About this recipe:This casserols is super-easy to prepare. Kidney beans, minced beef and pineapple chunks are baked with tomato ketchup, sugar and seasoning. It's perfect for the cold winter months.
Serves: 4 - 6
2 tablespoons oil
1 onion, chopped
450g minced beef
1 1/3 (400g) tins kidney beans with liquid
1 1/4 (432g) tins pineapple chunks with juice
250ml tomato ketchup
110g dark brown soft sugar
1 tablespoon cornflour
2 teaspoons ground mustard powder
1 teaspoon salt
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Method Prep:10min › Cook:55min › Ready in:1hr5min
Preheat an oven to 180 C / Gas 4.
Heat the oil in a frying pan over medium heat; cook the onion in the hot oil until softened, about 5 minutes. Crumble the minced beef into the frying pan and cook and stir until completely browned, 5 to 7 minutes. Drain.
Stir the kidney beans with liquid, pineapple with juice, tomato ketchup, dark brown soft sugar, cornflour, mustard powder and salt together in a large bowl. Add the minced beef and onions to the mixture and stir to coat. Pour into a large casserole dish.
Bake in the preheated oven until completely heated through, about 45 minutes.