Baked Chili With A Twist
By: Robert
Published: Wednesday, June 1, 2011 - 10:35pm

Ingredients




1 small onion, chopped
1 1/4 cups of white rice
1 1/4 cups of beef broth
1 can (26 oz.) black beans, rinsed and drained
1 1/2 pounds ground chuck
1 can (4 oz.) green chilies, drained and diced
1 teaspoon of salt
1 teaspoon of ground cumin
1 teaspoon of dried oregano
2 cups zucchini, shredded
1 can (14 oz.) petit diced tomatoes

Preparation

1 Allow the oven to preheat to 450 degrees. 2 Spray the sides and bottom of a cast iron Dutch oven pan with a non stick cooking spray. 3 Scatter the onions over the bottom of the pan. 4 Spread the rice over the onions and pour the water over the rice. 5 Smooth the rice out into an even layer. 6 Place the beans into a mixing bowl. 7 Add the ground chuck, chilies, salt, cumin and oregano and mix until well blended. 8 Drop the mixture by forkfuls into the pan. 9 Spread the zucchini over the meat mixture and top with the diced tomatoes. 10 Cover and bake 45 minutes or until cooked through.

About


Preparation Time:  approximately 10 minutes
Baking Time:  approximately 45 minutes
Total Time:  approximately 55 minutes
Nutritional Information:  (approximate values per serving)
Calories 882; Fat 27g; Carbohydrates 105g; Cholesterol 99 mg; Sodium 102 mg; Protein 57g; Fiber 28g