Cheesy Ground Beef Rice Casserole Recipe 44

Steps:

• 1.Preheat oven to 350° F. 2.Spray a skillet with cooking spray and turn on the heat to high. 3.Roast the onions for a few minutes. 4.Add ground beef and garlic, brown the ground beef completely, turn heat to medium. 5.Spice with salt, pepper and oregano how you like it. 6.Add rice, peas tomato sauce, 1 cup cheese and broth, let simmer for 3 minutes. 7.Transfer everything into a casserole dish and bake for 15 minutes. 8.Meanwhile combine the rest of the cheese with the sour cream. 9.After 15 minutes bring the cheese/sour cream mixture on top of you casserole and bake for another 15 minutes.

Steps:

• Lightly spray an 8x8-inch casserole dish with cooking spray. Set aside. Partially brown ground beef seasoned with half the garlic powder, salt, and pepper in a large skillet over medium-high heat. When meat starts to brown, stir in the onions and continue to cook until onions are tender, stirring constantly. Remove from heat and drain off any excess fat. Preheat oven to 350°F. Set the skillet back on the warm burner (no need to turn it on) and stir in the tomato sauce until incorporated, then stir in the broth. Stir in the rice, corn, additional seasonings to taste, and 1 cup of the shredded cheese. Pour mixture into the prepared casserole dish. Bake for 20 minutes. Remove from oven and top with the remaining cup of cheese. Return to oven and bake for another 15 minutes, or until hot and cheese is melted. Serve immediately.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
• Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomato sauce, garlic powder, salt and pepper. , In a large bowl, combine the cream cheese, cottage cheese, Parmesan cheese, onions and green pepper. Drain noodles; place half in a greased 13x9-in. baking dish. Top with half each of the meat and cheese mixtures. Repeat layers. Sprinkle with additional Parmesan cheese if desired. , Cover and bake at 350° for 30-35 minutes or until heated through.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
• Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
• Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

Steps:

• In a large skillet cook the beef with onion, garlic, bell pepper and jalapeno pepper (if using) until the meat is browned drain fat.
• Add in beef bouillon powder; mix to combine then season with seasoned salt and black pepper.
• Stir in the cooked rice, cream of mushroom soup, green chiles and beef broth or water and hot sauce or Tabasco to taste; stir over low heat until combined and heated through.
• Remove from heat and stir in the grated cheddar cheese until melted and combined.
• Top with crushed corn chips just before serving.

Steps:

• In a large saucepan, saute rice and garlic in butter until golden brown. Stir in water, carrots, bouillon, parsley, salt, basil and onion. Bring to a boil. reduce heat; cover and simmer for 5 minutes. Stir in beef. Transfer to a greased 9-in. square baking dish. Cover and bake at 325° for 45 minutes, stirring twice. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.