Description
A hearty and flavorful casserole made with ground beef and garbanzo beans, perfect for a comforting meal.
Ingredients
Scale
- 1 pound ground beef
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup cooked rice (white or brown)
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 7-10 minutes. Drain excess fat if necessary.
- Stir in the garbanzo beans, diced tomatoes (with juice), cooked rice, cumin, paprika, salt, and black pepper. Mix well and let simmer for 5 minutes.
- Transfer the mixture to a greased 9×13-inch baking dish. Spread it evenly and top with shredded cheddar cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
- For a spicier kick, add 1/2 teaspoon of cayenne pepper or a diced jalapeño to the beef mixture.
- Substitute ground turkey or chicken for a leaner option, or use quinoa instead of rice for a gluten-free alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg