Dinner

Rachel Ray's beef and black bean chili and corn chip casserole is for Dinner.

Rachel Ray's beef and black bean chili and corn chip casserole takes 15 minutes to prepare.

Rachel Ray's beef and black bean chili and corn chip casserole takes 20 minutes to cook.

Rachel Ray's beef and black bean chili and corn chip casserole makes 12 servings.

The ingredients for Rachel Ray's beef and black bean chili and corn chip casserole are:

2 pds 90% lean ground beef
1 tvs evoo
salt/pepper
1 tbsp worcestershire sauce
1 med onion, finely chopped
4-6 cloves garlic, finely chopped
1 6z can sliced jalapeno peppers
2 1/2-3 tbsp chili powder
1 tbsp cumin
1 cup beef stock or broth
1 14 oz can diced stewed tomatoes
1 8oz can tomato sauce
2 15 oz cans black beans, drained
3 cups corn chips (fritos)
2 cups shredded montery jack cheese (I used reduced fat)
3 scallions, chopped

Here is how you make Rachel Ray's beef and black bean chili and corn chip casserole:

In a large, deep skillet or pot, brown ground beef in evoo over high heat. Season meat w/salt and pepper, then add Worcestershire sauce. When the meat is browned and crumbled, reduce heat to medium- high then add onion, garlic, and jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stri in broth adn scrape up pan drippings. Stir in diced tomatoes, tomato sauce, and black beans. When the mixture comes to a bubble, reduce heat and simmer 5 minutes.Preheat broiler.Transfer chili to a shallow casserole and top with corn chips and cheese. Melt cheese under broiler. Top casserole with scallions;serve. Makes 12 servings.Number of Servings: 12Recipe submitted by SparkPeople user DANSNQUEEN.

The nutritional information for Rachel Ray's beef and black bean chili and corn chip casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 403.2

• Total Fat: 24.8 g
• Cholesterol: 70.0 mg
• Sodium: 761.0 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 5.8 g
• Protein: 23.9 g