Prep & Bake Beef & Black Bean Chili
Includes recyclable aluminum tray
- Milk
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!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Tomato Paste
1 unit
Oven-Ready Tray
1 unit
Crushed Tomatoes
1 unit
Beef Stock Concentrate
1 unit
Black Beans
¼ cup
Monterey Jack Cheese
(Contains: Milk)
10 ounce
Ground Beef
1 tablespoon
Mexican Spice Blend
1 tablespoon
Southwest Spice Blend
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland, while others enjoyed the taste; adding extra spices, veggies, or broth boosted flavor 🌶️.
- Ease of prep: Many loved the quick, convenient "dump and bake" method, though some preferred stovetop cooking for better results.
- Suggestions: Consider browning the meat first, adding onions and peppers, or reducing bean liquid for a thicker consistency.
- Texture: A few noted the meat was mushy; cooking longer or on the stovetop improved texture for some.
- Portions: Generous servings provided leftovers for many; some suggested adding rice or cornbread as sides.
