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onion garlic chili powder ground beef tomatoes beef stock tomato red kidney beans kernel corn crusty Italian bread Cheddar cheese
Viewed: 89 - Published at: 9 years agoIngredients
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp chili powder
- 1 lb ground beef
- 1 can (14 oz) diced tomatoes
- 1/2 cup beef stock
- 2 tbsp tomato paste
- 1 can (15 oz) red kidney beans, rinsed
- 1 can (8 oz) whole kernel corn, drained
- 1 loaf day-old, crusty Italian bread, crust removed, cut into 3/4-inch pieces
- 1/2 cup coarsely grated Cheddar cheese
Method
- Preheat the oven to 400°F. Spray a shallow 6-cup baking dish with no stick cooking spray.
- Heat a large skillet on medium heat. Spray the onion with cooking spray. Cook and stir for 5 mins or until soft. Add the garlic and chili powder and cook and stir for 1 min or until fragrant.
- Add the ground beef and cook, stirring with a wooden spoon to break up the lumps, for 5 mins or until browned. Stir in the tomato, stock and tomato paste. Bring to a boil. Reduce the heat to low; simmer for 5 mins or until the mixture thickens slightly. Stir in the beans and corn. Spoon the mixture into the prepared dish.
- Spray the bread with oil, then arrange the bread over the beef mixture in the dish. Bake for 15 mins. Sprinkle the cheese evenly over the bread and bake for 10 mins more or until golden brown. Let stand for 5 mins before serving.
