SPICY BEEF CURRY STEW FOR THE SLOW COOKER
This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.
Provided by NANCIG
Categories Soups, Stews and Chili Recipes Stews Beef
Time 8h25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
- Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
- Cover, and cook 6 to 8 hours on Low.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 7.6 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 441.7 mg, Sugar 3.9 g
SPICY ENCHILADA CASSEROLE
This zippy Mexican casserole is a real winner at our house. It's so flavorful and filling, we usually just accompany it with rice and black beans. If your family has spicier tastes, increase the chili powder and use a medium or hot salsa.-Julie Huffman, New Lebanon, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortillas and 1/4 cup salsa. , Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese. , Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. , To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
Nutrition Facts : Calories 592 calories, Fat 26g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 1535mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 37g protein.
MARY BERRY'S HOT MUSTARD SPICED BEEF CASSEROLE RECIPE
For an extra indulgent family casserole, try this hot, spicy beef casserole by Mary Berry. Dijon mustard, curry paste and chunks of steak made it wonderfully warming. Visit goodtoknow recipes ...
Provided by Mary Berry
Categories Dinner
Time 3h10m
Yield Serves: 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 160˚C/325˚F/Gas Mark 3. Meanwhile, heat the oil in a large nonstick frying pan or casserole, add the cubes of meat, and fry quickly until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. You may need to do this in batches.
- Add the onions and mushrooms to the pan and fry over a high heat, stirring occasionally, for 3 minutes or until starting to soften.
- Put the mustard, curry powder, sugar, Worcestershire sauce, and flour into a bowl and add 75ml (21⁄2fl oz) of the stock. Whisk by hand until smooth.
- Add the remaining stock to the pan and bring to the boil. Spoon about half the hot stock into the mustard mixture and whisk by hand to give a smooth paste. Pour the mixture back into the pan, whisking over a high heat until thickened.
- Season with salt and freshly ground black pepper, then return the meat to the pan. Bring to the boil, cover with a lid, and transfer to the oven for 2 - 2 1⁄2 hours or until the meat is tender.
- While the meat is cooking, cook the carrots in boiling salted water for a few minutes or until just tender. Drain and refresh in cold water.
- To serve, bring the casserole to the boil on the hob. Add the carrots, check the seasoning, and boil for a few minutes or until the carrots are hot. Sprinkle with parsley, if using, and serve.
Nutrition Facts : @context https
SPICY STEWED BEEF
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
- Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
- Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
- In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
- Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
- Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
- Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.
SPICY RICE CASSEROLE
Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It's easy to make ahead and reheat for a potluck meal. -Debbie Jones, California, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender., Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes.
Nutrition Facts : Calories 473 calories, Fat 25g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1365mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
SPICY SQUASH CASSEROLE
This spicy cheese and ground beef casserole can be used as a side dish or a main course! Any type of squash or ground meat may be used. For winter squash, you may want to pre-cook in the microwave before frying in butter to speed the process.
Provided by MRS.CAJUN COOK
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat. Saute squash in butter until tender, about 10 minutes. Set aside.
- In a large skillet, cook the ground beef, onion, and jalapeno, stirring until beef is evenly browned. Drain off grease. In a large bowl, mix together the squash, eggs, and mayonnaise. Stir in the ground beef mixture and Cheddar cheese. Season with salt and pepper. Pour into a 9x13 inch baking dish, and sprinkle cracker crumbs evenly over the top.
- Bake for 20 minutes in the preheated oven, until heated through, and the top is nicely browned.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 21.9 g, Cholesterol 111 mg, Fat 36.4 g, Fiber 2.3 g, Protein 18.4 g, SaturatedFat 12 g, Sodium 508.4 mg, Sugar 2.8 g
SPICY BEEF CASSEROLE
Make and share this Spicy Beef Casserole recipe from Food.com.
Provided by Norahs Girl
Categories Curries
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 160 ºC (325 ºF).
- Spray a fairly large ovenproof dish with non-stick spray.
- Fry the beef cubes in oil until golden brown.
- Season with salt and black pepper to taste.
- Transfer to the dish.
- Fry the onions in a little oil until soft and translucent.
- Add the tomatoes.
- Season with sugar, cinnamon, ginger and turmeric and stir-fry for a few minutes Add to the meat and mix.
- Mix all the ingredients for the sauce and pour over the meat mixture.
- Mix, cover and bake in an ovenfor about 1 1/2 to 2 hours or until the meat is tender.
- Lovely with Rice or Mashed Potatoes.
