Cheesy Baked Mexican Beef and Beans

Name: Cheesy Baked Mexican Beef and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 5, 5 - 6
Cuisine: mexican
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 (or other colour)); 500g/ 1 lb beef mince (ground beef) ((Note 1)); 400g/ 14oz can red kidney beans or black beans (, drained (or other beans)); 1 cup tomato passata ((Note 2)); 1/3 cup pickled sliced jalapeño ((Note 3)); 1 1/2 cups Colby cheese (, shredded (or other cheese, Note 4)); 1 1/2 tsp cumin powder; 1 1/2 tsp smoked paprika ((sub normal paprika)); 1 tsp garlic powder ((sub onion powder)); 1 tsp onion powder ((sub garlic powder)); 1 tsp dried oregano; 1/2 tsp cayenne pepper ((sub black pepper)); 1 tsp cooking/kosher salt

5.00 (18)

⏱ 30 mins 🍽 5, 5 - 6 🌶 mexican 🏷 Main course

This hearty dish is a speedy, oven-baked take on chilli con carne, packed with flavourful beef, beans, and a generous topping of melted cheese. It's a versatile Mexican-style meal that can be served in bowls, used as a filling for tacos and burritos, or scooped up with corn chips for a nacho-style feast. The recipe comes together quickly for a satisfying family dinner.

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 (or other colour))
500g/ 1 lb beef mince (ground beef) ((Note 1))
400g/ 14oz can red kidney beans or black beans (, drained (or other beans))
1 cup tomato passata ((Note 2))
1/3 cup pickled sliced jalapeño ((Note 3))
1 1/2 cups Colby cheese (, shredded (or other cheese, Note 4))
1 1/2 tsp cumin powder
1 1/2 tsp smoked paprika ((sub normal paprika))
1 tsp garlic powder ((sub onion powder))
1 tsp onion powder ((sub garlic powder))
1 tsp dried oregano
1/2 tsp cayenne pepper ((sub black pepper))
1 tsp cooking/kosher salt

Method

Preheat your oven to 200°C / 400°F (180°C fan).
Warm the olive oil in an ovenproof skillet. Cook the chopped onion, minced garlic, and capsicum cubes for 3 minutes.
Add the beef mince and cook while breaking it apart until browned. Stir in all the spices and cook for 1 minute.
Mix in the drained kidney beans and the tomato passata. Stir everything together and bring it to a simmer.
Distribute the sliced jalapeño over the beef mixture, then cover it evenly with the shredded cheese.
Bake the dish without a lid for 15 minutes, then take it out of the oven.
Spoon the hot mixture into bowls. Serve it with corn chips or tortillas and your preferred accompaniments like salsa, sour cream, or guacamole.

Nutrition (per serving)

Sodium994 mg

Recipe details

CategoryMain course

Cuisinemexican