Hamburger Casserole Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/casseroles/beef-casseroles/hamburger-casseroles/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 14 Mar 2025 14:13:08 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Hamburger Casserole Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/casseroles/beef-casseroles/hamburger-casseroles/ 32 32 Chicken Fajita Casserole https://www.tasteofhome.com/recipes/chicken-fajita-casserole/ Fri, 14 Mar 2025 14:13:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081795

Ingredients

  • 1 tablespoon olive oil
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1/2 medium onion, chopped
  • 1-1/2 cups uncooked instant rice
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1-1/2 cups reduced-sodium chicken broth
  • 3 tablespoons fajita seasoning mix
  • 2 cups cubed cooked chicken breast
  • 1 cup sour cream
  • 2 cups shredded Mexican cheese blend, divided
  • Optional: Guacamole and tortilla chips
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large oven-safe skillet, heat oil over medium heat. Add peppers and onion; cook until tender, 4-5 minutes. Stir in rice, diced tomatoes, broth and fajita seasoning. Simmer on low until rice is tender, 5-7 minutes. Stir in chicken, sour cream and 1 cup of cheese.
  2. Cover; bake for 15 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake until cheese is bubbly and golden brown, 10-12 minutes. Serve with guacamole and tortilla chips, if desired.

Nutrition Facts

1 serving: 447 calories, 24g fat (11g saturated fat), 97mg cholesterol, 1086mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 26g protein.

]]> Cheeseburger Casserole https://www.tasteofhome.com/recipes/cheeseburger-casserole-2/ Mon, 20 Jan 2025 15:09:42 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078711

Ingredients

  • 1 tablespoon butter
  • 1 pound ground beef
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound uncooked elbow macaroni
  • 3 cups reduced-sodium beef broth
  • 1/2 cup 2% milk
  • 1 can (15 ounces) crushed tomatoes
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup dill pickle relish
  • 3 cups shredded cheddar cheese, divided
Text Ingredients

Directions

  1. Preheat oven to 350°. In a Dutch oven or large oven-safe skillet, melt butter over medium heat. Add ground beef and onion; cook until beef is browned, breaking into crumbles, 5-6 minutes. Add garlic, tomato paste, parsley, oregano, salt and pepper; cook one minute longer. Stir in macaroni, broth, milk, crushed tomatoes and Worcestershire.
  2. Bake until pasta is al dente, 15-20 minutes. Stir in pickle relish and 2 cups shredded cheese; top with remaining 1 cup shredded cheese. Bake until cheese is bubbly, about 5 minutes longer.

Nutrition Facts

1 serving: 540 calories, 24g fat (12g saturated fat), 84mg cholesterol, 988mg sodium, 52g carbohydrate (6g sugars, 4g fiber), 30g protein.

]]> One-Pot Bacon Cheeseburger Pasta https://www.tasteofhome.com/recipes/one-pot-bacon-cheeseburger-pasta/ Fri, 17 Jan 2025 20:30:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098846

Ingredients

  • 8 bacon strips, chopped
  • 2 pounds ground beef
  • 1/2 large red onion, chopped
  • 12 ounces uncooked spiral pasta
  • 4 cups chicken broth
  • 2 cans (15 ounces each) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 1/4 cup ketchup
  • 3 tablespoons prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese, divided
  • 1/3 cup chopped dill pickle
  • Optional: Chopped tomatoes, shredded lettuce, sliced pickles and sliced red onion
Text Ingredients

Directions

  1. In a 6-quart stockpot, cook bacon over medium heat, stirring occasionally, until crisp, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings.
  2. In the same pot, cook ground beef and onion over medium heat, crumbling beef, until meat is no longer pink, 6-8 minutes; crumble meat; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; simmer, covered, until pasta is al dente, stirring occasionally, about 10 minutes.
  3. Stir in 1 cup cheese, the pickle and the bacon; cook and stir until cheese is melted. Serve with remaining 1 cup cheese and, if desired, tomatoes, lettuce, pickles and red onion.

Test Kitchen tips
  • Take the extra time and shred cheese from a block for this recipe; it will stir in with a smoother texture than pre-shredded cheese.
  • Use Dijon mustard to give this dish a little bit of a "grown-up" taste.

    • Nutrition Facts

    1-1/3 cups: 390 calories, 18g fat (8g saturated fat), 73mg cholesterol, 1023mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 25g protein.

    ]]>         Beefy Noodle Casserole https://www.tasteofhome.com/recipes/beefy-noodle-casserole/ Fri, 17 Jan 2025 20:25:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099218

    Ingredients

    • 2 cups uncooked elbow macaroni
    • 1 pound ground beef
    • 1 can (14-1/2 ounces) diced tomatoes, drained
    • 1 can (8 ounces) tomato sauce
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon garlic salt
    • 1/4 teaspoon pepper
    • 1 cup sour cream
    • 3 ounces cream cheese, softened
    • 3 green onions, chopped
    • 1 cup shredded cheddar cheese
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
    2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish.
    3. Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese.
    4. Bake, covered, until bubbly, 15-20 minutes. Let stand 10 minutes before serving.

