Ground Beef And Garbanzo Bean Casserole Recipes

Steps:

• Preheat oven to 350°F.
• Brown beef with onion and garlic until onion is tender and beef is brown.
• Drain fat.
• Stir in everything else and heat to boiling.
• Put in a 1 1/2 quart casserole and cover.
• Bake for 45 minutes.
• Remove bay leaves.
• Be sure and stir before serving.

Steps:

• Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
• Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
• Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, fry the ground beef, bacon and onion together until ground beef is no longer pink. Drain fat.
• In a large mixing bowl, combine the kidney beans, baked beans with pork and butter beans. Stir in the ketchup, white vinegar, dry mustard, brown sugar and cook beef mixture. Mix thoroughly, adding salt and pepper to taste.
• Pour the bean and meat mixture into a 9x13 inch baking dish. Bake in preheated oven for 30 to 40 minutes.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes.
• Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish.
• Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.

Steps:

• Heat oven to 350 degrees.
• In a large skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain grease. Stir in refried beans, salsa, and taco seasoning mix.
• Reduce heat to medium. Heat to boiling, stirring occasionally.
• In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips.
• Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup diced tomato, the cheese, and olives.
• Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted.
• Top baked casserole with remaining 1/2 cup diced tomato, sliced olives, and remaining 1/2 cup tortilla chips.

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the beans, cracker crumbs, ketchup, brown sugar, onion, barbecue sauce, mustard, salt and pepper; add beef., Pour into an ungreased 1-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Top with cheese; bake 3-5 minutes longer or until cheese is melted.