Cajun Beef and Beans Recipe

3.5 3 4
Cajun Beef and Beans Recipe
Cajun Beef and Beans Recipe photo by Taste of Home
Publisher Photo

Cajun Beef and Beans Recipe

Read Reviews
3.5 3 4
Publisher Photo
Here’s the hearty, stick-to-your-ribs dinner you’ve been looking for! Fire-roasted tomatoes, Cajun seasoning and chili powder add a nice dose of heat to this crowd-pleaser. —Shelisa Terry, Henderson, Nevada
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.

Ingredients

  • 3 pounds ground beef
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 3 celery ribs, chopped
  • 3 tablespoons Cajun seasoning
  • 2 tablespoons chili powder
  • 1/2 teaspoon pepper
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • Hot cooked rice

Directions

In a Dutch oven, cook the beef, onions, peppers and celery over medium heat until meat is no longer pink; drain. Stir in the Cajun seasoning, chili powder and pepper; cook 2 minutes longer.
Save 4 cups for Mexican Tater-Topped Casserole or another use. Stir the beans, tomatoes and soup into the remaining mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve with rice. Yield: 8 servings.
Originally published as Cajun Beef and Beans in Simple & Delicious August/September 2012, p21

Nutritional Facts

1 cup (calculated without rice): 321 calories, 10g fat (4g saturated fat), 53mg cholesterol, 988mg sodium, 32g carbohydrate (9g sugars, 8g fiber), 24g protein.

  • 3 pounds ground beef
  • 2 medium onions, chopped
  • 2 medium green peppers, chopped
  • 3 celery ribs, chopped
  • 3 tablespoons Cajun seasoning
  • 2 tablespoons chili powder
  • 1/2 teaspoon pepper
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • Hot cooked rice
  1. In a Dutch oven, cook the beef, onions, peppers and celery over medium heat until meat is no longer pink; drain. Stir in the Cajun seasoning, chili powder and pepper; cook 2 minutes longer.
  2. Save 4 cups for Mexican Tater-Topped Casserole or another use. Stir the beans, tomatoes and soup into the remaining mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve with rice. Yield: 8 servings.
Originally published as Cajun Beef and Beans in Simple & Delicious August/September 2012, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCajun Beef and Beans

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kwill74 User ID: 8272332 221416
Reviewed Feb. 26, 2015

"It was good add cajun seasoning to taste , also the tomato soup gave it a sweet can tomato soup flavor next time i make i will add a different soup like beefy mushroom, for those that enjoy tomato soup may not need to change..also great way to knock out 2 meals in one cooking when making the tator tot casserole"

MY REVIEW
gd7849 User ID: 7208398 127311
Reviewed May. 12, 2013

"just didn't like it"

MY REVIEW
pscott9633 User ID: 6450906 139125
Reviewed Nov. 19, 2012

"This recipe is for those who like hot and spicy food. I use it for a base to Mexican Tater Tot casserole. I cut down on the Cajun seasoning just for my taste."

Loading Image