Cheesy Beef And Yuca Layered Casserole Recipes

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CHEESY BEEF CASSEROLE



Cheesy Beef Casserole image

This hearty casserole tastes like lasagna and makes a satisfying meal when served with a green salad and garlic bread. -Ardyce Piehl, Poynette, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

4 cups uncooked medium egg noodles
1 pound ground beef
3/4 cup chopped onion
2 cans (8 ounces each) tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 cup 4% cottage cheese
1/2 cup grated Parmesan cheese
1/3 cup sliced green onions
1/4 cup chopped green pepper
Additional Parmesan cheese, optional

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomato sauce, garlic powder, salt and pepper. , In a large bowl, combine the cream cheese, cottage cheese, Parmesan cheese, onions and green pepper. Drain noodles; place half in a greased 13x9-in. baking dish. Top with half each of the meat and cheese mixtures. Repeat layers. Sprinkle with additional Parmesan cheese if desired. , Cover and bake at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 468 calories, Fat 27g fat (14g saturated fat), Cholesterol 129mg cholesterol, Sodium 783mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

EASY BEEFY CHEESY ENCHILADA CASSEROLE



Easy Beefy Cheesy Enchilada Casserole image

Sunny takes enchiladas to new heights with this tall, layered pie- well-seasoned beef gets stacked with red sauce, corn tortillas and two kinds of cheese. Put the baking dish on a baking sheet in the oven to catch any cheese drips-this pie's a bubbly one.

Provided by Sunny Anderson

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 25

1 tablespoon olive oil
1/2 cup minced onion
Kosher salt
2 tablespoons tomato paste
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chopped fresh thyme leaves
1 (28-ounce) can crushed tomatoes
3/4 cup beef broth
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow bell pepper
2 cloves garlic, minced
1 1/2 pounds ground beef
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme leaves
1 packet Spanish seasoning blend (recommended: Sazon)
2 Roma tomatoes, seeded and chopped
1/4 cup beef broth
Kosher salt and freshly ground black pepper
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
18 (5-inch) corn tortillas

Steps:

  • Preheat the oven to 350degrees F.
  • For the sauce: In a saucepot over medium heat, add the oil, onions and a pinch of salt. Saute until the onions are tender and translucent. Add the tomato paste at this point and turn the heat up a bit, if needed, to cook the paste. Stir and cook until it deepens in color, and then add the cumin, thyme and garlic. Stir to blend and cook until fragrant. Then add the beef broth and crushed tomatoes. Raise the heat to bring the mixture to a boil, and then lower to a simmer and cover, simmering for 20 minutes more. (The sauce can be stored and frozen at this point.)
  • For the beef filling: Meanwhile, in a large pan with straight sides, add the olive oil over medium-high heat. When the oil begins to swirl, add the onions and green and yellow bell peppers. Add the garlic and cook until tender, about 4 minutes more. Add the ground beef, broth, cumin, onion powder, thyme, tomatoes and Spanish seasoning, allowing time between each addition to blend. Season with a pinch of salt and a grind or 2 of pepper (the Spanish seasoning adds salt content, so be careful to not over season). Stir and break down the beef into bits using a spoon or fork. Cook until the beef is cooked through, 8 to 10 minutes. (The beef can be stored and frozen at this point.)
  • To assemble the casserole: Toss the shredded cheeses together to blend and set aside. Add 1/2 cup of the red sauce to a 9 1/2-inch deep-dish baking dish and spread to coat the bottom evenly. Top with 6 tortillas, overlapping to cover the bottom of the casserole dish. Layer the dish by next adding half of the beef mixture and 1/2 cup of the shredded cheeses, spreading evenly in the casserole. Next, dunk 6 tortillas, one by one, in the warm red sauce and layer over the cheese and beef, overlapping where needed. Top with the remaining beef, another 1/2 cup of the shredded cheeses and another layer of tortillas dunked in the red sauce. Pour the rest of the sauce over the top, spread evenly and finish with the remaining shredded cheese. Place dish on a baking sheet and bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Serve hot.

CHEESY BEEF AND PASTA CASSEROLE



Cheesy Beef and Pasta Casserole image

Yield 6 servings (about 1 1/4 cups per serv.)

