This chilli con carne rice casserole is an ideal mid-week meal that can be on the table with minimum effort. Made with minced beef, rice and vegetables, flavoured with warming Mexican spices and topped with a tasty cheese and corn topping this casserole is the perfect winter warmer!
Whenever I think of comfort food, one of the first things to spring to mind is chilli con carne. There's something about a bowl of well-cooked deliciously spicy ground beef and beans in a rich tomato sauce that makes you want to keep eating until you have mopped every last morsel from the plate.
I'm sure everyone has their own favourite chilli con carne recipe so I'm not going to try and reinvent the wheel with yet another one. Instead, I've added a slight twist to a standard chilli con carne and turned it into a hearty chilli con carne rice casserole by adding rice to the chilli and covering it all in a tasty cheese and corn topping that gets browned to perfection in the oven.
Now obviously you can use white rice, but I decided to use brown rice to make this chilli con carne casserole recipe for a few reasons:
- brown rice is far more nutritious than ordinary white rice as it contains the husks and endosperm that are normally removed in the refining process;
- quick-cook brown rice takes only 25 minutes to cook (as opposed to the 15 minutes for white rice) so it doesn't take all that much longer;
- it has a richer and nuttier taste than white rice.
If you prefer using white rice you can simply reduce the cooking time and I've provided details below.
Most of the cooking for this chilli casserole is done in one pan on the stove. Then the chilli is poured into a casserole dish, covered with a cheese and corn topping and put into the oven to brown the topping and melt the cheese.
This chilli con carne recipe is an economical dish that helps you stretch 250 grams of minced beef (or just over half a pound) to feed at least 4 people. And if you're worried about the small amount of protein, the kidney beans provide extra.
If you like spicy food you may enjoy these other recipes too:
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Cheese and corn topping
Before we get on to the actual recipe, I have to tell you about the cheese and corn topping!
It's made with corn, grated cheese and eggs which are blended to in a food processor to form a chunky paste.
Then it's spread over the mince and rice mixture of the chilli casserole and baked in the oven until firm and golden.
It has a lovely creamy taste, and the corn flavours complement the chilli perfectly.
If you can get hold of a can of creamed sweetcorn (this isn't easy to come by in my neck of the woods) you can simply combine the eggs, cheese and creamed corn in a small mixing bowl. There will be no need for a food processor.
This is a versatile topping that can be used in many recipes that you would normally sprinkle with cheese before baking. Here are a few ideas:
- Spread it on top of the mashed potatoes in this cottage pie recipe before baking.
- Spread it over a dish of macaroni and cheese and top with sliced tomatoes.
- Use it in place of cheese to top this haddock au gratin.
And now we can get on to the recipe!
Ingredients
This does look like a lot of ingredients, but they are mainly store-cupboard ingredients.
- Spices - let's start off with the list of spices. These are what I used but you could simply use a packet of store-bought chilli con carne spice blend instead.
- Oregano - dried is fine, but if you have fresh by all means use that instead.
- Paprika - I used smoked paprika
- Coriander - this is dried, ground coriander - don't use fresh; it won't have the same taste.
- Cumin - dried ground cumin powder
- Cayenne pepper - use this to your own heat tolerance - for my taste a teaspoon is more than enough.
- Salt - this is for seasoning and you should use it to your own taste. I started with half a teaspoon, but when I tasted it halfway through cooking it was still a little bland so I added another half teaspoon and it was perfect.
- Garlic - I used 2 large cloves which were peeled and finely chopped. Use the garlic to your own taste.
- Ground beef (or minced beef) - I like to use beef with a 5% fat content. A low fat content means you don't end up having to drain away any excess fat..
- Bell pepper (or capsicum) - You will need the equivalent of one medium-sized pepper. I used half a red and half a yellow pepper and removed the seeds and membranes before cutting them into small pieces.
- Onion - peeled and diced.
- Tomatoes - this is just a can of chopped tomatoes. If you prefer to use fresh tomatoes, you will need the equivalent amount, finely chopped.
- Beans - these are kidney beans and are canned in liquid. Drain the liquid away before using.
- Corn - frozen corn kernels which have been defrosted. You will need some for adding to the chilli and some to blend with the eggs and cheese to make the topping. You could also use a can of creamed sweetcorn to make the topping. See the section Cheese and Corn Topping above.
- Eggs - for some reason known only to my brain I only put one egg into the photo. You will need 2 eggs or the topping will be too thick and difficult to spread.
