Even meat lovers will love this meat-free chili skillet. It's loaded with veggies, salsa, beans and rice and topped with sour cream and cheese.
What You Need
Original recipe yields 4 servings
1/2 cup sliced celery
1/2 cup chopped onion s
1/2 cup frozen corn
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1/4 cup TACO BELL® Thick & Chunky Salsa
2 tsp. chili powder
1/4 tsp. garlic powder
1 cup cooked long-grain white rice
1 cup KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Cook celery, onions and corn in large nonstick saucepan on medium heat 6 min. or until vegetables are crisp-tender, stirring occasionally.
Add next 5 ingredients; stir. Cook 5 min. or until heated through, stirring occasionally. Add rice and 3/4 cup cheese; cook and stir 2 to 3 min. or until melted.
Serve topped with sour cream and remaining cheese.
A great meal to take to your next potluck dinner, this easy-to-make recipe can easily be doubled.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.