Weeknight Beef Skillet Casserole Recipes

WEEKNIGHT BEEF SKILLET

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a large nonstick skillet, cook beef and pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. , Add tomato sauce, Worcestershire sauce, Italian seasoning and, if desired, sugar to beef mixture; bring to a boil. Stir in vegetables; heat through. Serve with noodles; sprinkle with parsley. Freeze option: Do not cook noodles. Freeze cooled meat mixture in a freezer container. To use, partially thaw in refrigerator overnight. Cook noodles according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

WEEKNIGHT BEEF SKILLET CASSEROLE

Steps:

• Heat a 12 inch nonstick skillet over medium high heat. Remove from heat and spray with cooking spray. Cook beef for 3 minutes or until browned, stirring constantly.
• Pour into a colander and rinse under hot water to remove excess fat, drain well.
• Wipe skillet with paper towels. Stir in bell pepper, cook 3 minutes or until crisp tender, stirring frequently. Stir in vegetables, tomato sauce, Worcestershire sauce, Italian seasoning and sugar. Bring to a boil, reduce the heat and simmer, covered for 20 minutes or until green beans are tender.
• Meanwhile cook noodles omitting salt and oil, drain well, reserving 3/4 cup water. Stir noodles, reserved water, parsley and salt into beef mixture cover and heat for 5 minutes on low heat.

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.