Mediterranean Beef And Rice Casserole Recipes

GROUND BEEF CASSEROLE WITH RICE

Ground Beef Casserole with Rice image

This ground beef casserole with rice is the perfect casserole for using whatever you have lying around in your fridge.

Provided by Jennifer Shymanski

Categories Main Dish Recipes Casserole Recipes Rice

Time 1h25m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound lean ground beef
1 medium green bell pepper, diced
1 medium tomato, chopped
4 tablespoons Worcestershire sauce
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon minced onion
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
salt and ground black pepper to taste
2 cups cooked rice
½ cup shredded Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

Nutrition Facts : Calories 230.2 calories, Carbohydrate 17.8 g, Cholesterol 48.6 mg, Fat 10 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 4.6 g, Sodium 346.7 mg, Sugar 4.2 g

MEDITERRANEAN BEEF AND RICE CASSEROLE

Mediterranean Beef and Rice Casserole image

I have yet to try this one, but it is another one given to me on a recipe card. Sounds pretty good to me, so if someone else gets a chance to make this before I do, please let me know what you thought!

Provided by Berts Kitchen Witch

Categories Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs round steaks, cut into 1 inch cubes (buy tenderized)
2 tablespoons butter, melted
1 (12 ounce) can tomato paste
1/3 cup beef broth
1/3 cup red wine
1/4 cup red wine vinegar
1/2 cup black olives (sliced)
1 tablespoon light brown sugar
2 garlic cloves, minced
2 bay leaves (whole)
1/4 cup raisins
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
3 cups cooked rice

Steps:

Preheat oven to 375 degrees.
Mix steak cubes and butter in a large bowl to cover steak with butter.
Arrange steak cubes in a large baking dish.
Mix together tomato paste, broth, wine and vinegar in mixing bowl.
Stir in olives, brown sugar and garlic.
Pour over steak cubes to coat.
Arrange bay leaves over beef mixture.
Sprinkle over with the raisins.
Then sprinkle over all with the cinnamon and ground cloves.
Cover tightly with foil.
Bake for 45 minutes.
Remove the bay leaves, and discard them.
Arrange the hot cooked rice on a large serving platter and spoon the meat and sauce over.

Nutrition Facts : Calories 454.7, Fat 11.5, SaturatedFat 4.7, Cholesterol 96.4, Sodium 689.2, Carbohydrate 45.9, Fiber 3.5, Sugar 12.8, Protein 39.6

MEDITERRANEAN BEEF AND RICE

Mediterranean Beef and Rice image

Categories Sauce Beef Rice Dinner

Yield serves 6, 1 1/4 cups per serving

Number Of Ingredients 11

Ingredients

1 pound extra-lean ground beef
1 14.5-ounce can no-salt-added stewed tomatoes, undrained
1 cup water
1 teaspoon dried oregano, crumbled
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt-free lemon pepper
1/2 teaspoon salt
1 15-ounce can no-salt-added navy beans, rinsed and drained
1 14.5-ounce can no-salt-added French-style green beans, drained
1 cup uncooked instant brown rice

Steps:

In a large skillet, cook the beef over medium-high heat for 7 to 8 minutes, or until browned, stirring occasionally to turn and crumble the beef. Drain and discard any liquid.
Stir in the tomatoes with liquid, water, oregano, garlic powder, paprika, lemon pepper, and salt. Reduce the heat to medium. Cook for 5 minutes, stirring occasionally.
Stir in the beans and rice. Reduce the heat to medium low. Cook, covered, for 5 minutes. Turn off the heat. Let stand for 5 minutes, or until the rice is tender.
nutrition information
(Per Serving)
Calories: 250
Total Fat: 4.5g
Saturated: 1.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.5g
Cholesterol: 42mg
Sodium: 273mg
Carbohydrates: 29g
Fiber: 6g
Sugars: 6g
Protein: 23g
Dietary Exchanges
1 1/2 Starch
1 Vegetable
2 1/2 Very Lean Meat

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