Time 55m Yield 4 Number Of Ingredients 6 Steps:
Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Preheat an oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through. Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top. Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.
Time 1h25m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish. Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.
Time 1h25m Yield 8 Number Of Ingredients 12 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.
Time 1h20m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large saucepan, saute rice and garlic in butter until golden brown. Stir in water, carrots, bouillon, parsley, salt, basil and onion. Bring to a boil. reduce heat; cover and simmer for 5 minutes. Stir in beef. Transfer to a greased 9-in. square baking dish. Cover and bake at 325° for 45 minutes, stirring twice. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Time 40m Yield 6 serving(s) Number Of Ingredients 15 Steps:
In a large skillet cook the beef with onion, garlic, bell pepper and jalapeno pepper (if using) until the meat is browned drain fat. Add in beef bouillon powder; mix to combine then season with seasoned salt and black pepper. Stir in the cooked rice, cream of mushroom soup, green chiles and beef broth or water and hot sauce or Tabasco to taste; stir over low heat until combined and heated through. Remove from heat and stir in the grated cheddar cheese until melted and combined. Top with crushed corn chips just before serving.
Time 50m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Set oven to 350 degrees. Heat oil in a very large oven-proof skillet with tight fitting lid or a Dutch oven with lid over medium heat. Add in onions and green peppers with dryed chili pepper flakes; saute for about 3 minutes. Add in garlic; cook 2 minutes. Add in ground beef with taco seasoning mix; cook, stirring with a wooden spoon until browned. Season beef mixture with seasoning salt and black pepper (or cayenne pepper) then add in Parmesan cheese; mix to combine. Add in rice, sliced olives and mushrooms; cook 2 minutes, stirring. Add in broth; bring to a simmer and cook for 2-3 minutes. Transfer the mixture to a baking dish (large enough to hold the mixture). Cover with a tight-fitting lid and bake for about 30-35 minutes or until rice is desired tenderness. Uncover and sprinkle with grated cheddar cheese cover and return to oven to bake for about 5-10 minutes until cheese is melted. Delicious!
Time 25m Yield 8 servings Number Of Ingredients 6 Steps:
Brown meat in large skillet on medium-high heat; drain. Add chili, tomatoes and water to skillet; stir. Bring to boil. Stir in rice and VELVEETA; cover. Remove from heat. Let stand 5 min. Stir until VELVEETA is melted.
Time 50m Yield 6-8 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the beef, 3/4 cup tomato sauce, bread crumbs, onion, green pepper if desired and seasonings. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie plate, forming a crust., In another large bowl, combine the tomato paste and remaining tomato sauce. Stir in the rice and 3/4 cup cheese; pour into crust. Place pie plate on a baking sheet. , Cover and bake at 350° for 25 minutes or until the meat is no longer pink. Uncover; drain. Sprinkle with remaining cheese. Bake 10-15 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.
More about “ground beef and rice with cheese recipes”
Time 1h Yield 6 serving(s) Number Of Ingredients 12 Steps:
In large saucepan, cook ground beef or pork and garlic until meat is browned. Drain off fat. Remove from pan and set aside. In same saucepan, cook uncooked rice in butter until golden brown, stirring frequently. Stir in water, carrot, bouillon, parsley, onion, salt and basil. Bring to boil. Reduce heat; cover and simmer for 5 minutes. Stir in meat mixture. Turn half into a 1 1/2 quart casserole. Sprinkle with a layer of cheese. Top with remaining meat mixture. Bake at 325°F oven for 45 minutes, stirring twice. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese melts.
