Description
This hearty Bean and Beef Casserole combines ground beef, red kidney beans, chunky salsa, and smooth pureed tomatoes into a flavorful and comforting one-dish meal. Topped with sharp Cheddar cheese and baked to perfection, it’s an easy and satisfying recipe perfect for a family dinner.
Ingredients
Meat and Beans
- 1 pound ground beef (90/10)
- 2 14-ounce cans red kidney beans, drained
Vegetables and Sauces
- 1 14-ounce can diced tomatoes
- 1 ½ cups chunky salsa
Seasonings and Cheese
- 1 tablespoon chili powder
- 8 ounces sharp Cheddar cheese, shredded
Instructions
- Preheat oven: Preheat the oven to 400º Fahrenheit to prepare for baking.
- Brown beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain and remove any excess fat for a leaner casserole.
- Puree tomatoes: Place the canned diced tomatoes into a food processor and blend until smooth to create a fresh tomato base for the casserole.
- Combine ingredients: In an ungreased 9x13-inch baking dish, mix the cooked ground beef, drained beans, pureed tomatoes, chunky salsa, and chili powder until well combined. Evenly sprinkle the shredded sharp Cheddar cheese on top.
- Bake covered: Cover the baking dish with foil and bake for 25 to 30 minutes to allow the flavors to meld and ingredients to heat through thoroughly.
- Bake uncovered: Remove the foil and bake uncovered for an additional 5 to 10 minutes to melt and slightly brown the cheese topping, creating a delicious crust.
Notes
- For extra spice, add additional chili powder or a pinch of cayenne pepper to the mixture.
- Drain and rinse the red kidney beans for a cleaner taste and to reduce sodium.
- Use a non-stick cooking spray or lightly grease the baking dish if desired to prevent any sticking.
- This casserole can be prepared a day ahead and refrigerated before baking to enhance flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
