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    You are in: Home / Recipes / Roasted Chili Casserole #RSC Recipe
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    Roasted Chili Casserole #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 3 mins

    15 mins

    48 mins

    mmarolt25_11518380's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. A blend of roasted vegetables with the hearty taste of seasoned beef offers a stick-to-your-ribs meal that will immediately comfort you. I not only make this for my family, but for potlucks and football parties, as it is also great to serve right from the baking dish with tortilla chips. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Roasted Vegetables

    Chili

    Topping

    • 1 (16 1/3 ounce) can refrigerated biscuits
    • 1 cup finely shredded monterey jack cheese
    • Reynolds Wrap Foil

    Directions:

    1. 1
      Preheat oven to 450-degrees Farenheit. Line a 15-inch X 10-inch X 1-inch baking pan with aluminum foil; set aside.
    2. 2
      Cut peppers, zucchini, and onion into 1-inch pieces. Place vegetables in a large bowl. Add tomatoes and beans. In a small bowl, whisk oil, juice, and honey. Pour over vegetables and toss to coat. Spread vegetables onto foil-lined pan and roast for 20 - 25 minutes or until tender. Remove from oven and set aside.
    3. 3
      While vegetables are roasting, place beef in a large skillet and over medium-high heat brown meat, about 5 - 7 minutes; occasionally stirring. Remove from heat and drain liquid. Finely crumble meat and place in a large bowl. Sprinkle meat with chili powder, salt, cayenne pepper, and ginger. Add tomato soup and mix well. Gently stir in roasted vegetables.
    4. 4
      Heat oven to 350-degrees Farenheit. Line a 13-inch X 9-inch X 2-inch baking pan with aluminum foil. Spoon beef and vegetable mixture evenly in pan. Tightly cover top with aluminum foil.
    5. 5
      Separate biscuits from can and place ON TOP of foil lid. Bake for 14 - 16 minutes or until biscuits are golden brown.
    6. 6
      Remove biscuits and foil lid. Spoon chili into individual serving bowls. Sprinkle tops with cheese and serve immediately with a biscuit on the side.

    Browse Our Top Low Cholesterol Recipes

    Ratings & Reviews:

    • on September 25, 2012

      55

      What an awesome recipe! This has been added to my bucket list. sw%u263A

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2012

      55

      This sounds absolutey delicious!! I love the roasted vegetables in this and then the biscuits on top!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2012

      This just looks to awesome

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Roasted Chili Casserole #RSC

    Serving Size: 1 (362 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 793.5
     
    Calories from Fat 344
    43%
    Total Fat 38.3 g
    58%
    Saturated Fat 13.5 g
    67%
    Cholesterol 115.8 mg
    38%
    Sodium 2445.5 mg
    101%
    Total Carbohydrate 65.1 g
    21%
    Dietary Fiber 8.6 g
    34%
    Sugars 16.5 g
    66%
    Protein 47.5 g
    95%

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