Recipe by windwalker
"A quick and easy recipe that has a great taste. Can be prepared ahead to 'oven' stage then frozen."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
lean ground beef
green bell pepper, chopped
frozen green peas
red pepper flakes
1 (14.5 ounce) can
canned tomatoes, drained and chopped
1 (15.25 ounce) can
kidney beans, drained
1 (11 ounce) can
whole kernel corn, drained
4 (6 inch)
corn tortillas, quartered
shredded reduced-fat Cheddar cheese
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.
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.
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!
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!
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.
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.
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.
Everyone liked it!
* Percent Daily Values are based on a 2,000 calorie diet.
Chili Beef Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 143
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how quick and easy it is to make chili in your pressure cooker.
These saucy beef enchiladas are simple and quick to make.
Favorite taco ingredients turned into a baked casserole.