Cheesy baked Mexican beef and beans
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Servings
5 - 6
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Calories
440 kcal
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Course
Main Course
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Cuisine
Mexican
Cheesy baked Mexican beef and beans
Description
Cheesy baked Mexican beef and beans features sautéed onion, garlic, and capsicum cooked with ground beef seasoned with a Mexican spice blend including cumin, smoked paprika, garlic and onion powders, oregano, cayenne pepper, and kosher salt. Red kidney beans and tomato passata are incorporated, then topped with pickled jalapeños and shredded Colby cheese. Baking the dish melts the cheese and melds the flavors while producing a comforting, hearty texture.
The combination of spiced ground beef and beans with a cheesy top creates a rich, filling dish. The jalapeños add a tangy heat that complements the smooth tomato base. It is ideal for stuffing tortillas or serving alongside corn chips, and can be garnished with sour cream, guacamole, or fresh coriander as preferred.
This recipe is adaptable to other meats such as chicken, turkey, pork, or lamb, and cheeses that melt well. Leftovers keep well refrigerated for up to three days and freeze for longer storage, making it convenient for making ahead or batch cooking.
Ingredients
- 2 tbsp olive oil
- 1 red onion , finely chopped
- 2 garlic finely minced, cloves
- 1 green capsicum cut into 1cm / 1/2" cubes (or other colour, or bell pepper
- 500g/ 1 lb ground beef Note 1, beef mince is synonym
- 400g/ 14oz red kidney beans drained (or other beans, or black beans, canned
- 1 cup tomato passata (Note 2)
- 1/3 cup jalapeño Note 3, pickled, sliced
- 1 1/2 cups colby cheese , shredded (or other cheese, Note 4)
Mexican spice mix:
- 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 oregano dried
- 1/2 tsp cayenne pepper (sub black pepper)
- 1 tsp kosher salt cooking salt
Instructions
- Preheat oven to 200°C / 400°F (180°C fan).
- Sauté - Heat the olive oil in a cast-iron skillet over medium high heat (or other oven-proof pan). Cook onion, garlic and capsicum for 3 minutes.
- Cook beef & spices - Add beef and cook, breaking it up as you go, until you no longer see raw meat. Add spices, then cook for 1 minute.
- Beans & tomato - Add kidney beans and passata. Stir, then bring to a simmer.
- Cheese it! Scatter the jalapeño across the surface, top with cheese.
- Bake 15 minutes (no lid) then remove from the oven.
- Serve! Scoop into bowls and serve with corn chips or tortillas with your favourite Mexican fixings (guacamole or avocado sauce pico de gallo or restaurant style salsa, fresh coriander/coriander, sour cream). Dunk like nachos, make DIY burritos or tacos!
Notes
- This recipe serves 5 to 7 people depending on whether it is eaten with tortillas or corn chips, as the bulk of the dish varies by serving method.
- You can replace ground beef with chicken, turkey, pork, or lamb to vary the protein.
- Tomato passata can be substituted with crushed tomatoes or tomato puree, commonly found under various labels.
- Pickled jalapeños add tang and spice but can be omitted if preferred.
- Use any good melting cheese; if using mozzarella alone, add some parmesan for extra flavor.
- Leftovers last up to 3 days in the fridge or 3 months frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440cal | 22% |
| Carbohydrates | 19g | 6% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 994mg | 41% |
| Potassium | 702mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1492IU | 30% |
| Vitamin C | 32mg | 36% |
| Calcium | 294mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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