Ingredients
- Ground beef: 1 pound
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Diced tomatoes: 1 (14.5 ounce) can
- Kidney beans, drained and rinsed: 1 (15 ounce) can
- Chili powder: 2 tablespoons
- Cumin: 1 tablespoon
- Shredded cheddar cheese: 1 cup
Instructions
- Step 1: Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Step 3: Stir in the diced tomatoes, kidney beans, chili powder, and cumin.
- Step 4: Bring the mixture to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
- Step 5: Serve hot, topped with shredded cheddar cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed to prevent drying.
- Serve this hearty dish with warm tortillas and a dollop of sour cream for a complete Mexican-inspired meal.
- For a richer flavor, toast the chili powder and cumin in the dry skillet for a minute before adding them to the beef mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American