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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