Cattle Drive Casserole, the ultimate comfort food. Layers of cheese, meat and more cheese make for this satisfying casserole beyond delicious.Prep Time
1 1/2 lbs ground beef
3/4 cup onion, diced
1 bell pepper, diced
1 taco seasoning packet
1/2 cup sour cream
1/2 cup mayonnaise
1 cup cheddar cheese, shredded & divided
1 sm. can (4 oz) diced green chilies
1 (10 oz) can Rotel diced tomatoes with green chilies
2 cups Bisquick
1 1/4 cup water, divided
Pre-heat oven to 350 degrees F.
Brown ground beef, drain off grease. Add in diced onion, bell pepper, taco seasoning and 1/2 cup of the water to pan. Simmer approximately 10 minutes until onion & pepper are softened.
In separate bowl, combine sour cream, mayonnaise, 1/2 cup cheddar cheese and green chilies, set aside.
Stir Bisquick and 3/4 cup water (you may need a tiny bit more water) to make a soft dough. Spray 13X9 baking pan with non-stick spray. Press dough into bottom of pan and bake 5 minutes.
On top of biscuit layer, spread ground beef mixture, next add can of Rotel spreading over ground beef mixture, next spread the sour cream mixture and end with remaining shredded cheese sprinkled over the top.
1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 carton (32 ounces) beef broth
2 medium tomatoes, chopped
1/3 cup minced fresh cilantro
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon pepper
2 large potatoes, peeled and cut into 1-inch cubes
Broil poblano peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes.
Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos.
In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer.
Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.
1-1/2 cups: 337 calories, 15g fat (5g saturated fat), 74mg cholesterol, 808mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Beef with Roasted Peppers and Potatoes in Taste of Home June/July 2011
In a small bowl, combine the milk, oats, onion and salt. Crumble beef over mixture and mix well. Shape into two loaves.
In a small nonstick skillet, brown loaves on all sides; drain. Combine the cornstarch, tomato sauce and water until smooth. Pour over meat loaves. Bring to a boil. Reduce heat to medium-low; cover and cook until meat is no longer pink, 15-20 minutes.
2 pounds beef sirloin tip roast, cut into 1/2-inch cubes
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 cups finely chopped sweet onion
2 medium sweet potatoes, cut into 1-inch pieces
2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
3 fresh thyme sprigs
2 fresh rosemary sprigs
1 carton (32 ounces) beef broth
4 cups fresh green beans, trimmed and cut into 2-inch pieces
2 cups (about 10 ounces) frozen corn
2 ounces bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
Additional salt and pepper, optional
Corn bread, biscuits or crusty round loaf of bread, optional
In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown.
Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string.
Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are tender, about 1 hour.
Add green beans, corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, add salt and pepper and serve with bread of choice.