Ingredients
- Ground beef: 1 pound
- Onion, chopped: 1 medium
- Green bell pepper, chopped: 1 medium
- Diced tomatoes, undrained: 1 (14.5 ounce) can
- Corn, drained: 1 (15 ounce) can
- Beef broth: 1 cup
- Chili powder: 2 tablespoons
- Shredded cheddar cheese: 2 cups
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C).
- Step 2: In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
- Step 3: Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes.
- Step 4: Stir in the diced tomatoes, corn, beef broth, and chili powder. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Step 5: Pour the mixture into a greased 9×13 inch baking dish.
- Step 6: Sprinkle the shredded cheddar cheese evenly over the top. Bake in preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Refrigerate leftover casserole in an airtight container for up to 3 days.
- For a quick reheat, microwave individual portions until warmed through, or cover and bake in a low oven until heated.
- Serve this hearty casserole with a dollop of sour cream and a sprinkle of chopped cilantro for added freshness.
- For extra flavor, brown the ground beef with a pinch of cumin and smoked paprika alongside the chili powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American