Number Of Ingredients 10

1 teaspoon olive oil
1 medium onion, chopped
1 large zucchini, chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
3/4 pound lean ground beef (7% fat or less)
4 cups cooked whole wheat penne (about 2 1/4 cups dry)
2 cups low fat marinara sauce (2g fat or less)
1 cup shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil

Steps:

  • Preheat the oven to 375 degrees F. Spray a 2-quart casserole dish with nonstick spray. In a large skillet, heat the oil over medium heat. Add the onion, zucchini, garlic and red pepper flakes-- cook, stirring, until the vegetables are softened-- about 5 minutes. Remove the vegetables to a bowl and set aside. Add the beef to the pan and cook, breaking it apart with a spatula, until browned- 8 to 10 minutes. Drain off any accumulated oil and discard. Add the cooked vegetables, penne and sauce to the pan and mix to combine. Spoon the pasta mixture into the prepared casserole dish. Sprinkle with cheese. Bake until the cheese is melted and the filling is hot and bubbly- 20 to 25 minutes. Sprinkle fresh basil on top and serve.

CHEESY BEEF ENCHILADA CASSEROLE



Cheesy Beef Enchilada Casserole image

I know I got this one from a co-worker in the 70's when working at the Newspaper in Salt Lake City because it is still written on the back of a grid sheet! LOL What makes it unique (and hard to find a picture of... LOL) is that it has no beans but does have three kinds of cheese, including cottage cheese -- making it like a...

Provided by Marcia McCance

Categories     Casseroles

Number Of Ingredients 15

1 lb ground beef
1 pkg taco seasoning mix (any brand)
1 medium onion, chopped
1 clove garlic, minced
1 can(s) 12-oz tomato paste (15 oz can of tomato sauce may substitute for paste and water)
1 c water
1 can(s) 4-oz chopped green chiles, drained
1/2 c sliced ripe olives
1/2 tsp salt
2 whole eggs
2 c cottage cheese (16 oz)
8 oz monteray jack cheese, shredded (or queso)
10 oz corn tortillas, quartered (can use chips if desire)
1 c shredded cheddar cheese
1 small carton sour cream

Steps:

  • 1. Crumble and saute meat with onion and garlic till browned in a cast iron skillet (or equivalent) Add the taco seasoning according to the packet instructions
  • 2. Add tomato paste, water, chilies, olives and salt -- simmer till bubbly
  • 3. In a separate bowl, beat eggs, add the cottage cheese and set aside
  • 4. LAYER in 9x14 baking dish: 1/3 meat, 1/2 of jack cheese, 1/2 cottage cheese, 1/2 tortillas REPEAT: ending with meat on top
  • 5. Sprinkle top with cheddar cheese and Spanish olives
  • 6. Bake 350, about 20-25 minutes -- till cheese is melted on top and casserole is heated through (will be a little bubbly)
  • 7. Use the sour cream as a garnish when serving. Serve with fresh green salad to complete the meal.
  • 8. NOTE: I often use a 15 oz can of tomato sauce rather than the tomato paste and water because it speeds things up and tastes just as good.

CHEESY LAYERED GROUND BEEF AND PASTA CASSEROLE



Cheesy Layered Ground Beef and Pasta Casserole image

This is a great casserole, it tastes similar to lasagna. You can also top with grated cheese the last 15 minutes of baking if desired, I also like to add in some green bell pepper and dried chili flakes for heat but that is optional.

Provided by Kittencalrecipezazz

Categories     Meat

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 1/2 lbs ground beef
1 medium onion, chopped
1 -2 jalapeno pepper (optional)
2 tablespoons minced fresh garlic (or to taste)
fresh sliced mushrooms, any amount (or use canned, drained)
1 cup grated parmesan cheese, divided (or to taste)
3 (8 ounce) cans tomato sauce
salt and pepper
2 cups grated mozzarella cheese (or to taste)
4 cups medium noodles (use any kind of pasta you desire, 4 cups measured after cooking)
1 cup cottage cheese or 1 cup ricotta cheese
1/2 cup sour cream
2 cups grated mozzarella cheese (optional or to taste) or 2 cups cheddar cheese (optional or to taste)

