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

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 the chili powder 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.

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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

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

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 20-30 minutes, or until bubbly.

Cook's Notes: Substitute 2 cups of leftover pasta meat sauce if you like. I already have vegetables in my sauce, so I skip those, but add in the chili, onion and garlic powder. May also use other cheeses - you'll want about 1-1/2 cups shredded.


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Posted by on January 16, 2009
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  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'?

  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!

  3. We ate this like it was going out of style. It was really easy to make. A lot of good flavors going on in this dish. It was a big hit with the family! By the way, do you think rotini pasta would be good in this dish? Well, it was great! Thank you for sharing it! We liked it a lot.

    1. Thanks Mellie & yes, any short cut pasta like that will work fine!

  4. Mary, I’d been making something similar to this since the mid 60’s. I like yours a lot better than anything I made; back in NYC. The only thing I do differently is replace most of the chili powder and seasoned salt with Slap ‘Ya Mama. You got me turned on to that stuff about 8 years ago. We both love it. I’d put that stuff on my Wheaties.
    The first time I had made this, I wish somebody would have given me a ‘heads-up’ about Original Rotel; which is all they carried at the local Piggly-Wiggly at the time. Wow! That was a real eye opener.
    Thank you for a wonderful rendition of one of my old favorites. God bless.


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