Name: Cheesy Baked Mexican Beef and Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb (450 g) ground beef; 1 can (15 oz/425 g) black beans, drained and rinsed; 1 can (14.5 oz/410 g) diced tomatoes; 1 cup frozen corn kernels; 1 small onion, chopped; 2 cups shredded cheddar cheese; 1 tbsp taco seasoning; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil

Just Let Me Tell You About This Cheesy Baked Mexican Beef and Beans…

You know those nights where you stare blankly into the fridge hoping inspiration will jump out? Yeah, that was me about three winters back, cold as a brass monkey and with only a lonely bell pepper, half an onion, and some forgotten ground beef to my name. I remembered my aunt once made something magical with beans, tomatoes, and a scandalous amount of cheese—and let’s just say this dish evolved form some slightly desperate tinkering around. Now it’s basically Friday night tradition—my partner calls it ‘that bean thing,’ which is not complimentary, but she usually comes back for seconds (so I guess she likes it more than she lets on).

Why You’ll Love This—Or At Least Why I Do

I make this when I’ve got about 40 minutes, a crowd that needs feeding, and maybe a cold drink in hand. My family goes crazy for it because it’s gooey, beefy, cheesy—honestly, it’s everything you want when you’re tired but still want real food. Sometimes I use tortillas to scoop, sometimes just straight from the bowl (don’t judge). And if you’re, like me, someone who can’t stomach cleaning six pans in one evening, you’ll love how everything ends up in one casserole dish (I know, I know—I’m a lazy cook most nights).

Let’s Talk Ingredients (And Optional Cheaty Swaps)

1 lb (about 450g) ground beef — Or, I’ve done half beef, half turkey; not bad, just not as rich.
1 medium onion, diced — Red, yellow, white, honestly whatever’s at hand. Sometimes I skip it, but don’t tell my mother-in-law!
3 cloves garlic, minced (I sometimes use that jarred stuff when feeling lazy)
1 bell pepper, chopped — Any color except green, unless you like the slightly bitter vibe.
1 can (15oz/425g) kidney beans, rinsed (my grandma insisted on Bush’s, but honestly any brand is fine, or pinto beans work great too)
1 can (15oz/425g) black beans, rinsed
1 can (14.5oz/410g) diced tomatoes
or swap for 2-3 fresh ones in summer
2 tbsp tomato paste (if you gotta leave it out, add a splash more tomatoes)
2 tsp chili powder (give or take, depending on your feistiness)
1 tsp cumin
1 tsp smoked paprika, but regular paprika is fine if that’s what you’ve got
1 cup frozen corn — Optional, but adds a squidge of sweetness
2 cups (big ol’ handfuls) shredded cheddar, Colby Jack or whatever melty cheese is lurking in your fridge — Once I used leftover mozzarella, and it was weirdly tasty
Salt & pepper to taste

How I Throw This Together (And Where I Usually Make a Mess!)

Preheat your oven to 190°C/375°F. Or just ‘hot’—my old oven had one temperature and that seemed to work too.
In a big skillet, brown your ground beef, crumbling as you go (this is where I usually sneak a cheeky taste—just don’t tell the health inspectors). Drain off any wild excess grease.
Toss in your diced onion and pepper, cook until they’re a bit soft, about 5ish minutes. Garlic goes in now too—don’t let it burn, because burnt garlic makes everything taste like sadness.
Now chuck in your canned tomatoes, tomato paste, both beans, corn, and all those spices. Stir it like you mean it. Simmer for 5-10 minutes—sometimes I wander off at this point, being honest. If it looks kinda soupy, that’s okay; it thickens in the oven.
Grab your casserole or baking dish (about 9x13in or…something close. I’ve done it in a round cake pan before; works fine!). Tip everything from the skillet in.
Top with that hefty pile of grated cheese. Sometimes I double it, but only if nobody’s watching.
Bake uncovered for 18-22 minutes. The cheese should be bubbling and maybe a little browned. If it’s not, just whack the broiler on for a few minutes—but watch it, or you’ll end up with burnt cheese drama (been there, done that).
Let it cool for a bit, then dig in! That’s honestly the hardest step for me—waiting.

Notes About My Many Mishaps (and Small Victories)

If you forget the tomato paste, don’t stress. Actually, I find it works better if you use a mix of tomato puree and paste—just don’t overdo it or it’s soup city.
Once I added a full can of jalapenos and, uh, that was a mistake unless you’re into face-melting spice.
I tend to eyeball my cheese. Nobody ever complained about too much cheese except my weird cousin.

Stuff I’ve Tried (Some Winners, One…Not So Much)

Vegan version? You can use plant mince and vegan cheese. It worked, but honestly I missed the beefy flavor. Or maybe I just did the cheese wrong.
With sweet potatoes instead of beans—oddly lovely, almost like a different dish though.
Once tried layering tortillas in, like lasagna, and it fell apart. Kind of a mess. Still tasty, but knife-and-fork necessary.

What If I Don’t Have A Casserole Dish?

Not everyone has a fancy casserole dish, right? I’ve used a big oven-proof skillet or even a roasting tray before; it just changes the cheese-to-filling ratio (which is a happy accident, if you ask me).

How Long Does This Store? (Or, Does It?)

In principle, you could keep this in a sealed container in the fridge for up to 3 days. But honestly, in my house it never lasts more than a day! If, by some miracle, you have leftovers—I think it tastes better the next day, cold or hot. Freezes decently too, though the cheese gets a little weird (but not unpleasantly so).

How To Serve—The Fun Part

Look, my guilty pleasure is plopping a spoonful onto warm tortilla chips. But sometimes I riff on it with a fried egg on top. My kid likes it with ketchup…which, well, I’m still trying to process. Side salad? Sure, but that’s just for show.

Stuff I Learned The Hard Way (Pro Tips From Past Mistakes)

I once tried rushing the bake because I was starving—don’t. The cheese sets weirdly, almost rubbery. Patience, friend.
Always let it cool at least 7-8 minutes before scooping. Saves you from molten cheese burns (which happened to me far too often).
If doubling the cheese (which is never wrong), maybe put foil over it halfway through so it doesn’t get that weird split-oil look.

Real Questions, Real Answers (Because You Actually Asked)

Can I make this without meat? Sure! Just double up on beans, or add cauliflower rice. Not the same, but pretty good in a pinch.
Can I prep this ahead? Yeah, assemble everything (minus cheese), cover, and keep in the fridge up to a day. Add the cheese right before baking. Actually, that makes the cheese melt better, I think?
What if my cheese browns too fast? Oh buddy, just lay a piece of foil on top—works wonders, learned it form my neighbor after too many crispy failures.
Can I use enchilada sauce instead of tomatoes? 100 percent. It’ll be wetter and more tangy, but some folks (me on Tuesdays) prefer it that way.
Why does mine look funny in the oven? Don’t worry, it always looks a bit odd until it bubbles and the cheese does its thing—trust the process.
Are kidney beans really necessary? No, not really. Any beans! Black, pinto, even cannellini once when I ran out of the others. It’s all good, promise.

Well, that’s it. Promise me you’ll try this Cheesy baked Mexican beef and beans at least once—then riff on it, make it your own. And if you figure out how to make the cheese never stick to the spoon, you have to tell me.

Cheesy baked Mexican beef and beans