Steps:

  • Set oven to 350 degrees.
  • Grease a large lasagna dish.
  • Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
  • In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
  • Spread 1/2 meat sauce on bottom of pan.
  • Spread 1/2 noodles on top of sauce.
  • Top noodles with 1 cup mozza cheese.
  • Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
  • Spread over mozzeralla cheese.
  • Top with remaining tomato sauce, noodles,and remaining mozza cheese.
  • Sprinkle with remaining 1/2 cup Parmesan cheese.
  • Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
  • Return to oven to bake for another 10-15 mins, or until bubbly.

CHEESY BEEF AND TOMATO CASSEROLE



Cheesy Beef and Tomato Casserole image

This hearty beef casserole feeds six and can be ready for the oven in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup uncooked medium-grain white rice
1 cup water
1 medium zucchini, cut into 1/4-inch-thick slices (2 cups)
1 large tomato, chopped (1 cup)
1 can (19 oz) Progresso™ Vegetable Classics tomato basil soup
2 cups shredded mozzarella cheese (8 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Sprinkle with salt and pepper.
  • Place rice and water in baking dish; stir to mix. Layer cooked beef, zucchini and tomato over rice. Pour soup over top. Cut 16x12-inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
  • Bake 40 minutes. Uncover dish; sprinkle cheese over top. Bake uncovered 10 to 15 minutes longer or until edges are bubbly and cheese is lightly browned.

Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 65 mg, Fiber 2 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 7 g, TransFat 1/2 g

CHEESY ENCHILADA CASSEROLE



Cheesy Enchilada Casserole image

A family Favorite.

Provided by Debbie Gurley

Categories     Casseroles

Time 1h

Number Of Ingredients 13

1 lb lean ground beef (90% lean)
1 large onion chopped
2 1/2 c salsa
1 can(s) (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 c reduced-fat italian salad dressing
2 Tbsp taco seasoning
1/4 tsp ground cumin
6 flour tortillas (8 inches)
1 can(s) of drained corn (small)
3/4 c sour cream
1 c shredded lettuce
1 medium tomato chopped
1/4 c minced fresh cilantro

Steps:

  • 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • 2. Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
  • 3. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
  • 4. Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like. The last & final layer should be a healthy dose of grated cheese.
  • 5. Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
  • 6. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

GRANDMA'S GROUND BEEF CASSEROLE



Grandma's Ground Beef Casserole image

As the title suggests, this was my Grandmother's recipe. I've tweaked the amount of cheese and sour cream depending on what I've got in the fridge and it always turns out great! My mother has suggested this was made up as a way to use up ingredients in the fridge.

Provided by LaDonna Langwell

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10

1 pound ground beef
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon garlic salt
2 (15 ounce) cans tomato sauce
1 (8 ounce) package egg noodles
1 cup sour cream
1 (3 ounce) package cream cheese
1 large white onion, diced
½ cup shredded sharp Cheddar cheese, or more to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Mix sour cream, cream cheese, and onion in a bowl.
  • Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
  • Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 39.4 g, Cholesterol 120.1 mg, Fat 29.8 g, Fiber 3.6 g, Protein 24.5 g, SaturatedFat 15.2 g, Sodium 1596.6 mg, Sugar 8.2 g

EASY TACO CASSEROLE



Easy Taco Casserole image

Quick and easy taco entree for a last minute meal. Top with chopped tomato, onion, and lettuce if desired.

Provided by charmed71

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 9

1 pound ground beef
1 cup salsa
½ cup chopped onion
½ cup mayonnaise
2 tablespoons chili powder
1 teaspoon ground cumin
2 cups crushed tortilla chips, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterey Jack cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, mayonnaise, chili powder, and cumin into the beef. Remove from heat.
  • Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
  • Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.

Nutrition Facts : Calories 481.5 calories, Carbohydrate 12.2 g, Cholesterol 89.5 mg, Fat 38 g, Fiber 2.3 g, Protein 24 g, SaturatedFat 13.6 g, Sodium 689.7 mg, Sugar 2.6 g

CHEESY BEEF ENCHILADA CASSEROLE RECIPE



Cheesy Beef Enchilada Casserole Recipe image

Our Cheesy Enchilada Casserole takes all our favorite things about Mexican food and combines them into one pan! Perfect for a busy weeknight.