- Grated cheese - I used good old cheddar. You can use your favourite cooking cheese. The cheese is combined with corn and eggs to form the topping.
- Rice - as I mentioned earlier I used easy-cook brown rice. The packet said 'ready in 25 minutes' but I found I had to cook the mince and rice for 35 minutes before the rice was done to my liking. This also meant I had to add an extra cup of stock so bear this in mind if you decide to use brown rice. You can use white basmati instead and you will find the rice is ready after 15 minutes.
- Tomato puree or tomato paste - this isn't strictly necessary but I like the extra tomato flavour it adds.
- Stock - you will need at least 2 cups of stock with perhaps an extra cup depending on the rice. You can use fresh stock or make it with stock cubes and boiling water.
- In addition to the above you will need a couple of tablespoons of olive oil or other vegetable oil for browning the meat.
**You can find the exact ingredient measurements for making this chilli con carne rice casserole with corn topping on the printable recipe card at the end of this post.
Instructions
Step 1: Heat the olive oil in a large pan and brown the meat over moderate to high heat, breaking it up with a spatula, until it is nicely browned and crumbly.
Step 2: Add peppers, onions and spices stir for 1 or 2 minutes to coat everything in the spices and then cover the pan with a lid. Turn the heat to moderate and let the vegetables steam for 4 to 5 minutes until the onions are starting to turn translucent. Stir occasionally to ensure they don't burn.
Step 3: Stir in the rice, canned tomatoes, tomato puree and drained beans. Cover the pan with a lid and turn the heat down to simmer. Cook for 25 to 35 minutes (if using brown rice) or for 15 minutes (if using white rice). Check the liquid and add extra stock if it seems to be drying out.
Step 4: At the end of the cooking time the rice should be soft and most of the liquid should have been absorbed.
Step 5: Stir in the corn
Step 6: Transfer the meat mixture to an 8" x 10" casserole dish. As you can see, most of the liquid has been absorbed.
Step 7: To make the topping place the eggs, corn and grated cheese (plus a pinch of salt) into a food processor and process until just combined.
Step 8: Spread the corn mixture evenly over the top of the casserole.
Step 9: Place the casserole dish in a preheated oven (200C / 400F) for 10 to 15 minutes until the topping is golden and firm to the touch.
Tips for a successful outcome
Here are my top tips to ensure your chilli con carne casserole turns out perfectly every time:
- Apart from the last step of baking the casserole in the oven, the cooking times are intended to be a guide. Actual cooking time will depend on the type of rice you used. The mince and rice mixture will be ready when the rice is soft and most of the liquid has been absorbed.
- When adding the stock, start with 2 cups and add extra stock if needed.
- Chop the peppers and onions into approximately 1cm or half-inch pieces so they cook in the time allowed.
- The consistency of the topping should be quite thick, but spreadable.
Serving suggestions
I like to serve this chilli rice casserole with a simple green salad (with chunks of avocado) and a bowl of sour cream.
If you are extra hungry you might like to add a few slices of garlic bread too, but with the rice in the casserole, this isn't really necessary.
And don't forget to make sure everyone gets a slice of the cheesy corn topping!
Equipment
To make this recipe you will need the following equipment:
- saute pan or saucepan (with a lid) which is large enough to hold the mince, rice and vegetables;
- sharp knife and chopping board for cutting up the vegetables;
- 10" x 8" casserole dish, which was the size I used. If you are worried about excess sauce bubbling over, place the casserole dish on a baking tray before putting it in the oven.
- Food processor - to mix the topping. However, this is optional - if you use creamed sweetcorn you can simply mix the ingredients in a mixing bowl.
- Spatula - for stirring.
Storage
Cover leftovers (in the casserole dish) with tin foil and refrigerate for 3 to 4 days. To reheat, place the casserole dish (still covered with tin foil) in a hot oven for about 10 minutes.
If you want to make this dish as part of your meal prep, I would recommend you assemble the casserole (with the topping) in disposable aluminium containers. Allow to come to room temperature then cover with a layer of aluminium foil and a layer of plastic wrap and freeze for up to 3 months. To use, remove the wrapping and bake from frozen in a hot oven (200C/400F) for 15 to 20 minutes.
FAQ
As a rule of thumb (for white rice) you need one cup of rice and 2 cups of liquid. I use a standard 240 ml measuring cup.
