Chili Beef Bake Recipes

CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
• Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

CHILI BAKE

Steps:

• In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and drain on paper towels. Cook the beef, onion and green pepper in drippings over medium heat until meat is no longer pink; drain. Remove from the heat; add the remaining ingredients. Stir in bacon; mix well. , Transfer to an ovenproof Dutch oven or greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 45 minutes. Uncover and bake 15 minutes longer or until thick and bubbly.

CHILI BEEF BAKE

Steps:

• In a skillet, brown beef; drain. Add onion and garlic; cook until tender. Remove from the heat; add chili powder, salt and pepper., Place six tortillas in a greased 13-in. x 9-in. baking dish, overlapping slightly. Top with half of the meat mixture. Layer with beans, remaining meat mixture, cheese and remaining tortillas. Combine soup and tomatoes; pour over tortillas (dish will be full). Bake, uncovered, at 350° for 30 minutes or until bubbly and heated through.

CHILI MAC CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.

CHILI BEEF BAKE

Steps:

• In a skillet, brown beef; drain. Add onion and garlic; cook until tender. Remove from the heat; add chili powder, salt and pepper.
• Place six tortillas in a greased 13-in. x 9-in. baking dish, overlapping slightly. Top with half of the meat mixture. Layer with beans, remaining meat mixture, cheese and remaining tortillas. Combine soup and tomatoes; pour over tortillas (dish will be full). Bake, uncovered, at 350° for 30 minutes or until bubbly and heated through. Even better the next day if there's any left! I often make a couple, putting one in the freezer for later.

BAKED CHILI

Steps:

• In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened. , Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned.

CHILI BEEF BAKE

Steps:

• Break up meat into a large nonstick skillet over medium-high heat.
• Season to taste with salt, black pepper, garlic, and 1 Tsp chili powder.
• Cook until done, breaking up lumps as necessary.
• Drain, and add remaining chili powder, onion, minced garlic, cilantro, jalapeno pepper, and reserved juice from beans.
• Stir to combine, cover, and cook over medium heat for about 10 minutes, stirring twice.
• Uncover, and continue cooking until most of liquid has evaporated.
• Taste, and adjust seasonings, adding balsamic and wine vinegar, if desired, until the meat mixture is slightly tart.
• While meat is cooking, mix cream of chicken soup, tomatoes and green chilis, and cream cheese in a medium saucepan.
• Stir over medium heat until cheese is melted and mixture is smooth.
• Brush 6 tortilla lightly with olive oil, and place oiled side down, in a 9"x13"x2" (or larger, mainly deeper) baking dish, overlapping tem slightly.
• Oil and add more tortillas if necessary.
• Top tortillas with half of the meat mixture, beans, remaining meat, cheese, and more tortillas to cover completely.
• Add chopped green onions to soup mixture, and pour over tortillas (dish will be full).
• Bake, uncovered, at 350 degrees F for 45 minutes or until bubbly and heated through.

CHILI CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Simmer, uncovered, for 5 minutes. Stir in noodles; heat through.

CHILI BEEF CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat., In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese., Spread half the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling., Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.