GROUND BEEF AND RICE WITH CHEESE
I made this recipe quite a few years ago and it's still one of my husband and my favorites. My husband calls it heaven on a spoon!
Provided by CAMIMCC
Categories Main Dish Recipes Casserole Recipes Rice
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish.
- While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through.
- Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.
- Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.
Nutrition Facts : Calories 882 calories, Carbohydrate 74.9 g, Cholesterol 141.8 mg, Fat 49.2 g, Fiber 3.6 g, Protein 37.1 g, SaturatedFat 21.6 g, Sodium 2123.9 mg, Sugar 20.6 g
SPANISH STYLE BEEF AND RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 36
Steps:
- Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
- minutes, until tender and liquids are absorbed.
- Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
- Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.
- * Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
- Stuffed Peppers with Beef, Rice, Spinach and Cheese
- Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
- Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
- Preheat broiler to high.
- Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
- Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
- Yield: 4 servings
- Preparation time: 10 minutes
- Cooking time: 15 to 20 minutes
- Ease of preparation: easy
- Spicy Chopped Salad with Tortillas
- Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.
- Yield: 4 servings
- Preparation time: 10 minutes
- Cooking time: none
- Ease of preparation: easy
BACON CHEESEBURGER RICE
My husband and I thought the original skillet dish lacked pizzazz, so we created this tastier version. I've had teenage nieces and nephews request the recipe after their first bite. -Joyce Whipps, West Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook beef until no longer pink; drain. Add the water, barbecue sauce, mustard, onion and pepper., Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.
Nutrition Facts : Calories 579 calories, Fat 27g fat (13g saturated fat), Cholesterol 110mg cholesterol, Sodium 995mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
EASY CHEESY GROUND BEEF AND RICE SKILLET
An easy quick one skillet recipe with lots of taste, which makes this perfect for a weeknight meal, also a great recipe to use up any leftover rice, if you don't have 3 cups leftover cooked rice just add in what ever you have! All ingredient amounts can be adjusted to suit taste. If you really want to intensify this skillet dish even more, omit the seasoned salt and hot sauce in this recipe and add in a couple tablespoons of recipe#186029 I keep this handy to use in many recipes!
Provided by Kittencalrecipezazz
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 454.4, Fat 23.8, SaturatedFat 11.1, Cholesterol 81.1, Sodium 594, Carbohydrate 33.8, Fiber 0.9, Sugar 2.4, Protein 24.8
ONE-POT BEEF AND RICE SKILLET
One pot. One pound of ground beef. One easy, cheesy 20-minute weeknight skillet your whole family will like.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Brown meat in large skillet; drain.
- Add water, dressing and oregano. Bring to boil.
- Stir in broccoli and rice; cover. Simmer on low heat 5 min. or until rice is tender. Top with cheese.
Nutrition Facts : Calories 470, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
CHEESY BEEF 'N' RICE
"This herb-seasoned casserole is one dish that all six of our kids love," notes Gwen Bradshaw of Kennewick, Washington. Serve garlic bread and fresh spinach salad to round out the meal.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 310 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 417mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
MEXICAN GROUND BEEF AND CHEESE BAKED RICE
Don't leave out the green olives it's what makes this dish, the more olives the better it will be LOL! I have even added in a can of drained black beans to this. Make certain to sprinkle LOTS of cheese on top! This rice dish is DELICIOUS! You will need a very large skillet for this. I use my own taco seasoning mix (#76616) to make this recipe.
Provided by Kittencalrecipezazz
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Heat oil in a very large oven-proof skillet with tight fitting lid or a Dutch oven with lid over medium heat.
- Add in onions and green peppers with dryed chili pepper flakes; saute for about 3 minutes.
- Add in garlic; cook 2 minutes.
- Add in ground beef with taco seasoning mix; cook, stirring with a wooden spoon until browned.
- Season beef mixture with seasoning salt and black pepper (or cayenne pepper) then add in Parmesan cheese; mix to combine.
- Add in rice, sliced olives and mushrooms; cook 2 minutes, stirring.
- Add in broth; bring to a simmer and cook for 2-3 minutes.
- Transfer the mixture to a baking dish (large enough to hold the mixture).
- Cover with a tight-fitting lid and bake for about 30-35 minutes or until rice is desired tenderness.
- Uncover and sprinkle with grated cheddar cheese cover and return to oven to bake for about 5-10 minutes until cheese is melted.
- Delicious!
Nutrition Facts : Calories 823.1, Fat 48.8, SaturatedFat 21.9, Cholesterol 117.8, Sodium 1361.5, Carbohydrate 49.4, Fiber 2.6, Sugar 4.5, Protein 46
20-MINUTE CHEESY BEEF & RICE SKILLET
Not to brag, but this 20-minute skillet's got it all-ground beef, corn, rice and melty Cheddar cheese. What more could you ask for in a one-pan meal?
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Brown meat in large skillet; drain.
- Add salsa, water and rice; stir. Bring to boil.
- Stir in corn and cheese; cover. Simmer on low heat 5 min. or until heated through, stirring occasionally. Stir before serving.
Nutrition Facts : Calories 560, Fat 23 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 95 mg, Sodium 1010 mg, Carbohydrate 55 g, Fiber 3 g, Sugar 5 g, Protein 33 g
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