Lean Beef and Bean Lasagne


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Preparation. Brown beef in large skillet. Drain off fat. Stir in beans; set aside.

Place cumin seeds in large nonstick skillet. Cook and stir over medium heat 2 minutes or until fragrant. Remove from skillet. In same skillet, heat oil.

Add onions, jalapeño and garlic; cook until onions are soft. Mix cooked beef and spaghetti sauce in a bowl. While meat is cooking, heat water and cook lasagna noodles according to the package directions. Drain and rinse beans in a colander, then puree the beans using a blender, mixer, food processor or potato masher.

Mix. Start with a skillet and finish with a slow cooker. A saute of onion, garlic and ground beef is simmered with tomato and oregano, then layered in a slow cooker with raw lasagna.

Method Preheat the oven to 180C. In a pan, sprayed with frylight, cook the beef until its brown, add onions, garlic salt, Oxo cube, Worcester sauce & the water, mix well then cook for 5 mins. Add 1 tin of beans. Lasagne for two (or three!), made in a loaf pan instead of a larger casserole, is perfectly sized for a romantic meal or small family.

Search Cooking Up Kitchen Love, Ten Miles North of South. This cozy and comforting beef lasagna makes a delicious supper, and heats up perfectly for leftovers throughout the week! Jump to Recipe. Okay, am I the only one who thinks lasagna almost tastes better leftover than fresh? In all honesty though, that’s the main reason why we make lasagna in this house: the leftovers.

Top with 3 1/2 lasagna noodles, 1/2 cup ricotta cheese, 1/4 of the taco meat, 1/4 cup beans, 1/2 cup corn, and 1/4 cup salsa Repeat a second layer using 2 tortillas instead of lasagna noodles Repeat each of these layers again then finish off with lasagna noodles. Lazy Instant Pot lasagna ingredients are lazy and very versatile. I am sorry but I just can’t stop saying “easy”.

Ground meat: Ground turkey, beef or chicken work. I used turkey. You can also make it vegetarian with tofu or cooked white beans. Lasagna noodles: No need to pre-cook and any kind is fine. While the beef is cooking and the tortillas are warming; add chicken broth, enchilada sauce, coriander and pepper to your sauce pan.

Whisk to. Asian Green Bean Stir Fry BBQ Beef Stuffed Peppers Buffalo Chicken Stuffed Peppers. Cheese Stuffed Jalapeno Peppers Green Beans Almondine. Green Bean Lasagna. Home Fries (Radishes) Jicama Tuna Salad Stuffed Peppers.

Kale Chips Mini Bell Pepper Nachos The ENTIRE Lite crust counts as 1/2 a Lean and 3 Greens on the 5&1 plan! Add 1/2 a Lean.

List of related literature:

Bean purée should have the same consistency as a thick gravy.

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To develop a pasta and bean soup recipe with great flavor and proper texture in less than an hour, we started by cooking some pancetta (bacon worked well, too) in a Dutch oven, then cooked our vegetables in the rendered fat.

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Add the broth and lentils and cook over medium heat.

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Ground beef can also be browned for Bolognese (here), which can be served on its own or over Zoodles (here), Cabbage Noodles (here), or glucomannan noodles (such as Miracle Noodles).

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Add a layer of sliced tomatoes or seasoned tomato sauce on top of the bean and onion mixture.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
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Add another layer of 3 lasagne, and repeat layers of spinach, chicken, seasoning, sauce, and 3 lasagne.

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When the lamb is almost cooked through, add the beef stock and tamari and turn the heat down to low.

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Add the sausage and pork neck bones to the beans and cook until the beans are totally tender and the juices in the pot have formed a thick liquid with a saucelike consistency, another hour or so.

“Treme: Stories and Recipes from the Heart of New Orleans” by Lolis Eric Elie, Anthony Bourdain, David Simon, Ed Anderson
from Treme: Stories and Recipes from the Heart of New Orleans
by Lolis Eric Elie, Anthony Bourdain, et. al.
Chronicle Books LLC, 2013

LEAN, BUT NOT TOOLEAN We tried using beef with different levels of fat for this chili.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Your an amazing teacher sorry our Ag.is stupid gettin ready for our Itian renoucance this Shabbat Shabbat shalom super super yummy! Especially when we are in the Golan Heights Israel much love To you The LaGuardias

  • Place a saucepan on a “High” heat and then cook onions and garlic for 5 minutes? Maybe if you want to eat charcoal. 2-3 minutes is more than sufficient on high heat.

  • Прекрасный рецепт, и очень приятное видео, жалко только что моё знание английского не позволило понять что за специя была перед паприкой.

  • Thank you so much for this recipe! Currently making some burritos with a bunch of stuff but have no clue how to work with everything. This helped a lot!:)

  • Great. Thanks for this. Never done a Pico de Gallo before or done Burritos. Thinking of doing the soon. Thanks for making it clear to follow.

  • Hey Annie thanks for the wonderful recipe �� Can I ask is there a name for that kind of wrap? Where you use to tortilla wraps, I’ve never seen that kind of style before.

    I find the store bought wraps are too small. So laying 2 wraps side by side is a nice idea I’ll try ��

  • Omg…that looked so good…I wish they made phones where if there is food on your screen you can eat it… that looked amazing no offense.

  • Very tasty, great Chef ���� look at mine lasagna recipe, arabian method and you can check description box for ingredients.�� Stay safe

  • I make something similar to this. I came here trying to see or “figure out” what do people eat on the side “with this” lol. Everytime I make it, I’m left feeling like I should have something with it, ya know? Cornbread? Umm, not to me. Rolls? Maybe, but probably not either? What do you guys have with something like this?

  • I actually agree with NOT sauteing the veggies because they will slow cook in the chili anyway. I’ve never understood why anyone sautes the veggies anyway if they’re going to add them to a pot of chili that’s going to cook them anyway, plus the raw veggies add more flavor when raw. Good recipe here but I’d definitely up the spices measurements!

  • Wow great that’s awesome perfect recipe so yummmmy flavor in every bite well made love it TFS Joined your channel thanks for visiting mine

  • wow! just found out about you and I love your recipes! love how you love making mexican food. so this dish what do you eat it with? tortilla chips?

  • I read some of the comments but, this is the absolute best I ever had, gotta follow it to a T! It’s delicious especially with cornbread, Thanks for sharing��

  • Rosie, I don’t think there is one recipe you have done that I don’t like!! Your ideas are gorgeous and yet they seem simple enough that I feel confident to make them too. Thanks for making these videos! xxx

  • I don’t even get how you call this Lasagna,……no garlic? no onions? and mushrooms??! let alone some basil, fennel, or Italian herbs? You need to rethink this one. THUMBS DOWN.

  • Excellent video dear, yummy ground beef recipe made me craving for beef ���� video is interesting to watch
    I loved it
    Always full support my friend and thumbs up ����������

  • kidney beans, tomato sauce, tomato juice,……………really!!!!!!!!!!! with all of that tomato i thought she was making marinara sauce!

  • Chef John is awesome! Theres nothing he cant make! His voice tutorials are the greatest! Love this guy!!! I follow him bigtime! I’ve made a few of his recipes! Hes a bottomless pit of culinary delights! Keeps it simple but techniques are excellent and thoroughly explained while keeping you engaged even if its just listening and watching for fun! Hes super popular! Xoxo

  • I prefer to do a tomato paste a small can, dice tomatoes and do a tomato chicken broth. Then you dont have add the sugar.
    I also cook my onions with my meat and I season it a little as well not with salt but other spices. Then that when I put my paste in and continue with the chilliseason

  • Very interesting and it looks delicious! Nice recipe. Easy to follow. New friend from Canada ���� I’m glad we can keep in touch! You have a wonderful week! ❤️

  • Just made this tonight. I didn’t have taco seasoning, but used Paprika instead. Still came out DELICIOUS!!! ����
    Thank you, Rosie!!!

  • I am ok with almost all….but your cheese sauce only for 1 layer….the other 2 layers only good Swiss cheese ( mix of Appenzeller and Gruyere )…and the top can add some more mozzarella and Parmesan…… your cheese sauce or Béchamel sauce is not tasty enough…. I love to add basil into the sauce as well….

  • A very to the point and simple way to do this. And yes I was equally entertained by the commentary. For the rest of the day i be saying “I don’t care”��

  • Looks so yummy! I’m making beef and bean burritos for dinner tonight. Well, whenever the refried beans are finished. I have to prepare mine from dried beans still yummy!

  • Just here to say that I’ve made this recipe as is for years now. Only thing I add is tiny pieces of broccoli to the marinara sauce. It’s AMAZING. You guys need to try it. My whole family loves it. Trust, don’t change a thing!

  • This is pretty much what I use to make my stuffed peppers. I’ve found that I only like the filling, not the actual peppers. lol. How/what do you serve yours with? Or do you just plate it like this?

  • usually i love chef John’s recipes, but this one i’ll pass: first of all, the dish is called “lasagnE” not “lasagna”. and besides parmigiano reggiano on top there’s absolutely no cheese, let alone this weird mish-mash of cheeses. it’s made with bechamel sauce. and no, i’m not italian, i just don’t like destroying a traditional dish.

  • Cast iron skillet is so pretty

    Your food is classy

    Luxurious and healthy
    In this quality food, two bowls of rice in Korea `haha
    I support with watching full
    Wish you a sweet weekend (.**.)

  • Sarap nmn po nyan te Paborito ko pa nmn yang beans na yan at anh tagal ko na d nkakain ng ganyang luto hmmm nkakatakam yummylicious

  • My mouth is watering.  Being tex-mex, I’ve grew up with this recipe with only one difference, instead of black beans, we use Ranch Style beans (drained).  Delicious.

