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Roasted Chili Casserole #RSC

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“Ready, Set, Cook! Reynolds Wrap Contest Entry. A blend of roasted vegetables with the hearty taste of seasoned beef offers a stick-to-your-ribs meal that will immediately comfort you. I not only make this for my family, but for potlucks and football parties, as it is also great to serve right from the baking dish with tortilla chips. Enjoy!”
1hr 3mins

Ingredients Nutrition


  1. Preheat oven to 450-degrees Farenheit. Line a 15-inch X 10-inch X 1-inch baking pan with aluminum foil; set aside.
  2. Cut peppers, zucchini, and onion into 1-inch pieces. Place vegetables in a large bowl. Add tomatoes and beans. In a small bowl, whisk oil, juice, and honey. Pour over vegetables and toss to coat. Spread vegetables onto foil-lined pan and roast for 20 - 25 minutes or until tender. Remove from oven and set aside.
  3. While vegetables are roasting, place beef in a large skillet and over medium-high heat brown meat, about 5 - 7 minutes; occasionally stirring. Remove from heat and drain liquid. Finely crumble meat and place in a large bowl. Sprinkle meat with chili powder, salt, cayenne pepper, and ginger. Add tomato soup and mix well. Gently stir in roasted vegetables.
  4. Heat oven to 350-degrees Farenheit. Line a 13-inch X 9-inch X 2-inch baking pan with aluminum foil. Spoon beef and vegetable mixture evenly in pan. Tightly cover top with aluminum foil.
  5. Separate biscuits from can and place ON TOP of foil lid. Bake for 14 - 16 minutes or until biscuits are golden brown.
  6. Remove biscuits and foil lid. Spoon chili into individual serving bowls. Sprinkle tops with cheese and serve immediately with a biscuit on the side.

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