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Mexican beef and bean bake

Melt-in-Your-Mouth Mexican Beef and Bean Bake Casserole

Enjoy a hearty Mexican beef and bean bake with rich flavors and melty cheese, perfect for a comforting weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Essential for sautéing; any vegetable oil can work in a pinch.
  • 1 medium Red Onion Adds flavor and sweetness; substitute with yellow or brown onions if needed.
  • 3 cloves Garlic A must for aroma and depth of flavor; don’t skip this one!
  • 1 medium Green Capsicum (Bell Pepper) Brings crunch and color; feel free to swap in other bell pepper colors or diced zucchini, carrots, or corn.
  • 500 grams Beef Mince (Ground Beef) The main source of protein that gives the dish rich flavor; you can replace with chicken, turkey, pork, or lamb.
  • 1 can Red Kidney Beans Adds texture and protein; you can substitute with black beans or any preferred beans.
  • 400 grams Tomato Passata Forms the sauce base; crushed canned tomatoes or US "tomato sauce" can be used instead.
  • 2 tablespoons Pickled Jalapeño Delivers a kick of tanginess and spice; replace with canned green chilies or omit if you prefer it milder.
  • 200 grams Colby Cheese Melts beautifully and enhances flavor; any melting cheese will do, but topping mozzarella with parmesan takes it to the next level.
For the Mexican Spice Mix
  • 1 teaspoon Cumin Powder Essential for that warm, earthy flavor.
  • 1 teaspoon Smoked Paprika Adds depth; you can swap with plain paprika if desired.
  • 1 teaspoon Garlic Powder For a boost of flavor without the chopping.
  • 1 teaspoon Onion Powder Enhances the overall savory notes.
  • 1 teaspoon Dried Oregano A key herb that complements the dish beautifully.
  • 1/2 teaspoon Cayenne Pepper Introduces a touch of heat; adjust to your spice preference.
  • 1 teaspoon Salt Enhances all flavors; don’t forget to season to taste!

Equipment

  • large cast-iron skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F). This ensures a nicely baked top for your Cheesy Mexican Beef and Bean Bake.
  2. In a large cast-iron skillet, heat a tablespoon of olive oil over medium heat. Add the chopped red onion, minced garlic, and diced green capsicum, sautéing for about 3 minutes.
  3. Add in your minced beef, breaking up the meat with a wooden spoon, cooking until browned, which should take about 5-7 minutes. Stir in your Mexican spice mix for another minute.
  4. Stir in the red kidney beans and tomato passata, mixing well. Bring to a gentle simmer for about 5 minutes.
  5. Remove from heat and scatter pickled jalapeños over the mixture, then generously sprinkle the top with colby cheese.
  6. Transfer your skillet to the preheated oven and bake for about 15 minutes, until the cheese is melted and bubbly.
  7. Once baked to perfection, remove from the oven, let it cool slightly, and serve with warm tortillas or corn chips.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 3 months. Reheat at 180°C (350°F) until heated through.

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