Tommy Boy Casserole

Tommy Boy Casserole–chili cheese dip casserole with salsa, cream cheese, rice, chili and more! Make it in the Instant Pot or the Crockpot.

Tommy Boy Casserole

Today’s recipe is for a chili cheese dip rice that you can make fast in the Instant Pot or slow in the Crockpot. It’s a dump and go recipe with just a handful of ingredients. You can get creative with the toppings like pico de gallo, cilantro, green onions, shredded lettuce, tomatoes, bean salsa, corn, avocado or guacamole. It might not be the prettiest dish but it sure tastes good!

Recipe adapted from Original Tommy’s World-Famous Chili Cheese Dip.

Ingredients/Substitution Ideas

• Chicken broth–or beef broth
• Converted rice–or long grain white rice, basmati or jasmine
• Chili–a can of your favorite brand
• Salsa–I used Pace’s salsa
• Cream cheese
• Tomato
• Green onion
• Tortilla chips–or Fritos

Steps

Add broth and rice into Instant Pot. Dump the chili, salsa and cream cheese on top. Don’t stir. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 

Stir well. Serve topped with tomato, green onion and tortilla chips.

Notes/Tips

• Serve with green salad, caesar salad, corn on the cob or sliced avocados.
• This recipe can be gluten-free if you use gluten-free chili.
• This recipe can be meatless if you use vegetarian chili.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with salsa are 3-Ingredient Salsa Sausage Rice and Mexican Black Beans And Rice.
• Can I use homemade chili instead? Sure! Whatever you have on hand will be fine.
• What is converted/parboiled rice? Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
• Make it a dip instead: stir the chili, salsa and cream cheese together and warm through on the saute setting or in a pan on the stove. Serve with tortilla chips or raw veggies.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.