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Skillet Chilli Cheese Bake

Skillet Chilli Cheese Bake

Prep 6 hrs 4 people


  • 400 g beef mince
  • 1 tbsp vegetable oil
  • ½ g salt
  • 1 onion diced
  • 1 red pepper diced
  • 2 garlic cloves minced
  • 1 green pepper diced
  • 1 yellow pepper diced
  • 2 tbsp tomato purée
  • 400 g tin of chopped tomatoes
  • 200 ml water
  • 400 g tin black beans drained and rinsed
  • 4 slices Castello® Cheddar with cracked black pepper slices
  • 1 handful ground coriander to top
  • tortilla chips to serve


1. Heat the vegetable oil in a large frying pan or skillet. Add the minced beef and salt, and cook until the beef is well browned. Use a slotted spoon to remove the beef from the pan and add in a drizzle more oil before adding the onions. Cook for 5 minutes until softened, then add the diced peppers and cook for another 5 minutes. Add the garlic, cook for 1 minute then add the tomato puree and stir it through for 2 minutes. Add the chopped tomatoes and water to the pan and simmer for 15 minutes. Then add the drained black beans and simmer, stirring often, until the chilli has reduced to a thick consistency.

2. Once the chilli has thickened, heat the grill. Arrange the Castello Pepper Cheese Slices on top of the skillet and place it under the grill for 1-2 minutes until melted and bubbling. Keep a close eye on it to make sure it doesn’t burn.

3. Serve the chilli topped with fresh coriander leaves, alongside corn chips for dipping and scooping.