Provided by Elyse Ellis

Categories     Main Course

Time 45m

Number Of Ingredients 14

1 pound lean ground beef
1 large onion (diced)
2 1/2 cups salsa
1 can black beans, drained and rinsed ((15 ounce can))
1/4 cup Italian dressing
2 Tablespoons taco seasoning ((or 1 taco seasoning packet))
1/4 teaspoon ground cumin
6 8-inch flour tortillas ((corn tortillas will work as well))
1 can corn, drained ((15 ounce can))
1/2 cup sour cream
2 cups shredded Mexican cheese blend
1 cup shredded lettuce
1 tomato (diced)
1/4 cup fresh cilantro, minced

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
  • Spoon 1/3 of meat mixture on bottom of 2 quart baking dish. Sprinkle with 1/3 of the grated cheese.
  • Layer a couple of tortillas on top of meat. Continue with next layer using 1/3 of the meat mixture and and then 1/3 of the cheese. Top layers with tortillas.
  • Continue the next layer with remaining meat mixture and the rest of the cheese on top.
  • Cover with foil that has been sprayed with non-stick cooking spray and bake at 400° for 25 minutes or until hot & bubbly.
  • Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Nutrition Facts : Calories 465 kcal, Carbohydrate 48 g, Protein 28 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1206 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 8 g, ServingSize 1 serving

CHEESY BEEF AND YUCA LAYERED CASSEROLE



Cheesy Beef and Yuca Layered Casserole image

This fast and easy casserole is just layer after layer of beef, yuca and cheddar cheesy deliciousness.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 lb. lean ground beef
1/4 cup KRAFT Zesty Italian Dressing
1 green pepper, chopped
1 can (8 oz.) tomato sauce
4 cups hot cooked yuca (cassava) cubes
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat broiler.
  • Brown meat in dressing in large skillet. Add peppers and tomato sauce; cook 10 min. or until peppers are tender and mixture is slightly thickened, stirring occasionally.
  • Layer half the meat mixture in 9-inch square baking dish. Top with layers of half each of the yuca and cheese; repeat layers.
  • Broil, 6 inches from heat, 1 to 2 min. or until cheese is melted.

Nutrition Facts : Calories 670, Fat 22 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 730 mg, Carbohydrate 85 g, Fiber 5 g, Sugar 6 g, Protein 32 g

LAYERED BEEF CASSEROLE



Layered Beef Casserole image

On my busy days, I treasure meal-in-one recipes like this one. Toss together a salad, and dinner is ready in no time. -Dorothy Wiedeman, Eaton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 9

6 medium potatoes, peeled and thinly sliced
1 can (15-1/4 ounces) whole kernel corn, drained
1/2 cup chopped green pepper
1 cup chopped onion
2 cups sliced fresh carrots
1-1/2 pounds lean ground beef (90% lean)
1 can (8 ounces) tomato sauce
Salt and pepper to taste
1 cup shredded Velveeta

Steps:

  • In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper. , Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving., Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.

Nutrition Facts : Calories 341 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 526mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 23g protein.

CHEESY BEEF ENCHILADA CASSEROLE



Cheesy Beef Enchilada Casserole image

This veggie-packed beef enchilada casserole is mild, so put out hot sauce and chopped jalapeños if you're feeding heat-seekers. The quick and easy dinner recipe makes extra cheese sauce--save it to make One-Pot Mac & Cheese with Cauliflower & Brussels Sprouts later in the week (see Associated Recipes) or serve it with steamed vegetables, such as broccoli, for an easy side dish.

