Casserole with Hamburger and Kidney Beans

Ingredients

• 1 ½ pounds ground beef
• 1 ½ cups chopped onion
• ½ cup chopped bell pepper
• 1 clove minced garlic
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 ½ cups water
• ¾ cup uncooked white rice
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• ¾ cup grated American cheese

Step 1

Heat your oven to 350°F (175°C). In a large skillet over medium-high heat, cook the ground beef until it’s nicely browned and crumbly, about 5 to 7 minutes. Drain off any excess grease. Next, add the chopped onion, bell pepper, garlic, chili powder, and a pinch of salt to the skillet. Cook everything together, stirring occasionally, until the onion softens—this should take around 5 minutes.

Step 2

While that’s cooking, bring some water and rice to a boil in a saucepan. Once boiling, lower the heat to medium-low, cover it, and let it simmer until the rice is tender and all the water is absorbed, which usually takes about 20 to 25 minutes. When the rice is ready, stir it into the beef mixture along with the kidney beans and tomatoes. Pour this hearty mix into a large casserole dish, then top it with slices of American cheese and a handful of olives.

Step 3

Pop the casserole into the oven and bake until the cheese is bubbly and just starting to brown around the edges, about 45 to 50 minutes. Let it cool for a bit before serving, and enjoy!