Time 1h35m Yield 6 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with American cheese and olives. Bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Brown and drain ground beef. Add Kidney Beans (I always drain one can and use juice from other can) to beef and stir. Season to taste. Serve over Mashed Potatoes.
Time 2h30m Yield 6 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a skillet over medium heat, cook the ground beef and onion until the beef is evenly brown and the onion is tender. Remove from heat. Layer 1/2 the potatoes in the bottom of the prepared baking dish, and cover with 1/2 the beef and onion mixture. Spread 1/2 the kidney beans and 1/2 their liquid over the beef and onion, and season with salt and pepper. Repeat the layers, and cover with the tomato soup. Top with the bacon. Cover and bake 1 hour in the preheated oven. Remove cover and continue baking 1 hour, or until the bacon is crisp and the potatoes are tender.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Set oven to 350 degrees. Grease a 2-quart casserole dish. Heat a large skillet with oil over medium heat. Add in onion, garlic and green bell pepper (if using) saute until the onions are just golden. Add in the chili powder, salt and pepper; cook stirring for 1 minute. Add in the red kidney beans and drained chopped tomatoes; cook, stirring for 20 minutes, seasoning with more chili powder, salt and pepper to taste. Spread half of the mixture into the bottom of the baking dish. Sprinkle with about 1-1/2 cups cheese. Top with remaining bean mixture. Then top with remaining 1-1/2 cups cheddar cheese (or to taste). Bake uncovered for about 25 minutes, or until the cheese is browned. Serve hot.