Provided by Katie Webster

Categories     Healthy Parmesan Cheese Recipes

Time 35m

Number Of Ingredients 29

4 tablespoons butter (1/2 stick)
¼ cup all-purpose flour
3 cups reduced-fat milk
2 ½ cups shredded sharp Cheddar cheese
⅓ cup grated Parmesan cheese
½ teaspoon salt
2 teaspoons avocado oil or canola oil
8 ounces 90%-lean ground beef
1 large onion, diced
1 medium red bell pepper, diced
1 cup frozen corn kernels
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 (4 ounce) can diced green chiles
8 corn tortillas, cut into quarters
1 large tomato, seeded and chopped
¾ cup red-wine vinegar
5 tablespoons water
1 ½ tablespoons sugar
1 tablespoon Dijon mustard
1 large clove garlic
2 teaspoons dried basil
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon ground pepper
1 ¾ cups extra-virgin olive oil
1 (14 ounce) package coleslaw mix
½ cup chopped fresh cilantro, divided

Steps:

  • To prepare cheese sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly until thickened and just starting to turn light brown, 2 to 3 minutes. Slowly add milk, whisking constantly. Cook, stirring often, until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. (Do not boil.) Remove from heat and, a handful at a time, whisk in Cheddar and Parmesan until smooth. Stir in 1/2 teaspoon salt. (Reserve 2 1/2 cups for another use.)
  • Preheat oven to 400 degrees F. Coat a 9-inch (or similar size) baking dish with cooking spray.
  • To prepare enchiladas: Heat avocado (or canola) oil in a large skillet over medium-high heat. Add beef, onion and bell pepper and cook, crumbling the beef with a wooden spoon, until it is no longer pink and the vegetables are tender, 5 to 8 minutes. Stir in corn, cumin, chili powder and garlic powder; cook, stirring occasionally, until the corn is heated through and the spices are fragrant, about 1 minute. Remove from heat.
  • Stir green chiles into 1 1/2 cups of the warm cheese sauce. Arrange one-third of the tortilla wedges in the prepared baking dish, overlapping as necessary to fit. Top with half the beef mixture and 1/2 cup of the cheese sauce. Repeat with half the remaining tortillas, the remaining beef mixture and 1/2 cup of the cheese sauce. Top with the remaining tortillas, the remaining 1/2 cup cheese sauce and tomato. Bake until bubbling, about 15 minutes.
  • Meanwhile, prepare dressing: Combine vinegar, water, sugar, mustard, garlic, basil, oregano, salt and pepper in a blender. Puree until smooth. With the motor running, slowly add oil and puree until creamy. (Measure out 2/3 cup and transfer the remaining dressing to a large mason jar; refrigerate for up to 1 week.)
  • To prepare slaw & serve: Toss coleslaw mix with 1/4 cup cilantro and 2/3 cup dressing in a medium bowl. Top the casserole with the remaining 1/4 cup cilantro and cut into 4 servings. Serve with the slaw.

Nutrition Facts : Calories 726.8 calories, Carbohydrate 54.4 g, Cholesterol 77.1 mg, Fat 45.7 g, Fiber 10.3 g, Protein 26.4 g, SaturatedFat 13.7 g, Sodium 632.7 mg, Sugar 14.4 g

CHEESY BEEFY CASSEROLE



Cheesy Beefy Casserole image

A layered ground beef casserole with cream cheese, cottage cheese and topped with cheddar cheese. I believe this recipe came from Knudsen's "Cooking for Compliments".

Provided by SharleneW

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

12 ounces egg noodles
1 1/2 lbs lean ground beef
1 teaspoon vegetable oil
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3/4 teaspoon salt
fresh ground black pepper
1/2 cup sour cream
1 (3 ounce) package cream cheese, softened
1 cup low fat cottage cheese
6 green onions, including some of the green part, sliced
1/2 green bell pepper, seeded and chopped
2 cups grated cheddar cheese

Steps:

  • Cook egg noodles per package directions.
  • Preheat oven to 350°F.
  • In a large skillet over medium-high heat, brown beef until meat is no longer pink, about 5 minutes.
  • Add oil if needed.
  • Add tomato sauce, tomatoes, salt and pepper and simmer 5 minutes.
  • With an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl.
  • Fold in onions and bell pepper and mix well.
  • In 9 x 13-inch baking dish lightly coated with cooking spray, add half of the noodles, half the cheese mixture and half the meat mixture in layers.
  • Repeat layers, ending with meat.
  • Top with cheddar cheese.
  • Cover and bake 30 minutes.
  • Uncover and bake until bubbly, about 15 minutes longer.
  • Let stand 5 to 10 minutes before serving.

