Description
A flavorful and cheesy baked Mexican beef and beans casserole featuring ground beef, kidney beans, and vibrant spices, topped with melted Colby cheese and jalapeños. Perfect for a hearty weeknight dinner served with tortillas or corn chips and fresh Mexican fixings.
Ingredients
Scale
Main Ingredients
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely minced
- 1 green capsicum (bell pepper), cut into 1cm / 1/2″ cubes
- 500g / 1 lb beef mince (ground beef)
- 400g / 14oz can red kidney beans, drained
- 1 cup tomato passata
- 1/3 cup pickled sliced jalapeño
- 1 1/2 cups Colby cheese, shredded
Spices and Seasonings
- 1 1/2 tsp cumin powder
- 1 1/2 tsp smoked paprika (can substitute normal paprika)
- 1 tsp garlic powder (can substitute onion powder)
- 1 tsp onion powder (can substitute garlic powder)
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (can substitute black pepper)
- 1 tsp cooking or kosher salt
Instructions
- Preheat Oven: Preheat your oven to 200°C / 400°F (or 180°C fan). This ensures the oven is ready for baking the dish once all components are combined.
- Sauté Vegetables: Heat olive oil in a cast-iron skillet or any oven-proof pan over medium-high heat. Add the finely chopped red onion, minced garlic, and diced green capsicum. Cook for about 3 minutes until they begin to soften and develop aroma.
- Cook Beef and Spices: Add the ground beef mince to the skillet, breaking it up as it cooks. Continue cooking until no raw meat is visible. Then add cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, and salt. Stir to combine and cook spices with the meat for 1 minute to release their flavors.
- Add Beans and Tomato Passata: Stir in the drained kidney beans and tomato passata. Mix everything thoroughly and bring the mixture to a gentle simmer to meld the flavors.
- Add Jalapeños and Cheese: Scatter the pickled sliced jalapeños evenly on top of the beef mixture, then sprinkle the shredded Colby cheese over the entire surface.
- Bake: Transfer the skillet to the preheated oven and bake uncovered for 15 minutes or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and serve warm. Scoop portions into bowls and enjoy with corn chips, tortillas, and your favorite Mexican accompaniments like guacamole, pico de gallo, fresh coriander, or sour cream. It’s perfect for making nachos, burritos, or tacos.
Notes
- You can substitute Colby cheese with cheddar or Monterey Jack for different flavors.
- If you prefer, substitute red kidney beans with black beans or other canned beans.
- You can adjust the level of spice by varying the amount of jalapeños and cayenne pepper.
- Using a cast-iron skillet helps with even cooking and can go straight from stovetop to oven, but any oven-proof pan works.
- For a vegetarian version, replace beef mince with a plant-based alternative or additional beans.
