The name isn’t fancy, but this Bean Stuff Casserole has a cult following in my neighborhood. It’s what happens when comfort food meets convenience – a hearty mix of ground beef, three kinds of beans, and just enough cheese to make it irresistible. I started making it for weeknight dinners, but after bringing it to a block party, it became my most requested dish.

The Goods

Base:

2 lbs lean ground beef
1 large onion, diced
3 cloves garlic, minced
1 can (15 oz) kidney beans, drained
1 can (15 oz) pinto beans, drained
1 can (15 oz) black beans, drained
2 cans (10 oz each) RoTel tomatoes
2 cups shredded cheddar cheese
1 packet taco seasoning
Salt and pepper to taste

Optional Toppings:

Extra cheese
Crushed tortilla chips
Sour cream
Green onions

Let’s Make It

Prep (10 mins)
- Brown beef with onions until no pink remains
- Drain excess fat
- Add garlic, cook 1 minute
Mix & Layer (5 mins)
- Stir in beans, RoTel, and seasoning
- Pour into 9×13 baking dish
- Top with cheese
Bake
- 350°F for 25-30 minutes
- Cheese should be bubbly and edges golden

Common Questions

“Can I freeze it?” Yes! Up to 3 months. Thaw overnight before baking.

“Make ahead?” Assemble up to 24 hours ahead, refrigerate, bake when needed.

“Spice level?” Mild-medium. Use regular or hot RoTel to adjust heat.

Pro Tips

Rinse beans well to prevent mushiness
Use regular diced tomatoes for less heat
Don’t overbake – keeps beans from drying out
Let rest 10 minutes before serving

Serving Ideas

Perfect with:

Cornbread
Mexican rice
Fresh salad
Cold beer
Margaritas

Give It a Try

This is the definition of easy comfort food. It’s filling, budget-friendly, and adapts to what you have on hand. Plus, leftovers taste even better the next day. Watch out though – once you bring this to a gathering, you’ll never be allowed to bring anything else!