Ingredients

• 1 1/2 pounds ground beef
• 1 1/2 cups chopped onion
• 1/2 cup chopped bell pepper
• 1 clove minced garlic
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 1/2 cups water
• 3/4 cup uncooked white rice
• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (14.5 ounce) can whole peeled tomatoes
• 3/4 cup grated American cheese
• 1/3 cup chopped black olives

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. Stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.
4. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
5. Stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with American cheese and olives.
6. Bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.