Ingredients
- 1 pound ground beef
- 1 cup chopped onion
- 3 medium potatoes, thinly sliced
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 can (15 ounces) tomato soup
- 1 can (15 ounces) kidney beans, drained
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Feel free to substitute the ground beef with ground turkey or chicken for a lighter version, and if you’re a vegetarian, you might try using lentils or a plant-based meat substitute. Growing up, we often adapted recipes based on what was on hand, a tradition I continue to embrace in my own kitchen.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is translucent, about 7-8 minutes. Drain any excess fat.
- Place a layer of thinly sliced potatoes in the bottom of a 9×13-inch baking dish, followed by a layer of the cooked beef mixture.
- Next, layer the sliced carrots and chopped celery over the beef. Growing up, I loved how the colors of the vegetables would blend into a vibrant mosaic, much like the colorful meals of my childhood.
- In a small bowl, mix the tomato soup with salt, pepper, oregano, and garlic powder. Pour this mixture evenly over the casserole.
- Top with a layer of kidney beans, then cover the dish tightly with aluminum foil.
- Bake in the preheated oven for 1 hour.
- Remove the foil, sprinkle the casserole with shredded cheddar cheese, and return to the oven for another 10 minutes, or until the cheese has melted and is bubbly.
- Let the casserole cool slightly before serving — a tip from my abuela, who always insisted that food tastes better when you give it a moment to rest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International