The cool winds of late summer and early fall tell us that winter is coming. At this time of year, we all think longingly of comfort foods that will warm our bodies and our hearts. When simple meal preparations are top of mind, this deliciously simple, yet soul-satisfying hot beef, bean and cheese bake will fit the bill. When served as a tasty weeknight treat or a hearty weekend meal, this casserole will go from bonfires and tailgates to potluck brunches and suppers with ease.
You can control the casserole's heat by adjusting the amount of chili powder or by adding a can of diced chilies to the beef-and-bean mixture. You can also use canned tomatoes with chilies and Mexican seasonings to give this dish an extra dash of spice.
Add a side of cool guacamole and sour cream, and you’ll win any match-up with this dish. But bring along a handful of recipe cards, because anyone who eats this delightful baked casserole will be begging you for the recipe!
Mexican Beef and Bean Bake with Cheddar Cheese
Makes 4 to 6 servings
Ingredients:
- Nonstick cooking spray, for greasing casserole dish
- 2 tablespoons olive oil, plus more for greasing casserole dish (if desired)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 1/2 pounds lean ground beef
- 1 1/2 cups cooked white rice
- 1 7-ounce can diced green chilies, drained (optional)
- 1 teaspoon salt
- 1 teaspoon finely ground black pepper
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 15-ounce can black beans, drained
- 2 15-ounce cans chopped tomatoes with juices
- 3 large handfuls plain tortilla chips
- 2 cups freshly grated cheddar cheese
Directions:
- Preheat oven to 350 degrees F.
- Grease a large 1-quart casserole dish and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the onion and pepper until onion is translucent, about 3 to 5 minutes.
- Add garlic and sauté just until the garlic is soft, about 1 minute.
- Add the ground beef to the skillet, and cook, stirring occasionally, until beef is just browned and no traces of pink are left. Add the rice to the beef mixture, and green chilies, if desired.
- Add salt, pepper, chili powder and cumin to the beef mixture in the skillet.
- Add black beans, rice and tomatoes with juices to the skillet. Stir to combine with the beef mixture. Cook, stirring frequently, until the beef-and-bean mixture is bubbling, about 10 to 12 minutes.
- Crush one handful of tortilla chips into smaller pieces and sprinkle over the bottom of the greased casserole dish.
- Top crushed tortilla chips with half of the beef-and-bean mixture. Sprinkle 1 cup cheddar cheese over the top of the beef-and-bean mixture.
- Crush another handful of tortilla chips and sprinkle the crushed chips over the cheese.
- Place the remaining beef and bean mixture over the top of the crushed tortilla chips.
- Sprinkle remaining cup of cheddar cheese over the top of the beef-and-bean mixture.
- Transfer casserole dish to the oven and bake for about 25 minutes, or until casserole is bubbling and cheese has melted.
- Remove casserole dish from the oven and transfer to a heatproof surface. Crush and sprinkle the remaining tortilla chips over the melted cheese in the casserole dish.
- Return to the oven and bake just until the tortilla chips are crisp, about 5 minutes.
Beth Anderle - A retired US Army officer, Beth has been writing professionally and personally for many years but has only recently made the transition to ...
Join the Conversation