Cooking With Tony Chachere’s: Easy Tony’s Chili Mexican Casserole and Mexican Rice, Just In Time For Cinco de Mayo | News

1 box Tony Chachere’s Chili Mix
1 ½ pounds floor beef
15 Taco shells, items or tortilla chips 
1 cup chopped onion
1 (6 ounce) can sliced black olives (Optional)
1 (4 ounce) can diced environmentally friendly chiles
1/2 cup jalapeños, sliced
2 cups cheddar cheese
Chopped Tomato
Sour Product
Guacamole or avocado slices

Cook dinner floor beef and drain. Get ready chili blend with ground beef.  Spray bottom of 13 x 9 casserole dish with Pam. Layer tortilla chips on the base. Position some of chili beef on top. Layer onions,then olives, chilis and repeat. Location cheese on top rated. Sprinkle jalapeños on prime.  Bake for 30 minutes. Serve with sour cream, guacamole and tomatoes.

Tony’s Kicked up Mexican Rice

1 tablespoon cooking oil
1 compact onion, minced
1 medium red pepper, minced
4 cloves garlic, minced
1 teaspoon ground cumin
1 box Tony Chachere’s Spanish Rice or Yellow Rice
1/2 cup Rotel Tomatoes, drained
1 medium jalapeño pepper, minced
1 cup frozen corn
½ cup cilantro, minced

Warmth oil in pot. Incorporate onion, purple pepper, garlic, cumin. Sauté for a couple of minutes. Include Rice, drinking water, tomatoes, jalapeño and corn. Address and prepare dinner for 20 minutes. Sprinkle with cilantro if wished-for. Provide.