For brown rice the recommendations are to use one cup of rice and 3 cups of liquid as brown rice takes longer to cook and therefore there is more evaporation. However, do read the instructions on the packet - some brands of brown rice (ie quick-cook or easy-cook) may need less liquid.
Yes, absolutely. Just chop it finely and add it with the other vegetables after the mince has been browned.
Save for later
If you would like to make this chilli con carne rice casserole with corn topping why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
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📋The recipe
Chilli con carne rice casserole with corn topping
(Click the stars to rate this recipe)
Equipment
- Saucepan with lid
- Sharp Knife
- Chopping Board
- Spatula
- 8" 10" casserole dish
- Food processor
- Baking tray optional
Ingredients
Meat and vegetables
- ½ pound / 250 grams ground beef
- 1 large onion chopped into 1cm dice
- ½ medium red pepper deseeded and diced
- ½ medium yellow pepper deseeded and diced
- 14 ounce / 400 gram can chopped tomatoes
- 14 ounce / 400 gram can kidney beans drained
- 2 tablespoons olive oil
- ½ cup frozen sweetcorn defrosted
- 1 cup brown quick-cook rice or white rice if preferred
- 2 cups beef cubes plus 1 cup extra if needed
- 2 tablespoons tomato puree/tomato paste
Spices
- 1 teaspoon cayenne pepper more or less to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoon dried oregano
- 1 teaspoon dried paprika
- 2 cloves minced garlic fresh cloves or from a jar
- 1 teaspoon salt
Topping
- 2 large eggs
- 1½ cups frozen sweetcorn defrosted
- ½ cup grated cheese
- Salt to taste
Instructions
- Heat the olive oil in a large pan and brown the meat over moderate to high heat, breaking it up with a spatula, until it is nicely browned and crumbly.½ pound / 250 grams ground beef, 2 tablespoons olive oil
- Add peppers, onions and spices stir for 1 or 2 minutes to coat everything in the spices and then cover the pan with a lid. Turn the heat to moderate and let the vegetables steam for 4 to 5 minutes until the onions are starting to turn translucent. Stir occasionally to ensure they don't burn.1 large onion, ½ medium red pepper, ½ medium yellow pepper, 1 teaspoon cayenne pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried paprika, 2 cloves minced garlic, 1 teaspoon salt, 2 teaspoon dried oregano
- Stir in the rice, canned tomatoes, tomato puree and drained beans. Cover the pan with a lid and turn the heat down to simmer. Cook for 25 to 35 minutes (if using brown rice) or for 15 minutes (if using white rice). Check the liquid and add extra stock if it seems to be drying out.14 ounce / 400 gram can chopped tomatoes, 14 ounce / 400 gram can kidney beans, 2 cups beef cubes, 2 tablespoons tomato puree/tomato paste, 1 cup brown quick-cook rice
- At the end of the cooking time the rice should be soft and most of the liquid should have been absorbed.
- Stir in the corn½ cup frozen sweetcorn
- Transfer the meat mixture to an 8" x 10" casserole dish.
- To make the topping place the eggs, corn and grated cheese (plus a pinch of salt) into a food processor and process until just combined.2 large eggs, 1½ cups frozen sweetcorn, Salt to taste, ½ cup grated cheese
- Spread the corn mixture evenly over the top of the casserole.
- Place the casserole dish in a preheated oven (200C / 400F) for 10 to 15 minutes until the topping is golden and firm to the touch.
Notes
- Apart from the last step of baking the casserole in the oven, the cooking times are intended to be a guide. Actual cooking time will depend on the type of rice you used. The mince and rice mixture will be ready when the rice is soft and most of the liquid has been absorbed.
- When adding the stock, start with 2 cups and add extra stock if needed.
- Chop the peppers and onions into approximately 1cm or half-inch pieces so they cook in the time allowed.
- The consistency of the topping should be quite thick, but spreadable.
- Cover leftovers (in the casserole dish) with tin foil and refrigerate for 3 to 4 days. To reheat, place the casserole dish (still covered with tin foil) in a hot oven for about 10 minutes.
- If you want to make this dish as part of your meal prep, I would recommend you assemble the casserole (with the topping) in disposable aluminium containers. Allow to come to room temperature then cover with a layer of aluminium foil and a layer of plastic wrap and freeze for up to 3 months. To use, remove the wrapping and bake from frozen in a hot oven (200C/400F) for 15 to 20 minutes.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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