Spanish Rice Hamburger Cabbage Casserole Food

SPANISH RICE HAMBURGER CABBAGE CASSEROLE

Steps:

• 1. chop up your head of lettuce and onion
• 2. in a frying pan, cook hamburger, onion, Worcester sauce, minced garlic, and steak seasoning; drain (drains the grease but not the flavor)
• 3. cook Spanish rice accordingly to instructions in a small separate pan
• 4. mix rice with the other cooked ingredients and add the diced can of tomatoes with liquid, add 1/2 jar of meat spaghetti sauce and stir it all together and mix it well
• 5. add chopped cabbage to a large, oiled casserole dish, then put all the other mixture on top of cabbage and pat down evenly
• 6. cover and cook for about 75 minutes or until done.

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.

GROUND BEEF AND CABBAGE

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

HAMBURGER SPANISH RICE

Steps:

• In a large skillet, brown the beef, onion, green pepper and rice. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until the rice is tender.

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 BEEF AND RICE BAKE RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Brown the ground beef in a large skillet over medium-high heat, lower heat to medium low heat. Stir in the onion, green bell pepper, tomatoes, water, salsa, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce, and pepper.
• Let simmer for about 30 minutes, stirring occasionally.
• Pour mixture into a 9x13-inch casserole dish sprayed with nonstick cooking spray.
• Press down firmly into the pan, then spread refried beans on the top and sprinkle with the shredded cheddar cheese.
• Bake in preheated oven for 10 to 15 minutes, or until cheese is melted and bubbly.
• Garnish with chopped fresh cilantro and diced tomatoes.

SPANISH CABBAGE CASSEROLE

Steps:

• 1. Preheat oven to 350°. Blanch cabbage in boiling water for 3-5 minutes. Drain.
• 2. Mix together tomato soup, tomato sauce and ketchup.
• 3. In a 3 quart casserole, spread about 1/2 cup of sauce.
• 4. On top of the sauce place about half of the cabbage. Spread about another 1/2 cup of sauce over the cabbage.
• 5. The spread the Spanish rice over that and add a little more sauce.
• 6. Top with the rest of the cabbage and enough sauce to cover, you will have about a cup or so of sauce left. (Warm up for extra sauce.)
• 7. Bake at 350° for 30-45 minutes or until bubbly around the edges.

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.