Kidney Bean and Hamburger Casserole

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

Lightly 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, which should take 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 beef. Cook everything together, stirring occasionally, until the onions have softened—about 5 minutes.

Step 2

While that’s cooking, bring water and rice to a boil in a separate saucepan. Lower the heat to medium-low, cover it, and let the rice simmer until it’s tender and has absorbed all the water, usually around 20 to 25 minutes.

Step 3

Once the rice is ready, stir in the kidney beans and tomatoes with the beef mixture, then fold in the cooked rice. Pour the whole mixture into a large casserole dish. Scatter slices of American cheese and olives on top. Pop it in the oven and bake until the cheese is melted and just starting to brown around the edges, which should take about 45 to 50 minutes. Let it cool slightly before serving and enjoy!