Ingredients
- Ground beef: 1 pound
- Onion, chopped: 1 medium
- Green bell pepper, chopped: 1 medium
- Diced tomatoes, canned: 1 (14.5 ounce) can, undrained
- Kidney beans, canned: 1 (15 ounce) can, rinsed and drained
- Corn, canned: 1 (15 ounce) can, drained
- Cheddar cheese, shredded: 2 cups
- Chili powder: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Step 3: Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes.
- Step 4: Stir in the diced tomatoes (undrained), kidney beans, corn, chili powder, and 1 cup of the shredded cheddar cheese. Mix well.
- Step 5: Pour the mixture into the prepared baking dish and spread evenly.
- Step 6: Sprinkle the remaining 1 cup of cheddar cheese over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
- For longer storage, let the casserole cool completely before covering tightly and refrigerating for up to 3 days.
- Reheat individual portions in the microwave or warm the entire casserole covered in a low oven to prevent drying.
- Serve this hearty casserole with a dollop of sour cream and a sprinkle of chopped cilantro for a fresh finish.
- For extra flavor, toast the chili powder in the skillet for a minute or two before adding the other ingredients, being careful not to burn it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American