Learn how to make a gooey, cheesy, savoury and slightly spiced Mexican ground beef casserole. It can be made in a cast-iron skillet or a frying pan with an oven dish finish.
Ingredients
- 1 tablespoon oil
- 1 onion small , diced
- 1 green bell pepper medium
- 1 lb ground beef 450-500 g
- 2 garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper or chili powder
- 1 teaspoon smoked paprika regular can also be used
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 kidney beans can, 14 oz / 400 g, or black beans
- 2 cups tomato purée 15 oz | 425 g
- 2 tablespoons coriander or chopped cilantro
- 2 cups Cheddar cheese 8 oz | 225 g, if in the US, use a mix of red and white
- 1-2 jalapeños green, chopped, deseeded if you want less heat
- Garnish: Chopped coriander/cilantro chopped jalapenos
Instructions
- Preheat the oven to 400 F | 200 C.
- Heat an ovenproof skillet with oil on medium-high heat. Cook onion and bell pepper for 2 minutes. Add beef and garlic, salt, pepper and spices. Stir and cook for 2 minutes by breaking the beef.
- Add beans, tomato purée and cilantro. Stir and bring to a simmer. Cook for 5 minutes. Adjust salt and pepper if needed. Remove from heat.
- Sprinkle the beef and beans with jalapeños and cheese. Bake in the oven for 15 minutes until the cheese melts and is nicely brown.
- Serve as a main dish with rice or as an appetizer with tortilla chips.
Notes
- Nutrition is for 4 servings as a main dish but if served as an appetizer/finger food, it would yield 6-8 servings.
- Store for 5 days in the refrigerator. Freezer-friendly.
Nutrition
Calories: 545kcal | Carbohydrates: 20g | Protein: 39g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1130mg | Potassium: 1158mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1872IU | Vitamin C: 42mg | Calcium: 476mg | Iron: 6mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved