EASY CHEESY CHILI DIP
I got this recipe from Campbells. I never can make enough! Its great for people who don't like a lot of kick in their dips, but it can be adjusted for the flaming-mouth lovers. Can be made the night before if needed.
Provided by rodeoblonde
Categories Lunch/Snacks
Time 8m
Yield 1 pie plate, 8 serving(s)
Number Of Ingredients 3
Steps:
- spread cream cheese at the bottom of a pie plate (I spoon out the package and throw in the microwave to make spreading easier).
- cover the cream cheese with a thin layer of shredded cheese-about 1/2 to 1 cup.
- pour the chili over the shredded cheese layer.
- top with remaining shredded cheese.
- microwave the layered dip until the cheese on top is fully melted-about 2 minutes.
- serve with tortilla chips or crackers.
- note-this recipe can be doubled and thrown together in a crock pot for larger amounts of people.
Nutrition Facts : Calories 252.4, Fat 19.7, SaturatedFat 11.8, Cholesterol 58.4, Sodium 636.5, Carbohydrate 9.5, Fiber 2.4, Sugar 0.8, Protein 10.8
EASY CHEESY CHILI RELLANO CASSEROLE
This dish will have your family shouting OLAY! Mexican food night at your home will be a hit with this delicious cheesy chili relano and pork sausage casserole.
Provided by Feast Your Eyes
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Lightly spray a 1 1/2 quart casserole dish with no-stick spray; set aside.
- Wearing disposable gloves, slit the chili pepers in half lengthwise. Remove and discard the seeds; rinse and drain the pepers on several paper towels. Salt the chili peppers.
- In a medium mixing bowl, beat together the milk, egg whites, Tabasco sauce, and flour until smooth. Set aside.
- In a second mixing bowl, combine 1-cup of each cheese and the green onions. (Save the remaining cheeses for the topping.).
- Assemble the casserole: Layer half each of the chili peppers, cheese mixture, and cooked sausage. Repeat. Pour egg mixture evenly over the top of casserole.
- Pour tomato sauce and diced tomatoes over the top, and bake for 30 minutes. Sprinle with the reserved cheeses and bake for 20 minutes more.
- Let sit for 5 minutes before serving.
- Serve with a dollop of sour cream and a freshly tossed green salad dressed in olive oil and red vinegar.
Nutrition Facts : Calories 642, Fat 44.3, SaturatedFat 21.6, Cholesterol 124.3, Sodium 1415.8, Carbohydrate 25.8, Fiber 2.5, Sugar 7.4, Protein 36.4
EASY CHEESY CHILI CHICKEN
Steps:
- Preheat oven to 400 degrees F.
- Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
- Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
- Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.
CHEESY CHILI
Steps:
- In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.
SUNNY'S EASY BEEFY TEXAS CHILI
Provided by Sunny Anderson
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.
- In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.
- Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.
- Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.
EASY HOMEMADE CHILI
Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.
Provided by Tobi Hargis
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
- Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g
EASY CHEESY CHILI PIE
Thanks to corn muffin mix and canned chili, this cheesy chili pie is quick and very easy to make-a shoo-in to become a new family favorite.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread chili onto bottom of 9-inch deep-dish microwaveable pie plate; top with VELVEETA.
- Mix egg, sour cream and muffin mix just until blended. Reserve 1 Tbsp. onions; stir remaining into batter. Spread over VELVEETA; cover with waxed paper.
- Microwave on HIGH 8 to 9 min. or until toothpick inserted in center of cornbread topping comes out clean, turning after 5 min. Sprinkle with reserved onions.
Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g
ONE-POT CHEESY CHILI-MAC
Hearty chili with creamy macaroni and cheese is an unbeatable comfort, and this 100-percent scratch version is the ultimate! Zesty Tex-Mex flavoring, cheddar cheese, green chiles and an extra boost of both chili and garlic powder give this dish deep savory flavor that's hard to resist. So, put it to the test and see what your family says. If you find it deserves a spot in your permanent dinner rotation, you'll be glad to know this recipe freezes beautifully!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 17
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
- Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
- Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.
Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 65 mg, Fat 1/2, Fiber 7 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1170 mg, Sugar 9 g, TransFat 0 g
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