Shipwreck Beef Bean Casserole (Print Version)
Comforting layers of beef, potatoes, beans and corn baked for savory goodness with minimal prep.
# Ingredients:
→ Layers
01 -
500 g ground beef
02 -
1 onion, finely chopped
03 -
2 medium potatoes, thinly sliced
04 -
400 g canned diced tomatoes
05 -
400 g canned red kidney beans, drained
06 -
150 g corn kernels
07 -
240 ml beef broth
08 -
1 teaspoon chili powder
09 -
Salt, to taste
10 -
Black pepper, to taste
# Steps to Follow:
01 -
Preheat oven to 180 °C. In a large skillet over medium heat, brown ground beef and chopped onion, stirring frequently until beef is cooked through. Drain excess fat.
02 -
Lightly grease a 23×33 cm casserole dish. Arrange half of the sliced potatoes in a single layer on the bottom. Spread half of the cooked beef and onion mixture over the potatoes. Layer with half of the kidney beans, corn kernels, and diced tomatoes. Lightly season each layer with chili powder, salt, and black pepper. Repeat all layers with remaining ingredients in the same order, seasoning as you go.
03 -
Carefully pour the beef broth evenly over the assembled layers.
04 -
Cover the casserole tightly with foil and bake in the preheated oven for 45 minutes.
05 -
Remove foil and continue baking for 15 additional minutes, or until potatoes are tender and the casserole is bubbling.
06 -
Let cool slightly before serving hot.
# Additional Notes:
01 -
For a sweeter variation, substitute sweet potatoes for regular potatoes.
02 -
If desired, sprinkle grated cheese over the casserole during the final 10 minutes of baking.