Oven-Baked Beef Chili
with Pinto Beans, Sour Cream & Crispy Onions
Details
Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This comforting chili features tender beef, fresh tomatoes, and creamy pinto beans—baked in a Mexican-spiced chile sauce, then finished off with melty cheese, sour cream, and crispy onions.
Ingredients
20 oz
Ground Beef
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 each
15.5-oz can Pinto Beans
⅔ cup
Guajillo Chile Pepper Sauce
⅔ cup
Mirepoix
4 oz
Shredded Cheddar & Monterey Jack Cheese Blend
½ cup
Sour Cream
8 oz
Grape Tomatoes
⅓ cup
Crispy Onions
2 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. Between the two trays, evenly divide the drained beans, tomatoes, mirepoix, spice blend, and guajillo sauce. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the trays & serve your dish
Add the beef in an even layer (tearing into bite-sized pieces before adding); season with salt and pepper. Tightly cover the trays with foil and bake 28 to 30 minutes, or until thickened and the beef is cooked through. Remove from the oven; carefully remove the foil. Season with salt and pepper. Add the cheese; stir until melted and combined. Let stand at least 3 minutes before serving. Serve the baked trays topped with the sour cream and crispy onions. Enjoy!
Ingredients
20 oz
Ground Beef
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 each
15.5-oz can Pinto Beans
⅔ cup
Guajillo Chile Pepper Sauce
⅔ cup
Mirepoix
4 oz
Shredded Cheddar & Monterey Jack Cheese Blend
½ cup
Sour Cream
8 oz
Grape Tomatoes
⅓ cup
Crispy Onions
2 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. Between the two trays, evenly divide the drained beans, tomatoes, mirepoix, spice blend, and guajillo sauce. Add 1/4 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the trays & serve your dish
Add the beef in an even layer (tearing into bite-sized pieces before adding); season with salt and pepper. Tightly cover the trays with foil and bake 28 to 30 minutes, or until thickened and the beef is cooked through. Remove from the oven; carefully remove the foil. Season with salt and pepper. Add the cheese; stir until melted and combined. Let stand at least 3 minutes before serving. Serve the baked trays topped with the sour cream and crispy onions. Enjoy!
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