Mexican beef and bean bake
DATE
31 Jul 2024
AUTHOR
TIME TO READ
3 mins
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This hearty beef bake is so simple to make! Simply simmer on the stovetop, top with cheese and bake in the oven, serve straight away and we promise all the dinner plates will be licked clean.
Bursting with goodness and packed with protein, this one pot wonder it is a great source of essential B-group vitamins, thanks to the lean beef mince, red kidney beans, cheese and wholegrain rice. Adding in a can of legumes (like the red kidney beans) is a great way to boost the protein and fibre content, plus bolster up those B group vitamins as they are a great source of folic acid.
Made from mostly pantry staples, this is the perfect dish when you need dinner on the table in just over 30 minutes.
Ingredients
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Gluten free, Nut free
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, crushed
1 medium red onion, finely diced
1 medium red capsicum, finely diced
500g extra lean beef mince
1 ½ tsp cumin powder
1 ½ tsp smoked paprika
½ tsp cayenne pepper
400g can red kidney beans, drained
400g can crushed tomatoes
1 cup mozzarella cheese, grated
- Brown rice, crushed avocado and coriander to serve
How to make
Preheat oven to 200°C. Heat the olive oil in a medium oven-safe pot over moderate heat. Sauté the garlic, onion and capsicum for 3 minutes or until softened.
Add the beef to the pan and brown, breaking up into smaller pieces. Add the spices and cook for a further 2 minutes.
Add the kidney beans and tomatoes to the pan and mix well. Season with salt and pepper and bring to a simmer. Scatter cheese over the top of the mixture and bake in the oven uncovered for 15 minutes or until the cheese is bubbling and golden .
Serve immediately with a side of steamed brown rice, avocado and coriander.
Notes
Leftover mixture will keep for 3 days in an airtight container in the fridge or 2 months in the freezer.
Nutritional information
Kilojoules | 1765 kJ | Protein | 43.3 g |
Carbohydrates, total - sugars, total | 18.7 g 10.9 g | Fat, total - saturated fat | 17.4 g 7.3 g |
Sodium | 450 mg |
Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits