Friday, January 16, 2009

Ground Beef Casserole II

A nicely seasoned, basic casserole made with macaroni, ground beef, bell pepper, onion, garlic, Rotel tomatoes, Velveeta and sliced Provolone cheeses.

Ground Beef Casserole II

I had thawed out some nice bone-in ribeyes tonight, but ended up just cooking The Cajun's for him because I wasn't really in the mood for a steak. I know... crazy, huh? No, instead, me ... I wanted some comfort food tonight, and to me tonight that meant a casserole! Meaning, leftovers for him for dinner tomorrow too.

Anyway, the first time that I made this casserole dish I used a box of macaroni and cheese but this time, I only had plain elbow macaroni, Velvetta leftover from when I made Queso Dip, Rotel tomatoes, a few slices of Provolone cheese, so I figured I could work with that! If you don't like spicy, just stick with regular diced tomatoes instead, and adjust seasonings to taste.

It's just a good, basic casserole perfect for those busy nights when you don't want to have to think too much about what to put on the table. Here's how to make it.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

Share

Recipe: Ground Beef Casserole

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 4 to 6 servings

Ingredients
  • 1-1/2 cups of uncooked elbow macaroni
  • 1 tablespoon olive oil
  • 1/2 cup of chopped sweet or yellow onion
  • 1/4 cup of chopped green bell pepper
  • 1/4 cup of chopped red bell pepper
  • 1 tablespoon of minced garlic
  • 1 pound ground sirloin
  • 1 tablespoon of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of seasoned salt (like Lawry's)
  • 1 (10 ounce) can mild or original Rotel tomatoes
  • 1/2 cup of tomato sauce
  • 4 ounces of Velveeta, shredded or cubed
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 4 slices of Provolone cheese
Instructions

Preheat oven to 350 degrees F. Butter or spray an 8 x 8 inch casserole dish; set aside. Bring a large pot of water to a boil, add two large pinches of salt and boil macaroni al dente, according to package directions; drain and set aside.

In a large skillet heat the olive oil over medium heat; add the onion and the green and red pepper and sauté until tender. Add garlic and cook another minutes. Add ground beef and cook until browned, breaking it up as you go. Drain off any fat from meat mixture, if necessary, and then return it to the pan.

Stir in chili powder, garlic powder, onion powder and seasoned salt. Add the undrained Rotel tomatoes, tomato sauce and the Velveeta to the meat mixture; stir until mixed thoroughly, add salt and pepper, taste and adjust seasonings as needed.

Pour meat and pasta mixture in the prepared baking dish. Lay the 4 slices of provolone on top, cover and bake at 350 degrees F for about 30 minutes, or until bubbly.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!

Hamburger Hot Dish Casserole
Upside Down Deep Dish Pizza Casserole
Southernized Baked Ziti

Posted by on January 16, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.
Bookmark and Share

2 comments:

  1. Dang that looks good. The ultimate comfort food...right up on the top of my husbands fav list. You sure have a lot of good ingredients in there. We would like the spicy and I love any thing I can make that can be leftover. The kids were never crazy about leftovers but CD and I love 'em. Most food is better after it sits for a while and then gets warmed back up. Don't you just love this cooler weather for cookin'?

    ReplyDelete
  2. Yeah, I do, but you know me, I don't need an excuse for cookin'!! Or eatin' LOL!!! I LOVED your hens and bread and oyster stew! Gosh that looked so good - well, I got to cravin' bread after that so course I had to try and make your no knead bread. Mine was too shaggy so I ended up kneading it anyway before shaping it. It turned out good but I'll post about that later!

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails