Oven-Baked Southwestern Beef and Pepper Bake

By Muhammad Faizan

Description

This hearty Southwestern-inspired casserole layers seasoned ground beef, colorful bell peppers, black beans, corn, and melty cheese for a balanced and flavorful weeknight bake. Mild chili spices give it warmth without overwhelming heat, while the vegetables and beans add color, texture, and nutrients. Great for family dinners, meal prep, or potlucks.

Servings

Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Bake

  • 1 lb (450g) lean ground beef

  • 1 medium onion, diced

  • 3 bell peppers (mix of red, green, yellow), sliced

  • 2 cloves garlic, minced

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 cup corn kernels (fresh, canned, or frozen)

  • 1 can (14.5 oz) diced tomatoes, drained

  • 1 ½ cups shredded cheddar or Mexican blend cheese

  • 2 tbsp olive oil

Seasoning Mix

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • ½ tsp oregano

  • ½ tsp salt

  • ¼ tsp black pepper

  • ¼ tsp crushed red pepper flakes (optional)

Optional Garnishes

  • Chopped cilantro

  • Sliced green onions

  • Sour cream or Greek yogurt

  • Lime wedges

Instructions

  1. Preheat the Oven
    Preheat your oven to 375°F (190°C).

  2. Cook the Beef

    • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

    • Add the ground beef and cook until no longer pink, breaking it up with a spoon.

    • Drain excess fat if needed.

  3. Add Aromatics

    • Add onion and garlic to the skillet; cook 2–3 minutes until fragrant.

  4. Add Seasonings

    • Stir in all seasoning mix ingredients and toast lightly for 30 seconds.

  5. Add Vegetables and Beans

    • Add the bell peppers, black beans, diced tomatoes, and corn.

    • Cook for 3–4 minutes to heat through and combine flavors.

  6. Transfer to Baking Dish
    Spread mixture evenly into a 9×13-inch baking dish lightly coated with the remaining olive oil.

  7. Top with Cheese
    Sprinkle shredded cheese evenly on top.

  8. Bake
    Bake uncovered for 20–25 minutes, or until cheese is bubbly and slightly golden.

  9. Serve
    Let rest for 5 minutes. Add optional garnishes before serving.

Notes

  • The bake can also be served over rice, stuffed into tortillas, or spooned onto baked potatoes.

  • If you prefer more moisture, do not drain the tomatoes fully.

  • For a crispier top, broil the casserole for 2 minutes at the end.

Tips

  • Make it spicier: Add diced jalapeños, chipotle peppers, or more chili flakes.

  • Make it lighter: Swap beef for ground turkey or chicken.

  • Add grains: Stir in 1 cup of cooked quinoa or brown rice before baking.

  • Meal prep friendly: Stores well for 3–4 days and reheats beautifully.

  • Vegetarian version: Replace beef with cooked lentils or a plant-based crumble.

Estimated Nutritional Information (per serving, 1/6 of recipe)

These are approximate values.

  • Calories: 365

  • Protein: 28g

  • Carbohydrates: 22g

  • Fat: 20g

  • Fiber: 6g

  • Sugars: 5g

  • Sodium: 560mg

Health Benefits

  • High in protein for muscle repair and satiety.

  • High-fiber beans and peppers support digestion and stable energy.

  • Balanced macronutrients make it satisfying without being overly heavy.

  • Rich in antioxidants from tomatoes, onions, and colorful peppers.

Q&A

Q: Can I make this ahead of time?

A: Yes! Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add 5–10 extra minutes of baking time.

Q: Can I freeze this?

A: Absolutely. Freeze before baking for up to 3 months. Thaw overnight and bake as instructed.

Leave a Comment