Chili Beef Casserole Recipe -
Chili Beef Casserole Recipe
  • READY IN 1 hr

Chili Beef Casserole

Recipe by  

"A quick and easy recipe that has a great taste. Can be prepared ahead to 'oven' stage then frozen."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and set aside.
  3. Heat the olive oil in a separate skillet over medium heat, and cook the onions until tender. Mix in the green pepper and peas, and season with chili powder and red pepper flakes. Stir the cooked beef, tomatoes, and tomato paste into the mixture. Reduce heat to low, and simmer 5 minutes. Mix in the kidney beans and corn.
  4. Spoon 1/2 the skillet mixture into the prepared casserole dish, and top with 1/2 the tortilla quarters. Layer with remaining skillet mixture.
  5. Cover and bake 25 minutes in the preheated oven. Remove cover, and top with remaining tortillas and cheese. Continue baking 10 minutes, or until cheese is melted and golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2007

I omited the pea's, they do not have the correct texture. Instead of kidney beans, I used a can of black beans. Kidney beans are to big and overpowering, black beans are just right.

Most Helpful Critical Review
Jan 31, 2011

I was not overly thrilled with this recipe. It just didn't have enough flavor and I thought that the peas were kind of weird in it. I know that it is chili but it seemed like it was kind of mexican so the peas threw it off. I do think that it has good potential. Next time I will try with taco seasoning and eliminate the peas. Maybe add some salt & garlic.


46 Ratings

Oct 28, 2004

This is a very good, quick recipe. I even messed up and used tomato sauce instead of paste, but it still came out tasting very good. My husband didn't care for the kidney beans in it, but he doesn't like any type of bean. We really enjoyed the "mexican" taste and I will be making it many times in the future. Thanks for sharing!

Feb 06, 2007

This was great! I changed it a bit. I cooked the ground beef and onion together, added the seasonings, then a can of "diced tomatoes with green peppers" and a 5 oz can tomato paste. Then I added the corn and a rinsed/drained can of black beans. (I skipped the peas and kidney beans). Followed the rest of the recipe as is. We topped our servings with "Deans Guacamole Dip" and it was wonderful Served with a salad and Corn Casserole (also from allrecipes). Thanks!

Feb 03, 2007

Very good - a quick dinner option for busy days - I put corn chips on the top instead of the tortillas and I cooked the onion and the green pepper with the ground beef to save time.

Feb 01, 2007

I used left over chili as I made so much and it turned out just fine. One reviewer said her husband didn't like kidney beans and I had the same problem before my husband decided to cut the kidney beans in half. It wasn't the taste so much I didn't like but the feel of the whole bean and by cutting them in half they got more soft and the taste was still there. It takes alittle time to put on a cutting board and move around to cut but it's well worth it.

Jun 02, 2008

Here are the changes I made. I omitted the olive oil and cooked the onions with the ground beef. I omitted the peas and green peppers. I raised the amount of chili powder to 1 tsp. I used flour tortillas instead of corn. I also used 2 c. of mexican shredded cheese. When I put it all together, I put about 1/2 c. on bottom of pan. Then layered the tortillas, beef mixture and cheese. I repeated the layers and then sprinkled a little more cheese on top. It turned out pretty good, but could use some spicing up.

Aug 16, 2004

Everyone liked it!


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  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 58.1 g
  • 19%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 13.4 g
  • 54%
  • Protein
  • 31.1 g
  • 62%
  • Sodium
  • 881 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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