Tex-Mex Beef ‘n Bean Bake

Add ground beef to skillet and turn heat to medium high. Sprinkle each spice (except cumin) over the ground beef. If desired, add a few teaspoons of chopped cilantro. If you’re not a fan of cilantro, use chopped parsley instead.

When beef is almost browned, add all of the chopped red onion and stir around until browned. (I use 96% lean ground beef, so there is no fat to drain.)

Add the taco seasoning and 1/2 cup hot water. Stir well and simmer. Once it has simmered for about 4–5 minutes, turn heat off and stir well. Let it sit. Preheat oven to 350ºF.

Scoop refried beans into a bowl and season with half of each of the spices (I always add a pinch or two more of cumin) and a good sprinkle of chopped cilantro. Stir beans well and repeat seasoning with remaining spices. Add baking mix now. Add remaining 1/4 cup water on top and mix or combine well.

Spray a 9 x 13 (I use glass) baking dish with canola oil spray and spread the bean mixture evenly on the bottom. Add the warm, beef mixture on top. Top with the sharp cheddar and mozzarella cheese. Sprinkle on some more cilantro.

Bake for 26–30 minutes. This is why I use glass. When bean mixture is a golden brown color, it’s ready. Serve.