PIONEER WOMAN GROUND BEEF CASSEROLE RECIPES

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BEST BEEF ENCHILADA CASSEROLE RECIPE - THE PIONEER WOMAN



Best Beef Enchilada Casserole Recipe - The Pioneer Woman image

Beef Enchilada Casserole is a hearty comfort food that will feed a crowd.

Provided by Ree Drummond

Categories     breakfast

Total Time 1 hours 30 minutes

Prep Time 35 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 19

1 c.

long-grain white rice

2 tbsp.

olive oil

1 1/2 lb.

ground beef

1

medium onion, chopped

2

garlic cloves, finely chopped

2

4-ounce cans diced green chiles

2 tsp.

ground cumin

2 tsp.

paprika

1 tsp.

kosher salt

1/2 tsp.

black pepper

1

large tomato, chopped

1 c.

corn kernels, thawed if frozen

1

16-ounce jar salsa verde

12

small corn tortillas

3 c.

grated sharp cheddar cheese (about 12 ounces)

2

10-ounce cans enchilada sauce

1/2 c.

chopped black olives

3

scallions, thinly sliced

Sour cream, for serving

Steps:

  • Cook the rice according to the package directions. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add the beef, onion and garlic and cook, stirring, until the beef is browned, 4 to 6 minutes. Pour off the fat, then add the green chiles, cumin, paprika, salt and pepper to the skillet and stir to combine. Add the tomato and 1 cup water and simmer gently until reduced by half, about 2 minutes. Remove from the heat, stir in the corn and set aside.  Cover the casserole with foil, tenting it so it doesn’t touch the cheese. Place on a rimmed baking sheet and bake for 20 minutes. Uncover and continue baking until bubbly and hot, about 20 minutes more. Switch the oven to broil and broil until just golden on top, about 5 minutes. Let sit for at least 10 minutes. Top with the olives and scallions and serve with sour cream.

BEEF NOODLE SKILLET RECIPE | REE DRUMMOND | FOOD NETWORK



Beef Noodle Skillet Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 30 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons salted butter
1 yellow onion, diced 
3 cloves garlic, minced 
1 pound ground chuck 
Kosher salt and freshly ground black pepper 
1 tablespoon tomato paste 
12 ounces egg noodles 
2 1/2 cups beef broth 
1 tablespoon grainy mustard 
1 teaspoon smoked paprika 
A few dashes Worcestershire sauce 
1/3 cup sour cream 
2 tablespoons heavy cream 
2 tablespoons chopped fresh chives 

Steps:

  • Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
  • Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
  • Remove from the heat. Sprinkle over the chives and serve directly from the pan.

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