Chili Sour Cream Rice Bake

Chili Sour Cream Rice Bake – easy weeknight ground beef casserole ready in under 30 minutes!! Creamy rice topped with a quick homemade chili and cheddar cheese. Rice, cottage cheese, sour cream, ground beef, chili seasoning, chili beans, diced tomatoes, tomato sauce, and cheese. You can make the casserole in advance and refrigerate or freeze for later. Add it to your menu ASAP!

plate of chili and rice

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Easy Ground Beef Casserole

This Chili Sour Cream Rice Bake has been on repeat at our house. Creamy rice topped with a quick homemade chili and cheese. Comfort food at its best! This is one of our favorite ground beef casseroles. Not only is it is super easy to make it also tastes great! Plus it is ready in about 30 minutes. Perfect for an easy weeknight meal! Whip up some green beans and rolls and dinner is done.

baking dish of cheesy chili and rice casserole

How to Make Chili Sour Cream Rice Bake

As I said, this casserole is very easy to make. Start with browning some ground beef. Drain off fat and return to skillet. Add a packet of chili seasoning, a can of chili beans, diced tomatoes, and tomato sauce. Stir and simmer for 5 minutes. Mix together cottage cheese, sour cream, and cooked rice. Spread rice mixture into bottom of a baking dish. Top the rice with the chili. Sprinkle cheese on top of casserole and bake.

  • You can use ground beef or ground turkey in this dish.
  • You can use any type of cooked rice that you prefer – white, brown, basmati are all good.
  • I used French’s Chili-O seasoning mix. Any brand of chili seasoning will work fine.
  • For a gluten-free dish, use a packet of gluten-free chili seasoning. McCormick makes a good one.
  • Don’t like beans in your chili? You can leave them out.
  • Feel free to add fresh onions, bell peppers, a can of Rotel diced tomatoes and green chiles, or jalapeńos to the chili mixture.
  • Can Chili Sour Cream Rice Bake be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate until you are ready to bake. You may need to add a few minutes to the cooking time if baking this dish straight from the refrigerator.
  • Can Chili Sour Cream Rice Bake be frozen? Yes! Assemble the casserole and let it cool completely. Cover the dish with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and bake as directed.
scooping chili and rice from baking dish

What to Serve with Baked Chili

This just might be our favorite way to eat chili! We like to top the casserole with our favorite chili toppings – jalapeños, sour cream, avocado, french fried onions, and Fritos. YUM! We usually serve this with some green beans or a salad and some biscuits or cornbread. Give this dish a try for your next chili night. I promise it will be a hit!

Here are a few of our favorite recipes from the blog that go great with this yummy casserole:

Sweet & Buttery Cornbread

Sweet & Buttery Cornbread – ditch the Jiffy Mix and whip up this easy from scratch cornbread. Butter, sugar, flour,…

plate of chili and rice

Chili Cream Rice Bake

Yield: 6 people
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Chili Sour Cream Rice Bake – easy weeknight ground beef casserole ready in under 30 minutes!! Creamy rice topped with a quick homemade chili and cheddar cheese. Rice, cottage cheese, sour cream, ground beef, chili seasoning, chili beans, diced tomatoes, tomato sauce, and cheese. You can make the casserole in advance and refrigerate or freeze for later. Add it to your menu ASAP!

Ingredients:

  • 1 lb lean ground beef
  • 1 (1.75-oz) packet chili seasoning
  • 1 (8-oz) can tomato sauce
  • 1 (15-oz) can chili beans, undrained
  • 1 (15-oz) can diced tomatoes, undrained
  • 3 cups cooked rice
  • 1 cup cottage cheese
  • 1 cup sour cream
  • cups shredded cheddar cheese

Instructions:

  • Preheat oven to 350ºF. Spray a 9×9-inch baking dish with cooking spray.
  • Brown meat; drain off fat and return to skillet. Add chili seasoning, tomato sauce, chili beans, and diced tomatoes. Stir and simmer for 5 minutes.
  • Mix together cottage cheese, sour cream, and cooked rice.
  • Spread rice mixture into the bottom of the prepared dish. Top with chili. Sprinkle cheese on top of casserole.
  • Bake uncovered for 20 to 25 minutes.

Notes:

  • You can use ground beef or ground turkey in this dish.
  • You can use any type of cooked rice that you prefer – white, brown, basmati are all good.
  • I used French’s Chili-O seasoning mix. Any brand of chili seasoning will work fine.
  • For a gluten-free dish, use a packet of gluten-free chili seasoning. McCormick makes a good one.
  • Don’t like beans in your chili? You can leave them out.
  • Feel free to add fresh onions, bell peppers, a can of Rotel diced tomatoes and green chiles, or jalapeńos to the chili mixture.
  • Can Chili Sour Cream Rice Bake be made in advance? Yes! You can assemble the casserole ahead of time and refrigerate it until you are ready to bake. You may need to add a few minutes to the cooking time if baking this dish straight from the refrigerator.
  • Can Chili Sour Cream Rice Bake be frozen? Yes! Assemble the casserole and let it cool completely. Cover the dish with plastic wrap and aluminum foil and freeze. When ready to bake, thaw and bake as directed.

Steph

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plate of chili and rice
baking dish of cheesy chili and rice casserole

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Comments

  1. This was delicious! I’ve never used/tasted cottage cheese in my life until today. It just looks so darn nasty all by itself. However, it added a nice touch of creaminess to the layer of rice that you could taste in the finished product. I liked that I could make the chili my own and use up things in the fridge/pantry at the same time (e.g., I sauteed a red & yellow bell pepper and an onion, added a can of black beans, corn, and green chiles). I will make this again and again. Thank you for the recipe!

    1. YES! Cottage cheese isn’t something I’d ever eat straight out of the container, but it is wonderfully creamy in casseroles. SO glad you enjoyed it!

  2. If you are not a cottage cheese fan is there a replacement ingredient or can I double the sour cream? Can’t wait to make this! Thanks!

    1. I won’t touch cottage cheese with a 10-foot pole, but I has several wonderful, baked dishes that include it. I’ve even made some myself. (I used small curds.) It just ends up melting into all the other ingredients. You really should give it a try. I think you’ll be surprised!

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