Cheesy Beef and Bean Casserole

It’s a blustery day here in South Carolina. I thought it was the perfect time to share one of my family’s favorite Phase 1 recipes. It’s a lot like chili. I've seen some variations of this recipe all over the place--I guess a lot of people have had the same idea. You can make it as hot or mild as you want. If you like it hot, prepare it using 2 cans of diced tomatoes with green peppers. If you like mild, prepare with 2 cans regular diced tomatoes. I sometimes serve it with a salad on the side. Ranch dressing seems to go well with the flavoring of the casserole. For a simple Phase 2 transformation, serve over brown rice.

*It takes a large skillet to hold all of the ingredients.

Cheesy Beef and Bean Casserole
Ingredients:
1 lb. ground beef
2 cans (15 oz) kidney beans, drained
1 can (15-16 oz) diced tomatoes, drained
1 can (15-16 oz) diced tomatoes with green peppers, drained
1 can (15-16 oz) tomato sauce
1 to 1 ½ cups shredded reduced-fat cheddar cheese
½ to 1 cup chopped onion, if desired

Directions:
Preheat oven to 400.
Brown ground beef with onion in a large skillet; drain. Return meat and onion to skillet. Add beans, tomatoes, and tomato sauce to skillet; mix well. Cook mixture on medium-high heat until it begins to boil, and mixture is heated through.
Spray a 9x11 in. (or larger) baking dish with non-stick cooking spray, and Pour mixture into dish. Top with as much cheese as desired. Place dish in preheated oven. Bake for 5 minutes, or until cheese is melted.