CHEESY BEEF AND PASTA CASSEROLE



Cheesy Beef and Pasta Casserole image

Hearty comfort food that's EASY and IRRESISTIBLE!! Cheesy pasta and ground beef coated in marinara sauce and topped with more CHEESE!

Provided by Averie Sunshine

Categories     Pasta

Time 40m

Number Of Ingredients 12

16 ounces penne pasta, cooked according to package directions and drained
2 tablespoons olive oil, optional
1 pound lean ground beef (I used 93% lean)
1 medium sweet Vidalia onion, diced small
1 medium/large red bell pepper, diced small
3 to 5 cloves garlic, finely minced or pressed
1 teaspoon ground oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
one 26-ounce jar marinara or pasta sauce
3 cups shredded mozzarella cheese, divided
fresh basil or parsley, optional for garnishing

Steps:

  • Preheat oven to 375F and spray a 9×13-inch casserole dish with cooking spray; set aside.
  • Cook pasta according to package directions and drain.
  • While the pasta is cooking, to a large Dutch oven, optionally add the olive oil (my beef was very lean and the oil was necessary), beef, onion, red pepper, and cook over medium-high heat until beef is cooked through and vegetables have softened; stir frequently and crumble the beef while it cooks; do not drain.
  • Add the garlic, oregano, salt, pepper, and stir to combine. Cook for about 1 minute, or until garlic is fragrant.
  • Add the cooked pasta to the beef mixture, add the marinara, and stir to combine and coat evenly.
  • Add 1 1/2 cups cheese and stir to combine until the cheese has melted.
  • Turn mixture out into the prepared baking dish and evenly sprinkle the remaining 1 1/2 cups cheese over the top.
  • Bake for about 15 to 20 minutes, or until the cheese has melted on top.
  • Optionally garnish with fresh herbs and serve immediately.

Nutrition Facts : Calories 345 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 863 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CHEESY BEEF & POTATOES CASSEROLE



Cheesy Beef & Potatoes Casserole image

Flavorful ground beef with sliced potatoes in a creamy and cheesy sauce! The family is sure to love this layered casserole!

Provided by Judith Hannemann

Categories     beef     Comfort Foods     Everyday Meals     Slow Cooker

Time 1h20m

Number Of Ingredients 9

1 lb lean ground beef
1/2 cup chopped onion
1 tsp garlic powder
1/4 tsp pepper
4 large potatoes (peeled and sliced very thin (about 3 cups))
10.75 oz cream of mushroom soup
1/4 cup cream
1/2 cup beef stock
1 1/2 cups shredded sharp cheddar cheese

Steps:

  • Lightly grease an 11 x 7-inch baking pan. Preheat oven to 350 degrees F
  • Brown ground beef and onion; drain
  • Mix the soup, garlic powder, pepper, stock and cream in a bowl
  • Layer half of the potatoes in the bottom of the prepared baking dish.
  • Pour half the soup mixture over the potatoes.
  • Top with half the ground beef mixture
  • Sprinkle half of the cheese on top
  • Repeat with second layer.
  • Cover with aluminum foil and place in pre-heated oven.
  • Check for potato doneness in center of casserole after 1 hour. May be cooked an additional 30 minutes if potatoes are not soft after 1 hour.
  • Remove from the oven and let casserole stand for about 10 minutes.
  • Slice it lasagna style and serve.
  • SLOW COOKER DIRECTIONS
  • Brown ground beef & onions as in main recipe; drain.
  • Layer as in main recipe, but in a large slow cooker.
  • Omit covering with foil as it will be covered with the cooker's cover
  • Cook approximately3-5 hours on high, 6-8 hours on low (times are approximate as all cookers cook differently. Always check at the minimum time listed.

Nutrition Facts : ServingSize 1 serving, Calories 562 kcal, Carbohydrate 34 g, Protein 45 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 139 mg, Sodium 966 mg, Fiber 6 g, Sugar 1 g

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