Spanish Beef And Rice Casserole Recipes

SPANISH RICE CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat.
• Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce.
• Let simmer for about 30 minutes, stirring occasionally, then transfer to a 2-quart casserole dish; press mixture down firmly.
• Sprinkle with grated cheddar cheese.
• Bake for 10-15 minutes, or until cheese is melted and bubbly.
• Garnish with fresh cilantro if desired.

SPANISH RICE BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
• Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
• Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

HEARTY SPANISH RICE BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
• Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.

SPANISH RICE WITH GROUND BEEF

Steps:

• Place a deep 12-inch skillet over MEDIUM-HIGH heat. Add ground beef and cook, stirring to break it up, until browned and crumbly, about 5 minutes. Drain or blot excess grease if necessary. Add the bell pepper, onion, and garlic. Cook, stirring occasionally for 3 to 4 minutes, until the onion and bell pepper have softened slightly. Add the uncooked rice, Rotel tomatoes, tomato sauce, and taco seasoning mix and stir to combine well. Stir in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
• Remove the cover and stir the mixture well. Stir in the frozen corn, cover the skillet and continue to cook for another 5 minutes until the liquid has been absorbed and the rice is tender.
• Stir well and garnish with cilantro, if desired. Serve with any Mexican entrée, rolled in tortillas, or just add toppings and make it a meal!

SPANISH STYLE BEEF AND RICE

Steps:

• Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
• minutes, until tender and liquids are absorbed.
• Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
• Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.
• * Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
• Stuffed Peppers with Beef, Rice, Spinach and Cheese
• Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
• Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
• Preheat broiler to high.
• Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
• Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
• Yield: 4 servings
• Preparation time: 10 minutes
• Cooking time: 15 to 20 minutes
• Ease of preparation: easy
• Spicy Chopped Salad with Tortillas
• Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.
• Yield: 4 servings
• Preparation time: 10 minutes
• Cooking time: none
• Ease of preparation: easy

SPANISH RICE AND BEEF CASSEROLE

Steps:

• Brown the ground chuck with the minced garlic and drain.
• Crumble the ground chuck in the bottom of a 1 1/2 quart casserole dish.
• Sprinkle Minute Rice over the ground chuck.
• Sprinkle Vegetable Soup Mix evenly on top.
• Mix tomato soup and water, and then pour evenly over the top.
• Sprinkle shredded cheese evenly over the top.
• Bake, covered, in a pre-heated 350 degree oven for 30 minutes. Then uncover and bake for an additional 15 minutes.

SPANISH RICE WITH GROUND BEEF

Steps:

• Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
• Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.

SPANISH RICE AND BEEF CASSEROLE

Steps:

• Set oven to 350 degrees. /Cut beef into 1/4-inch strips. /In a Dutch oven, heat oil over medium high heat until hot. /Add the beef, bell pepper, onion, garlic (1/2 at a time), stir-fry for 2-3 minutes, or until outside surface of beef is no longer pink. /Stir in uncooked rice, chili powder, salt and pepper; add in tomatoes (with their juice) and water Bake in oven, tightly covered, for 30-35 minutes, or until beef and rice are tender. /Remove from oven, stir in peas. /Serve and enjoy!

SPANISH BEEF AND RICE CASSEROLE

Steps:

• In large skillet, brown the beef and drain.
• Add the rice, onion, garlic, tomato juice, vinegar, salt, pepper and Tabasco, stir well.
• Bring to a boil, reduce heat to low and cover tightly.
• Simmer for 20 - 30 minutes or until the rice is done.
• Remove from heat, stir in the fresh green pepper and tomato, cover and heat for 5 minutes or till the green pepper is tender-crisp.