Empty My Fridge
Cheesy Mexican Beef and Bean Casserole
Ingredients
- Olive oil2 tbsp
- Red onion1
- Garlic2
- Bell pepper1
- Ground beef500 g
- Red bean400 g
- Passata1 cup
- Jalapeño chili · sliced⅓ cups
- Colby jack cheese1 ½ cups
- Cumin · powder1 ½ tsp
- Smoked paprika1 ½ tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Oregano · dried1 tsp
- Cayenne pepper½ tsp
- Salt1 tsp
Instructions
- Preheat the oven to 200°C / 400°F (180°C fan).
- Heat the olive oil in a cast-iron skillet (or other ovenproof pan) over medium-high heat. Cook the onion, garlic and capsicum for 3 minutes.
- Add the beef and cook, breaking it up, until no raw meat remains. Add the spices and cook for 1 minute.
- Add the kidney beans and passata, stir, and bring to a simmer.
- Scatter the jalapeño over the surface and top with the cheese.
- Bake for 15 minutes without a lid, then remove from the oven.
Summarized from RecipeTin Eats's video. Watch it for the details.
More recipes with
GarlicOnionCheeseBell pepperRed onionGround beefRed beanPassata
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