Hungry Boy's Casserole

This is a filling, no-fuss ground beef and bean casserole that stretches a single pound of meat into six hearty servings. Two kinds of beans do the heavy work: chickpeas for nutty bite and pork and beans for a saucy, sweet base.

Brown the beef with celery, onion, and garlic, drain the fat, then stir everything together with tomato paste and green bell pepper. From there you choose your adventure: 10 minutes on the stovetop or 45 minutes in the oven. The stovetop version is faster; the oven version lets the flavors concentrate and the top gets a slight crust.

Don’t drain the chickpeas. The starchy liquid from the can helps thicken the sauce and tie everything together without needing extra flour or cornstarch.

Kitchen Tips

• Drain the browned beef well. Excess fat makes the casserole greasy, especially with the pork and beans already adding richness.
• Use the oven method when you want to prep ahead. Assemble, cover, and refrigerate until ready to bake.
• The tomato paste concentrate adds deep flavor but can taste raw. Stir it in with the hot meat mixture and let it cook down for a minute before adding the beans.
• Leftovers reheat well and actually taste better the next day as the flavors meld.

Variations

• Swap chickpeas for lima beans as the recipe suggests, or use kidney beans for a chili-style twist.
• Add a tablespoon of chili powder and a teaspoon of cumin for a Southwestern spin.
• Top with shredded cheddar cheese during the last 5 minutes of baking for a melty finish.