Ingredients
½ tablespoon olive oil
1 medium yellow onion, diced
2 teaspoons minced garlic
2 pounds lean ground beef (93% lean)
⅓ cup tomato paste (~½ of a 6-ounce can)
2 tablespoons chili powder
1½ teaspoons ground cumin
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can dark red kidney beans, rinsed and drained
1 14-ounce can crushed tomatoes
1 cup reduced-sodium chicken broth
1 28-ounce bag frozen super crispy tots
½ cup shredded cheddar cheese (optional garnish)
¼ cup chopped cilantro (optional garnish)
Steps
Preheat oven to 425°F. Spray a 9×13-inch casserole dish with non-stick baking spray; set aside.
In a large skillet, heat olive oil over medium-high heat. Add diced onions and sauté for 3-4 minutes, stirring occasionally. Add garlic and sauté for 1-2 more minutes.
Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until no longer pink. Drain excess liquid, if any.
Stir in tomato paste, chili powder, cumin, salt, pepper, thyme, and oregano. Cook for 2-3 minutes to combine flavors.
Stir in pinto beans, kidney beans, crushed tomatoes, and chicken broth. Bring mixture to a boil over high heat, then remove skillet from heat.
Transfer the beef mixture into the prepared baking dish. Evenly layer frozen tots on top.
Bake uncovered for 25-30 minutes, or until tots are golden brown.
Remove casserole from the oven. Sprinkle shredded cheddar cheese and chopped cilantro on top. Return to the oven and bake for 5-10 more minutes, or until cheese has melted.
Let the casserole cool for 10 minutes before serving.
Required Tools
- Large skillet
- Wooden spoon
- 9×13-inch casserole dish
- Oven