This recipe comes from my favorite Aunt Linda. She used to make this all time, but she used to call it Rice Enchilada Casserole. I have no idea why?! Last time I checked - there is no ranch style beans in enchiladas?! Well, whatever you call it - I call it mmm-mmm good!!!
My husband did not grow up in Texas, so he had never had Wolf Brand Chili before. He assumed it must taste like all other canned chili he'd had, dog-food as he described it once! Well, he couldn't be farther from the truth!!! The first time I made this, I made it for him and his brother! ;) Of course I did not tell them what was in it. Both of those guys went back 3 times!!! Finally, I couldn't hold it in any longer - I told them what was in it and they about spit their bite out!!! Funniest thing ever!!! After the shock wore off, they didn't care and kept on eating!!!
It is also a favorite of Cindy's husband!!! He asks for it all the time!!! I love it because it's so easy!!!! If you give it a try - I know you'll love it too!
1 cn. Ranch Style Beans
1 cn. Wolf Brand Chili
1-2 cups Cooked Rice
2 cups Cheddar Cheese
Cook your rice and set aside. Cook your meat and drain. Add your beans and chili to your meat and heat on medium for about 5 minutes. Take off the heat and add your rice a little at a time until mixed well. Put in a casserole dish and add your cheese on top. Cook in a 350 degree oven for 20 minutes. Goes well on a rainy day with saltine crackers! Enjoy :O)
*You could even add toppings if you want, like green onions and sour cream. The possibilities are endless.
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