Meat and potatoes with beans and cheese is a dish that's simple but always so good if done right. This recipe takes those simple ingredients and puts them in a casserole. The best part is that everything can be prepped in just 15 minutes or less!

Diced tomatoes with green chilies add just the right amount of acidity and zing to the dish. Bubbly melted cheese at the end brings the whole dish together. It's a complete casserole meal that pairs perfectly with a fresh salad. You can try adding more veggies to this recipe; fresh or canned corn go really well.

For this recipe, the key is to ensure you brown the meat ahead of time. There's always been a debate on whether one should brown meat or not, but in general, we always recommending browning the meat. Browning meat allows you to not only remove excess fat, but heating process both brings out the flavors more and gives the meat that nice, brown crusty color.

Ingredients
2 pounds ground beef, browned and drained
3 cups russet potatoes, peeled and small diced
1 medium onion, small diced
4 garlic cloves, minced
1 15.5-ounce can red kidney beans, drained and rinsed
1 14-ounce can diced tomatoes with green chilies
1 teaspoon salt
½ teaspoon pepper
2 cups shredded cheddar cheese

Directions
1. Preheat oven to 375 degrees Farenheit.

2. Brown ground beef and drain off excess fat.

3. Layer potatoes onto the bottom of a greased casserole dish. Season with salt and pepper.

4. Evenly sprinkle onions and garlic on top.

5. Add the beans and tomatoes. Top off with the beef mixture.

6. Cover with foil, and cook for 45 minutes.

7. Remove foil and evenly sprinkle cheese on top. Return to oven and bake for another 10 minutes, until cheese is golden and bubbly.

8. Service while hot.

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