Roasted Chili Casserole Rsc Recette

This hearty Roasted Chili Casserole is a crowd-pleaser perfect for family dinners, potlucks, or game day! Tender roasted vegetables and savory seasoned beef create a comforting, stick-to-your-ribs meal. Topped with golden-brown biscuits and melted cheese, it's a flavor explosion in every bite! Get ready for rave reviews!

Préparation 25 min

Cuisson 63 min

Calories 793.5 kcal

Protéines 95g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Roasted Chili Casserole Rsc

2 bell peppers (any color)
2 medium zucchini
1 large onion
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can kidney beans, rinsed & drained
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 pound ground beef
2 tablespoons chili powder
1 teaspoon salt
½ teaspoon cayenne pepper (optional)
1 teaspoon ground ginger
1 (10.75 ounce) can condensed tomato soup
8 refrigerated biscuits
1 cup shredded Monterey Jack cheese
aluminum foil

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Comment préparer Roasted Chili Casserole Rsc

Preheat oven to 450°F (232°C).
Line a 15x10x1-inch baking pan with aluminum foil.
Cut 2 bell peppers (any color), 2 medium zucchini, and 1 large onion into 1-inch pieces.
Place vegetables in a large bowl.
Add 1 (28 ounce) can diced tomatoes, undrained, and 1 (15 ounce) can of kidney beans, rinsed and drained.
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, and 1 tablespoon honey.
Pour over vegetables and toss to coat.
Spread vegetables onto the foil-lined pan and roast for 20-25 minutes, or until tender.
Remove from oven and set aside.
While vegetables are roasting, place 1 pound ground beef in a large skillet over medium-high heat. Brown the meat, about 5-7 minutes, stirring occasionally.
Remove from heat and drain any excess liquid.
Finely crumble the meat and place in a large bowl.
Sprinkle meat with 2 tablespoons chili powder, 1 teaspoon salt, ½ teaspoon cayenne pepper (optional), and 1 teaspoon ground ginger.
Add 1 (10.75 ounce) can condensed tomato soup and mix well.
Gently stir in the roasted vegetables.
Heat oven to 350°F (177°C).
Line a 13x9x2-inch baking pan with aluminum foil.
Spoon the beef and vegetable mixture evenly into the pan.
Tightly cover the top with aluminum foil.
Separate 8 refrigerated biscuits and place them on top of the foil lid.
Bake for 14-16 minutes, or until biscuits are golden brown.
Remove biscuits and foil lid. Sprinkle with 1 cup shredded cheddar cheese (or cheese of your choice).
Spoon chili into individual serving bowls. Serve immediately with a biscuit on the side.

Nutrition Information (Approximate per serving)

Sodium

101 g

Sugar

66g

Fat

67g

Carbs

21g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes Bean & Lentil Recipes The Americas American Mexican Southern Fall Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Preparation Dietary Low Cholesterol Low Calorie Low Carb Healthy 2 Low In Something Equipment 4 Hours Or Less Reynolds Wrap

Questions fréquentes

Combien de temps faut-il pour préparer Roasted Chili Casserole Rsc ?

Roasted Chili Casserole Rsc prend environ 88 minutes du début à la fin — environ 25 minutes de préparation et 63 minutes de cuisson.

Combien de calories contient Roasted Chili Casserole Rsc ?

Roasted Chili Casserole Rsc contient environ 793.5 calories par portion, avec environ 95 g de protéines, 21 g de glucides et 58 g de lipides.

De quels ingrédients ai-je besoin pour Roasted Chili Casserole Rsc ?

Les principaux ingrédients de Roasted Chili Casserole Rsc sont Red Bell Peppers, Zucchini, Onion, Grape Tomatoes, Black Beans, Olive Oil. Consultez la liste complète avec les quantités ci-dessus.