Ingredients
Scale
- 1 lb ground beef
- 1 cup chopped onion
- 1 cup diced bell peppers (assorted colors)
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 cup salsa
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups shreddedcheddar cheese
- 1/2 cup shredded mozzarella cheese
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add onion and bell peppers to the skillet; cook 5 minutes until softened. Stir in garlic and cook 30 seconds.
- Stir in black beans, fire-roasted tomatoes, salsa, chili powder, cumin, salt, and pepper. Simmer 5 minutes.
- Transfer mixture to the prepared baking dish. Sprinkle with 1 cup cheddar and mozzarella.
- Bake uncovered 15–18 minutes until cheese is bubbly and golden.
- Top with remaining cheddar and fresh cilantro. Serve warm.
Notes
- For extra protein, add 1 cup cooked chicken or 1 cup lentils.
- Make ahead: Assemble and refrigerate up to 24 hours before baking (add 5–10 minutes to bake time).
- Vegetarian option: Swap beef for 1 cup cooked quinoa + 1 cup textured vegetable protein (TVP).
- Prep Time: 15 min
- Cook Time: 30 min
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: High Protein
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0.8g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 85mg
