Includes recyclable aluminum tray
You'll combine Tex-Mex seasoned ground beef, tomatoes beef stock, and black beans right in our oven-ready tray to make a delicious, saucy, and super easy-to-assemble chili. Serve it with a sprinkle of melty Monterey Jack, a dollop of sour cream, and a dash of hot sauce. But the best part? Toss the tray when you're done for practically no cleanup!
Allergens
Tags
Sour Cream
1.5 tablespoon
Tomato Paste
1 unit
Oven-Ready Tray
1 unit
Crushed Tomatoes
1 unit
Beef Stock Concentrate
1 unit
Black Beans
1 unit
Monterey Jack Cheese
0.25 cup
Ground Beef
10 ounce
Mexican Spice Blend
1 tablespoon
Southwest Spice Blend
1 tablespoon
Hot Sauce
1 teaspoon
Salt
4 teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Adjust rack to top position and preheat oven to 425 degrees.
Add beef* to oven-ready tray and gently break up into small pieces with a fork. Season with Southwest Spice Blend, Mexican Spice Blend, 1 tsp salt, and pepper. (For 4 servings, divide everything evenly between two trays, using 1 tsp salt for each tray.)
To tray with beef, stir in stock concentrate, tomato paste, crushed tomatoes, and black beans and their liquid. (For 4 servings, divide everything evenly between both trays.)
Bake on top rack, uncovered, until beef is saucy and cooked through, 30-35 minutes. TIP: Place tray on a foil-lined baking sheet to catch any drips!
Once chili is done, taste and season with salt and pepper.
Divide chili between bowls; top with Monterey Jack, sour cream, and as much hot sauce as you like. Serve.
780
kcal
Calories
40
g
Fat
15
g
Saturated Fat
51
g
Carbohydrate
15
g
Sugar
10
g
Dietary Fiber
42
g
Protein
120
mg
Cholesterol
1650
mg
Sodium
