Recipe by Michelle S.
I think I got this recipe of the back of a chili sauce bottle eons ago. It has a zesty flavor while not being hot.
Top Review by HEP MEP
The Husband and I loved this. The Cakes - no - but she's real picky. I made it according to the recipe, except for subbing a can of green chilies for the green pepper. (which Princess doesn't like) I think I may have over-baked it too. The recipe didn't say whether or not to cover it in the oven, so I didn't, nor did I check on it,so it got a bit dry. BUT, I'm willing to give it another shot! I had refrried beans on the side with queso fresco, and I added a little sour cream and Frank's Hot Sauce to my portion. Thanks Michelle!
- 3⁄4 cup long grain rice
- 1⁄2 cup chopped onion
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 lb ground chuck
- 1 (1 lb) can whole tomato, pureed
- 1 cup water
- 2⁄3 cup bottled chili sauce
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 dash cayenne pepper
- 1⁄4 cup chopped green pepper
- crushed tortilla chips
- shredded cheddar cheese
Directions See How It's Made
- In a large skillet, melt butter.
- Add rice, onion and garlic cooking until brown, stirring frequently.
- Add meat.
- Brown just until meat loses it's red color, stirring as needed.
- Drain excess fats.
- Stir in tomaotoes.
- Add water, chili sauce, chili powder, salt, sugar and cayenne; bring just to the boiling point.
- Stir in green pepper.
- Mix well.
- Pour into a greased 2 quart casserole.
- Bake at 350 degrees for 1 hour.
- Top with crushed tortilla chips and shredded Cheddar cheese.
- Bake an additional 15 minutes.