Beefandbeancasserole Recipes

HEARTY BEEF AND BEAN CASSEROLE

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. In a large bowl, combine the beans, cracker crumbs, ketchup, brown sugar, onion, barbecue sauce, mustard, salt and pepper; add beef., Pour into an ungreased 1-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Top with cheese; bake 3-5 minutes longer or until cheese is melted.

MEXICAN BEEF AND BEAN CASSEROLE

Steps:

• Heat the oven to 375°.
• Cook the beef in the skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Rinse and drain the beans in a strainer. Mix the beef, beans, tomato sauce, salsa and chili powder in the ungreased baking pan.
• Cover with lid or aluminum foil and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly. Carefully remove the lid, and sprinkle cheese over the top. Continue baking uncovered about 5 minutes or until the cheese is melted.

BEEF AND BEAN TACO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
• Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
• Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
• Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.

WEEKNIGHT BEEF AND BEAN CASSEROLE WITH CORNBREAD TOPPING

Steps:

• Preheat the oven to 400 degrees F.
• In a large ovenproof skillet or Dutch oven set over medium heat, cook the ground beef, breaking up the meat with a wooden spoon, until browned through, 3 to 5 minutes. Drain the fat from the meat. Add the onion, garlic, jalapeno, pinto beans, tomato sauce, and tomato and remove the pan from the heat. Top with the cheese.
• In a medium bowl, combine the cornmeal, flour, egg, and buttermilk. Pour the mixture on top of the meat mixture.
• Bake until the cornbread topping is lightly browned, 15 to 20 minutes. Serve hot.

BEEF & BEAN HOTPOT

Steps:

• Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned, stirring often and breaking up any lumps with a spoon. Crumble in the stock cube and mix well.
• Add the vegetables, stir to mix with the beef and pour in enough boiling water (about 1.3 litres) to cover. Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently for about 30 mins or until the vegetables are tender.
• Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.

SPICY BEEF STEW WITH BEANS & PEPPERS

Steps:

• Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
• Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
• Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

BEEF AND BEAN TACO CASSEROLE

Steps:

• Heat oven to 350 degrees.
• In a large skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain grease. Stir in refried beans, salsa, and taco seasoning mix.
• Reduce heat to medium. Heat to boiling, stirring occasionally.
• In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips.
• Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup diced tomato, the cheese, and olives.
• Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted.
• Top baked casserole with remaining 1/2 cup diced tomato, sliced olives, and remaining 1/2 cup tortilla chips.