A Beef and Bean Chili Rice Bake with Creamy Cheese Topping is a warm and hearty dish that’s perfect for family dinners, potlucks, or a comforting meal on a chilly evening. This recipe layers flavorful beef and beans on a bed of rice, topped with a creamy, melted cheese crust. It’s an easy one-pan dish that packs a punch of flavor while also delivering satisfying textures. The combination of chili spices and gooey cheese is irresistible, and it’s a crowd-pleaser that everyone will love.
Ingredients:
For the Chili Rice Bake:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (8 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 cups cooked rice (white or brown)
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro (optional, for garnish)
For the Creamy Cheese Topping:
- 1 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Fresh jalapeño slices (optional, for extra heat)
Preparation:
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with non-stick spray or a bit of oil.
Step 2: Cook the Beef and Vegetables
- Heat a large skillet over medium-high heat. Add the ground beef and cook until it’s browned and no longer pink, about 5-7 minutes. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
- Add the diced red and green bell peppers. Cook for an additional 3-4 minutes until the peppers soften.
Step 3: Build the Chili Base
- Stir in the diced tomatoes, kidney beans, tomato sauce, and tomato paste. Mix well to combine.
- Pour in the beef broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Stir everything together and let it simmer on medium heat for 10-15 minutes, or until the flavors meld and the sauce thickens slightly.
Step 4: Assemble the Rice Bake
- Spread the cooked rice evenly in the prepared baking dish. Pour the chili mixture over the rice, spreading it evenly with a spatula. Sprinkle chopped green onions over the top.
Step 5: Prepare the Creamy Cheese Topping
- In a medium bowl, combine the sour cream, shredded mozzarella, and cheddar cheese. Add the garlic powder and onion powder, mixing until well combined.
- Spoon the cheese topping evenly over the chili and rice layer. Use the back of a spoon to spread it out smoothly. For an extra spicy kick, add jalapeño slices on top.
Step 6: Bake the Dish
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese topping is melted and bubbly with golden-brown spots.
Step 7: Garnish and Serve
- Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped cilantro, additional green onions, or sliced avocado for a fresh touch.
Cooking Notes:
- Adjust the Heat: You can customize the spice level by adding extra chili powder, cayenne pepper, or fresh jalapeños to the chili base.
- Vegetarian Version: Swap out the ground beef for a meat substitute or extra beans, such as black beans or pinto beans.
- Rice Options: Use brown rice for a healthier version or try wild rice for a unique texture.
- Make Ahead: The chili base can be made a day ahead and stored in the fridge. Assemble and bake the next day for a quick meal.
Serving Suggestions:
- Serve with a side of tortilla chips for scooping or a crisp green salad to balance out the rich flavors.
- A dollop of guacamole or a side of salsa can add a refreshing contrast to the dish.
- Enjoy with a cold glass of iced tea or a light beer to complement the spices.
Tips:
- Cheese Topping Variations: Feel free to experiment with other cheese varieties like pepper jack or Monterey jack for different flavor profiles.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
- Freezing: This dish can be frozen for up to 2 months. Make sure to wrap it well in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before reheating.
- Add Vegetables: Add corn kernels or chopped zucchini for extra nutrition and a touch of sweetness.
Prep Time:
- 15 minutes
Cooking Time:
- 45 minutes
Total Time:
- 1 hour
Nutritional Information (Per Serving):
- Calories: 420
- Protein: 24g
- Sodium: 890mg
Conclusion:
Beef and Bean Chili Rice Bake with Creamy Cheese Topping is a go-to dish when you need something flavorful, hearty, and easy to make. This comforting meal brings together the richness of chili-seasoned beef and beans, the satisfying texture of rice, and a creamy, cheesy topping. Perfect for busy weeknights or feeding a crowd, this bake is sure to become a favorite in your recipe collection.
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Beef and Bean Chili Rice Bake with Creamy Cheese Topping
- Total Time: 1 hour
Ingredients
Scale
For the Chili Rice Bake:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (8 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 cups cooked rice (white or brown)
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh cilantro (optional, for garnish)
For the Creamy Cheese Topping:
- 1 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Fresh jalapeño slices (optional, for extra heat)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with non-stick spray or a bit of oil.
Step 2: Cook the Beef and Vegetables
- Heat a large skillet over medium-high heat. Add the ground beef and cook until it’s browned and no longer pink, about 5-7 minutes. Drain excess fat.
- Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
- Add the diced red and green bell peppers. Cook for an additional 3-4 minutes until the peppers soften.
Step 3: Build the Chili Base
- Stir in the diced tomatoes, kidney beans, tomato sauce, and tomato paste. Mix well to combine.
- Pour in the beef broth, chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Stir everything together and let it simmer on medium heat for 10-15 minutes, or until the flavors meld and the sauce thickens slightly.
Step 4: Assemble the Rice Bake
- Spread the cooked rice evenly in the prepared baking dish. Pour the chili mixture over the rice, spreading it evenly with a spatula. Sprinkle chopped green onions over the top.
Step 5: Prepare the Creamy Cheese Topping
- In a medium bowl, combine the sour cream, shredded mozzarella, and cheddar cheese. Add the garlic powder and onion powder, mixing until well combined.
- Spoon the cheese topping evenly over the chili and rice layer. Use the back of a spoon to spread it out smoothly. For an extra spicy kick, add jalapeño slices on top.
Step 6: Bake the Dish
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese topping is melted and bubbly with golden-brown spots.
Step 7: Garnish and Serve
- Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped cilantro, additional green onions, or sliced avocado for a fresh touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 420
- Sodium: 890mg
- Protein: 24g