Burger Bean Bake Oamc
Get ready to elevate weeknight dinners with this hearty and satisfying Burger Bean Bake OAMC! Packed with protein-rich kidney and pinto beans, savory ground beef, and tangy tomato sauce, this flavorful casserole is topped with a generous layer of melted cheddar cheese for ultimate comfort food appeal. With ingredients like Worcestershire sauce, chili powder, and brown sugar, every bite offers a delicious balance of smoky, sweet, and savory flavors. Perfect for busy schedules, this dish is designed for Once-a-Month Cooking (OAMC), allowing you to prepare it in advance and freeze for later. Enjoy it freshly baked or reheat straight from the freezer for an easy, crowd-pleasing meal that’s perfect for family dinners or potlucks. Serve it as-is or pair with a crisp green salad and crusty bread for a wholesome and complete meal!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced onion
- 2 minced garlic cloves
- 15 ounces, canned and drained kidney beans
- 15 ounces, canned and drained pinto beans
- 15 ounces tomato sauce
- 14.5 ounces, canned diced tomatoes
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the olive oil.
Add the diced onion and sauté for 3-4 minutes, until softened.
Add the minced garlic and cook for another 30 seconds, stirring frequently.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, chili powder, salt, and black pepper. Mix well and let it simmer for 5 minutes.
Add the drained kidney beans and pinto beans to the mixture, stirring until evenly combined.
Transfer the mixture to a greased 9x13-inch casserole dish.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling.
Let the dish cool for 5 minutes before serving. Enjoy!
For OAMC (Once-a-Month Cooking): Allow the casserole to cool completely after cooking. Divide into freezer-safe containers or wrap tightly in foil. Label and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for 20 minutes or until heated through.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 12.5 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 265 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