Nutrition Facts : Calories 1250.5, Fat 124.1, SaturatedFat 49.8, Cholesterol 165, Sodium 220.6, Carbohydrate 17.9, Fiber 3.6, Sugar 10, Protein 16.4
SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF
This is a great-tasting recipe that is easy to prepare ahead and takes minutes to actually cook it! Serve with rice and veggie side for a nice family dinner!
Provided by Ang
Categories World Cuisine Recipes Asian Chinese
Time 1h21m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
- Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 7.9 g, Cholesterol 25.4 mg, Fat 11.9 g, Fiber 1.2 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 995.8 mg, Sugar 4 g
MEXICAN BEEF CASSEROLE RECIPE
This delicious, succulent Mexican beef casserole is so simple to make and well worth the wait. The whole family will want to tuck into this spicy dinner
Provided by GoodtoKnow
Categories Dinner
Time 3h50m
Yield Serves: 4
Number Of Ingredients 15
Steps:
- Preheat oven to 160⁰C/325⁰F/140⁰C Fan/Gas Mark 3. Pour 1 tbsp of the oil into a large ovenproof casserole dish or deep sauté pan and heat on a medium setting.
- Add the onions and garlic and fry gently until softened. Lift out and drain.
- Add the remaining oil and fry the beef until evenly browned. Return the onions and garlic to the pan.
- Add the pepper or chilli sauce, chilli powder and red chilli and stir well. Add the tomatoes, stock and tomato purée, stir well then bring to the boil.
- Add the red pepper, paprika, oregano and kidney beans and stir well, cover and place in the oven.
- Cook for 3 - 3 ½ hours or until the beef is very tender. Check the casserole from time to time to ensure it does not dry out - add more stock if necessary.
Nutrition Facts : @context https
CASSEROLE ESSENTIALS: SPICY CHICKEN & BEEF W/ RICE
Came up with this recipe in the wee hours of the morning. I was going for a hardy dish that will fill you up; while sticking to things most folks would find in their pantries, fridges, and freezers. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Casseroles
Time 50m
Number Of Ingredients 28
Steps:
- 1. PREP/PREPARE
- 2. To make this recipe, you will need a good size skillet, or pot with a lid.
- 3. Taco/Italian Seasonings There are a lot of good taco seasonings out there; they come in mild, medium, hot, and fiery. If you have a favorite, please use it. And, the same is true of Italian seasonings. Here are two of my favorites: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/spicy-beef-taco-seasoning.html?r=10 https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/italian-essentials-aunt-josephine-s-seasoning-mix.html?r=2
- 4. Rice The choice of rice is up to you. For example, brown rice is more nutritious than white; however, it will get mushy if reheated, so I usually stick to long-grain white rice for things like casseroles. For this recipe I am using arborio rice.
- 5. The Beef and Chicken My reasoning for using shredded beef and chicken is because that is something I had on hand. You could leave out the chicken and/or use ground beef, cut into bite-size cubes; maybe pork?
- 6. How 'Bout Some Cheese Please I just love the combination of a sharp cheddar combined with the kick of some Monterey Jack, but have some fun with it, and choose what you have on hand. Freshly grated, if at all possible.
- 7. Gather your ingredients (mise en place).
- 8. Add the chopped bacon to a skillet over medium heat.
- 9. Cook until the bacon has rendered its fat, and begins to crisp, about 5 - 7 minutes.
- 10. Remove with a slotted spoon and reserve.
- 11. Add the onions to the pan with the bacon grease, and cook until softened, about 3 - 5 minutes.
- 12. If your bacon was really lean, you might need to add a bit of oil to pan.
- 13. Add the garlic and cook until fragrant, about 60 seconds.
- 14. Toss in the rice and stir for 2 minutes.
- 15. Add all the dry spices and stir for 2 minutes.
- 16. Add the vegetable stock and stir to combine for 2 minutes.
- 17. Add the tomatoes and chilies and stir to combine for 2 minutes.
- 18. Add the shredded beef, chicken, and reserved bacon, then stir and bring up to a simmer.
- 19. Simmer for 15 - 18 minutes, covered, occasionally stirring, until the rice is tender.
- 20. As the casserole is simmering do a tasting for proper seasoning, adding salt, or additional spices as needed.
- 21. Take off the heat, stir in the lime juice, and sprinkle with the shredded cheese.
- 22. Cover and allow the residual heat to melt the cheese, about 3 - 4 minutes.
- 23. PLATE/PRESENT
- 24. I like to serve this family style by putting out some bowls, spoons, and napkins. Place the casserole on a trivet, and put out sides: diced tomatoes, black olives, sour cream, etc. Then stand back and let your guests have at it. Enjoy.
- 25. Keep the faith, and keep cooking.
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