Layered Ground Beef Casserole Food

LAYERED TORTILLA PIE

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.

LAYERED FIESTA CASSEROLE

Steps:

• Heat oven to 375°F.
• Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn.
• Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with 6 tortillas, overlapping as necessary. Cover with layers of half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover.
• Bake 25 to 30 min. or until heated through. Top with remaining cheese; let stand, uncovered, 5 min. or until melted.

CHEESY LAYERED GROUND BEEF AND PASTA CASSEROLE

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.

SEVEN LAYER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
• Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

SOUR CREAM AND GROUND BEEF LAYERED CASSEROLE

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking pan.
• In a large skillet, cook the ground beef with onion, garlic and chili flakes (if using) over medium heat until meat is browned and no longer pink; drain fat then stir in the Parmesan cheese.
• Add tomato sauce and sugar; bring mixture to a boil; cover, reduce heat and simmer for about 30 minutes stirring occasionally (season with salt and pepper about halfway through of cooking time).
• Transfer meat mixture to a greased baking dish; set aside.
• In a bowl beat cream cheese and sour cream at low speed until smooth.
• Add in green onions then stir to combine.
• Spread the cream cheese mixture over the ground beef in the dish.
• Top with cooked noodles, then sprinkle the shredded cheddar cheese over the noodles.
• Sprinkle with paprika.
• Bake for 25-30 minutes or until hot and bubbly.

MEXICAN GROUND BEEF TORTILLA LAYER CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease an 11 x 7-inch baking dish.
• In a large skillet brown the ground beef with onion, garlic, green bell pepper and jalapeno (if using) until the beef is no longer pink; drain any fat then return to skillet and add in one can of enchilada sauce, black beans, corn and cumin.
• Bring the ground beef mixture to a boil; reduce heat to medium-low and simmer for 20-25 minutes stirring occasionally, then season with salt and lots of black pepper.
• Arrange 3 corn tortillas in the bottom of the baking dish, cutting as needed to cover bottom of the dish.
• Spread 1/4 cup canned enchilada sauce over the tortillas in the baking dish.
• Cover the sauce with 1/3 of the cooked ground beef mixture, then about 1/3 of the shredded cheese.
• Repeat the layers twice but omitting the final cheese layer on top.
• Drizzle any remaining canned enchilada sauce (from the second can) on top.
• Cover with foil and bake in a 350 degree F oven for 25 minutes.
• Remove foil and sprinkle with more cheese (any amount desired) then return to oven and bake for another 5 minutes or until the cheese has melted.
• Let stand 10-15 minutes before slicing.
• Top with sour cream and/or tomatoes, green onions and crushed tortilla chips if desired.
• Delicious!

7-LAYER GROUND BEEF CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a 2-quart casserole, layer rice, then corn. Sprinkle with salt and pepper.
• Pour 1 can tomato sauce mixed with 1/2 cup water over first two layers.
• Next, layer chopped onion, green pepper, then ground beef, seasoned with salt and pepper.
• Pour second can of tomato sauce mixed with 1/2 cup water over all.
• Cover meat with 4 strips bacon, cut in half.
• Cover dish and bake at 350 degrees for 1 hour. Uncover and bake about 30 minutes longer.

LAYERED BEEF AND RICE CASSEROLE

Steps:

• Heat oven to 350°F.
• Bring water to boil in large saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min.
• Meanwhile, brown meat with onions in large skillet on medium heat; drain. Return meat mixture to skillet. Stir in frozen vegetables and gravy. Bring to boil, stirring frequently.
• Spoon meat mixture into 8-inch square baking dish sprayed with cooking spray; top with rice. Cover.
• Bake 20 to 25 min. or until heated through. Top with cheese; bake, uncovered, 5 min. or until melted.

LAYERED CASSEROLE

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a large pot of boiling salted water cook pasta until al dente. Drain well.
• In a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom.
• In a medium size bowl combine the sour cream, cream cheese, shredded Cheddar cheese, and chopped green onions. Spread mixture over cooked pasta in baking dish.
• In a small bowl combine the sugar, tomato sauce, and cooked ground beef. Layer this on top of the sour cream mixture in the baking dish. Sprinkle with additional shredded Cheddar cheese, if desired.
• Refrigerate casserole overnight. Remove from refrigerator one hour before baking.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Allow to stand 10 to 15 minutes before serving.
• If freezing casserole, allow to come to room temperature for one hour before baking.

MEXICAN LAYERED CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
• Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
• Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
• Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
• Bake in the preheated oven until bubbling, about 35 minutes.

LAYERED BEEF CASSEROLE

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.

LAYERED GROUND BEEF CASSEROLE

Steps:

• In a 2 quart baking dish, layer half the onion, celery and green pepper. Salt and pepper to taste.
• Top with ground beef sprinkled with garlic powder.
• Pour over tomato sauce.
• Top with remaining onion, celery and green pepper.
• Arrange potatoes over top and cover with soup.
• Bake at 350 degrees uncovered for 1 1/2 hours.

JOHN WAYNE CASSEROLE

Steps:

• Preheat oven to 325 degrees F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
• In a 12-inch skillet brown the ground beef until thoroughly cooked, then drain and return to the skillet. Add ¾ cup water, the taco seasoning packet and bring to a boil. Add the onion and the peppers. Turn down the heat and simmer for three to five minutes, or until the onions and peppers begin to soften. Set aside
• In a small bowl mix together the biscuit mix and ⅔ cup water to make a soft dough. Press the dough into the bottom and up the sides about ½ inch in the prepared baking dish. The dough was a little sticky so I used parchment paper to press it out on the bottom, and I used a spatula to bring it up the sides.
• In a small bowl mix together the mayonnaise, the sour cream and half the cheese. Set aside.
• Spread the ground beef mixture evenly over the biscuit layer. Evenly layer the sliced tomatoes over ground beef mixture. Evenly layer the green chilies over the tomatoes. Evenly spread the sour cream mixture over the green chilies. Top with remaining cheese.
• Bake for 30 to 35 minutes or until edges are lightly browned.

7 LAYER CASSEROLE WITH GROUND BEEF AND RICE

Steps:

• Gather the ingredients.
• Put the rice in a 2-quart baking dish .
• Spoon the corn evenly over the rice layer and sprinkle lightly with salt and freshly ground black pepper .
• Combine the 1 can of tomato sauce with 1/2 cup of water and pour over the corn layer.
• Sprinkle with the chopped onion and bell pepper.
• Top the onion and pepper layer with the ground beef and sprinkle lightly with salt and freshly ground black pepper.
• Add the can of diced tomatoes.
• Top with the strips of bacon .
• Cover tightly with foil and bake at 350 F for 1 hour.
• Uncover and cook 30 minutes longer, until bacon is crisp.
• If desired, top with shredded cheese , return to the oven and continue baking just until the cheese has melted.

LAYERED SHIPWRECK CASSEROLE WITH GROUND BEEF

Steps:

• Gather the ingredients.
• ​Butter a 2 1/2-quart baking dish. Preheat the oven to 300 F (150 C, Gas 2).
• Heat the vegetable oil in a large skillet over medium heat. Cook the ground beef, stirring, until browned and no longer pink.
• Sprinkling each layer lightly with salt, pepper, and paprika, layer the onions and ground beef in the prepared baking dish. Then, layer the sliced potatoes, rice, carrots, and celery.
• Combine the tomato soup with the boiling water and pour it over the casserole.
• Cover and bake for 3 hours.