Everyday Mom's Meals: Game Time Food
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Wednesday, January 21, 2015

Game Time Food

The teams are set. The fans are gearing up. Super Bowl Sunday is less than two weeks ago. In our house, Mr. E. and I bleed black and gold (GO STEELERS!!!); but little man is a huge Seattle Seahawks fan, so he is especially excited this year! His team is headed back to the "big dance" for the 2nd year in a row, and he can't wait.

I think for most Americans, even if you don't have a team in the game, the Super Bowl is just a great excuse to get together with family and friends, have some laughs at the commercials, and pig out on delicious food all afternoon and evening.

In fact, the hubby and I both said without our favorite team in the game, it's a little less nerve racking. We can actually just sit back, relax, eat and know at the end of it, we don't have to worry about being disappointed.

When you plan your big day menu is it mainly a lot of appetizers you turn into a meal? Or do you try to have some main dishes in the mix too, for a more filling option? Either way, I think this recipe will work for you.

When you see the word casserole, don't be fooled. This is not your traditional oven baked, in a 9 x 13 pan, dish. See, this is going into your slow cooker, so the consistency is going to be a tad different. But, on the other hand, this is going in your slow cooker, so that means you can keep it warm, all game long, and have your guests going back again and again.

To serve this, I put out a mini nacho bar of sorts. We had chips, diced onion, cheese, salsa, etc. Sure, it's more filling than just a dip (after all, there is rice in there) but the flavors are the perfect mix of chili and nacho, everyone's favorite toppings just seemed natural. 

Even if you aren't a football fan, I think you can get behind the Super Bowl. It's a fun time to make memories and eat something yummy....maybe this??


Slow Cooker Chili Casserole
1 lb. ground beef, browned and drained
2 c. water
1 (15.5 oz.) can chili beans, mild or hot
1 (14.5 oz.) can diced tomatoes, undrained
3/4 c. brown rice, NOT instant
1/4 c. chopped white onion
1 TBS chili powder
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
1 tsp. yellow mustard
Salt and pepper to taste
1 c. Monterrey Jack shredded cheese, plus extra for top
Finely diced white onion for top

Combine all ingredients, except those marked for top, in slow cooker. Stir well. Cook on LOW for 7 hours until rice is tender. Stir in cheese in last 10 minutes of cooking. Top individual portions with extra cheese and diced white onion. Serve with tortilla chips if desired. 





Shared on The Country Cook Jan. 23. 2015

3 comments:

Corinne Romero said...

Can you use white raw rice instead?

Krista said...

Yep, as long as it's not instant, you're fine :)

Anonymous said...

Do I drain the chili beans?