Cowboy Ground Beef and Bean Casserole

Round up your posse with this yummy quick and easy one-pot casserole. This retro-inspired recipe packs in some serious nutrition. Top with grated cheese to get all four food groups in each serving. Each serving is an excellent source of zinc and a very high source of fibre.

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Ingredients

• 1 tbsp (15 mL) vegetable oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 lb (500 g) Van Osch Farms Ground Wagyu

• 1 tbsp (15 mL) chili powder

• 1 can (28 oz/796 mL) no-salt added diced tomatoes

• 1 cup (250 mL) sodium-reduced chicken broth

• 1 can (14 oz/398 mL) beans in tomato sauce

• 2 cups (500 mL) frozen mixed vegetables

• 2 cups (500 mL) dried wagon wheel or penne pasta
  

Directions

1. Heat oil over medium-high heat in large heavy saucepan or Dutch oven. Add onion and garlic; cook until aromatic, about 1 minute. Add ground beef, breaking up with wooden spoon; cook until browned, about 5 minutes. Drain, if desired.

2. Stir in chili powder, tomatoes, broth, canned beans and frozen vegetables; bring to boil.

3. Stir in pasta; reduce heat, cover and simmer until pasta is tender, about 15 minutes.

For the original recipe, click here.