  • This is a nice base to start with. You’ll def need to add more chili powder and cayenne as it’s cooking. Throwing in some corn, black beans and peppers is always nice. Serve it over spaghetti noodles for Cincinnati style

  • a lot of things are done backwards. carmelize the onions and garlic first. then add the beef to brown, then mix in the spices into the meat to let it soak in, then I add the tomatoes. also add beans at the end otherwise they get too mush cooking 1.5 hours.

  • 14like 2.34k sub done ����
    I have subscribed to your channel with bell ���� like and watched full video ������
    I hope you also support back my channel
    Stay connected New friend
    Thank you so much

  • gosh..from the bottom of our hearts (& stomachs)…we really do wish….na you’re our close friend or even sister…you always cook amazing food…we’ll never go hungry when you’re around hahahha napakacreative ng mga recipe mo talaga..pramis! mwaahhh!

  • To shorten cooking time, drizzle a little oil into the pan and cook the bell pepper and onion until they’re not quite all the way done, then add your beef and cook it as usual. Then just let it simmer until you can’t keep your hands off it.

  • This was the by far the tastiest lasagna recipe I’ve ever tried!!!! Thank you for sharing your recipe! I added fresh basil along with the parsley to the cheese mixture & red bell pepper to the meat sauce. This is one yummy lasagna!!! Again, thank you!

  • all in the wrong order…you need to fry the onions to bring out the sugars, you need to fry the spices to bring out the flavours…and putting cooked beans in at the start? Gonna have mush…

  • I have made this exactly as shown. It turned out amazing. (Better than my moms but don’t tell her). Also freezes very well. Well worth the time

  • Really delicious and absolutely yummy, I love the food so much! Thanks for sharing this perfect awesome and amazing recipe Comment on my newest video to support me back!!!

  • Browning the ground beef in a frying pan isn’t necassary. It can be browned in your 5 quart dutch oven and cook all in the dutch oven.

  • Oh okay I don,t even know why? I,m watching this because I already know how to make lasagne so any know what it means when know something but you just want to watch it that,s me.

  • don’t drain the meat
    black beans instead of pinto beans
    no sugar, instead add a full can of corn, drained. This will add sweetness without the refined sugar.
    season the beef with garlic powder, salt and pepper
    add 1/4 teaspoon of garlic powder to the chili
    fry half the onion and all the green pepper in a clean pan(no oil) that your going to cook the beef in, when they are burnt on the edges toss in the beef. Dont be afraid of burning some of the pieces, IMO it tastes better when some of them are almost completely burnt.
    toss the other half of the onion thats uncooked into the chili

    some cheddar cheese and a dollop of guac and sour cream on top of a bowl of this. priceless.

  • skip draining the beef an sub tomato paste and crushed tomato instead….I also like to ad coriander and turmeric to the beef….also lightly brown beef than add in onion and peppers to enhance the beefs flavor as opposed to just boiling them towards the end

  • Question, if I were to make this in a crock pot, would I still cool the meat before placing it in the crock pot? Or place the ground beef raw into the crock pot??

  • i’m making those tomorrow! you have a lovely recipe. i liked to see pico de gallo in there, because it’s something i never think of.

  • I decided to try out this recipe a few weeks ago because it was one of the few recipes that I found that uses store bought sauce and it was my first time ever making lasagna….. and man oh man it came out perfect! It was definitely a crowd pleaser at the dinner table and everything was really easy to follow. This is honestly a fool proof method for newbies cooks like myself. Thank you Chef John!:)

  • Super yummy dish.It sounds superb way of cooking meat.����������Very big like..Joined ur amazing channel..thanks for sharing ��������…

  • If you use lean meat, it is not necessary to drain. It is also better if you cook the onions with the beef. When the beef is browned add a couple of teaspoons of masa. It will react with the liquids from the beef and make a tasty thickener. You’ll need it if you use that much tomato juce. I don’t use green pepper and I don’t use kidney beans. Insteadof hamburger use chucks of steak, but not round. I don’t believe one half teaspoonwill be very effective against all that aid. You might need a tablespoon full. If you use a different kind of meat instead of beef, say, lizard, don’t forget to drain the lizard.

  • Don’t drain the beef. Cook it till the liquid evaporates and the meat is browned well, then deglaze with a little water, beer or stock. I’d add the seasonings at this point and cook them for a minute or so in the browned beef rather than adding them at the end. After simmering, skim any excess fat which rises to the top (if you wish).

  • i made it today, and the recipie is by far the best. I loved it! added shredded cheese and sour cream with Tostadas. Great recipie indeed!!!

  • This isn’t a very good recipe, but I don’t understand why everyone’s making comments about draining the beef juice like it’s a bad thing. I drain mine. What’s the point of the extra fat???