Sugars 50.6 g
Protein 110 g219.7%
Vitamin A 86.6% Vitamin C 105%
Calcium 18.4% Iron 73.4%
*Based on a 2000 Calorie diet
In saucepan, over high heat, combine remaining broth and enough water to equal 1 3/4 cups liquid; heat to a boil.
Add rice and cook according to package directions.
In large skillet, over medium-high heat, brown beef and cook onion until done; pour off fat.
In 2-quart casserole,layer 1/3 each of the rice, corn, meat mixture and reserved sauce; repeat layers twice, combining the last portion of meat and sauce for the top layer.
Cover; bake at 375 °F for 40 to 45 minutes or until hot.
Garnish with corn chips and diced tomato, if desired.