Ingredients
1 lb (450g) lean ground beef
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
1 can (15 oz) diced tomatoes, undrained
1 medium onion, diced
1 bell pepper, diced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp salt
1/2 tsp black pepper
1.5 cups (165g) shredded cheddar cheese
2 tbsp olive oil
1/2 cup (50g) tomato paste
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a skillet, brown ground beef until no pink remains
Add diced onion and bell pepper; sauté until softened
Stir in tomato paste, chili powder, cumin, salt, and black pepper
Crumble kidney and black beans into the skillet and mix well
Pour in diced tomatoes (with juice) and simmer for 10 minutes
Transfer mixture to a 9×13-inch baking dish
Sprinkle cheese evenly over the top
Bake for 20 minutes until cheese is melted and golden
Notes
Use ground beef with 90% lean for lower fat content
Reduce sodium by 20% if using low-sodium canned beans
Add corn or spinach if desired
Store leftover casserole in an airtight container for 3-4 days
Reheat in oven at 350°F (175°C) for best texture
- Prep Time: 20
- Cook Time: 40
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 430
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 85mg