Ghoulish Black Bean Chili Casserole

Looking for a filling Mexican-style dinner recipe? Then check out this cheesy rice and chorizo sausage chili casserole that’s baked using Progresso® Black Beans and Green Giant® Niblets® Frozen Corn.

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Servings 8

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6 Ratings

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ingredients 12
Prep Time 20 min
Total Time 0 min

Ingredients

1: lb. chorizo or Italian sausage, casing removed if necessary

1: medium green bell pepper, seeded, chopped

1: cup chopped onions

1: cup uncooked regular long-grain white rice

1: cup Green Giant® Niblets® Frozen Corn

1: (15-oz.) can Green Giant®, Joan of Arc®, Old El Paso® or Progresso® Black Beans, drained, rinsed

1: (14 1/2-oz.) can ready-to-serve chicken broth

1: (14.5-oz.) can Mexican stewed tomatoes with jalapeños and spices, undrained, cut up

1/2: cup water

2: teaspoons chili powder

1/2: teaspoon cumin

4: oz. (1 cup) shredded Cheddar cheese

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Directions

1 Heat oven to 375°F. Crumble sausage into 12-inch nonstick skillet. Add bell pepper and onions; cook over medium-high heat until sausage is browned, stirring occasionally. Drain.
2 Stir in all remaining ingredients except cheese. Spoon into ungreased 13x9-inch (3-quart) baking dish. Cover tightly with foil.
3 Bake at 375°F. for 1 to 1 1/4 hours or until rice is tender. Remove from oven; sprinkle with cheese. Return to oven; bake an additional 5 minutes or until cheese is melted.

EXPERT TIPS

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Expert Tips

Chorizo is a highly-spiced pork sausage used in Mexican and Spanish cooking. Garlic and chili powder flavor the coarsely-ground pork.

Kidney beans can be used in place of the black beans. Southwestern-style stewed tomatoes can be substituted for the Mexican stewed tomatoes.

To keep the casserole warm at the table, place the dish in an insulated casserole holder. Serve the spicy casserole with warm tortillas and sour cream.