Ingredients
12
12 servings
- •1 cup white rice
- •2 cups water
- •2 (16 ounce) cans chili beans, undrained
- •1 (8 ounce) can tomato sauce
- •¾ cup water, or more as needed
- •1 (8 ounce) container sour cream
- •1 cup crushed corn chips, or to taste
- •1 cup shredded Mexican cheese blend
Instructions
- Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
- Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.
Nutritional Facts
Per 12 servings
- Calories: 250
- Carbohydrate: 33g
- Fat: 11g
- Fiber: 4g
- Protein: 9g
- Sugar: 3g
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