    Nutrition Facts

    1 cup: 506 calories, 27g fat (15g saturated fat), 107mg cholesterol, 745mg sodium, 37g carbohydrate (8g sugars, 3g fiber), 27g protein.

    ]]>         Deluxe Pizza Casserole https://www.tasteofhome.com/recipes/deluxe-pizza-casserole/ Fri, 17 Jan 2025 20:19:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103362

    Ingredients

    • 3 cups uncooked spiral pasta
    • 1 pound ground beef
    • 1/2 pound bulk pork sausage
    • 1 medium onion, chopped
    • 1 medium green pepper, chopped
    • 1 jar (24 ounces) meatless pasta sauce
    • 1 can (15 ounces) pizza sauce
    • 1 teaspoon brown sugar
    • 2 cups shredded part-skim mozzarella cheese
    • 1 package (3-1/2 ounces) sliced pepperoni
    • 1/4 cup grated Parmesan cheese
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Cook pasta according to package directions for al dente; drain. Meanwhile, in a Dutch oven, cook and crumble beef and sausage with onion and pepper over medium-high heat until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
    2. Stir in pasta sauce, pizza sauce and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in pasta. Transfer to a greased 13x9-in. baking dish. Top with mozzarella cheese and pepperoni. Sprinkle with Parmesan cheese.
    3. Bake, uncovered, until lightly browned and cheese is melted, 20-25 minutes.

    Nutrition Facts

    1 serving: 346 calories, 17g fat (7g saturated fat), 55mg cholesterol, 797mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 20g protein.

    ]]>         Beef & Tater Bake https://www.tasteofhome.com/recipes/beef-tater-bake/ Fri, 17 Jan 2025 20:15:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103124

    Ingredients

    • 4 cups frozen Tater Tots
    • 1 pound ground beef
    • 1/4 teaspoon garlic powder
    • 1/8 teaspoon pepper
    • 1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
    • 1/3 cup 2% milk
    • 1 package (16 ounces) frozen chopped broccoli, thawed
    • 1 can (2.8 ounces) french-fried onions, divided
    • 1 cup shredded Colby-Monterey Jack cheese, divided
    • 1 medium tomato, chopped
    Text Ingredients

    Directions

    1. Preheat oven to 400°. Spread Tater Tots evenly in an ungreased 13x9-in. baking dish. Bake, uncovered, 10 minutes.
    2. Meanwhile, in a large skillet, cook over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Stir in seasonings, soup, milk, broccoli, 3/4 cup onions, 1/2 cup cheese and tomato; heat through. Pour over potatoes.
    3. Bake, covered, 20 minutes. Sprinkle with the remaining onions and cheese. Bake, uncovered, until cheese is melted, 5-10 minutes.

    Nutrition Facts

    1 piece: 400 calories, 24g fat (9g saturated fat), 50mg cholesterol, 805mg sodium, 29g carbohydrate (3g sugars, 4g fiber), 17g protein.

    ]]>         Makeover Tater-Topped Casserole https://www.tasteofhome.com/recipes/makeover-tater-topped-casserole/ Fri, 17 Jan 2025 20:14:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103080

    Ingredients

    • 1 pound lean ground beef (90% lean)
    • 1/2 pound extra-lean ground turkey
    • 1 package (16 ounces) frozen mixed vegetables, thawed and drained
    • 3/4 cup french-fried onions
    • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
    • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
    • 1/2 cup fat-free milk
    • 4 cups frozen Tater Tots, thawed
    Text Ingredients

    Directions

    1. In a large skillet, cook and crumble beef and turkey over medium heat until no longer pink. In a 13x9-in. baking dish coated with cooking spray, layer the meat mixture, vegetables and french-fried onions.
    2. In a small bowl, combine soups and milk; spread over onions. Top with Tater Tots. Bake, uncovered, at 350° until golden brown, 55-60 minutes.

    Nutrition Facts

    1 cup: 340 calories, 14g fat (4g saturated fat), 44mg cholesterol, 657mg sodium, 33g carbohydrate (4g sugars, 4g fiber), 22g protein.

    ]]>         Taco-Filled Pasta Shells https://www.tasteofhome.com/recipes/taco-filled-pasta-shells/ Fri, 17 Jan 2025 19:59:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102319

    Ingredients

    • 2 pounds ground beef
    • 2 envelopes taco seasoning
    • 1-1/2 cups water
    • 1 package (8 ounces) cream cheese, cubed
    • 24 uncooked jumbo pasta shells
    • 1/4 cup butter, melted
    • ADDITIONAL INGREDIENTS (for each casserole):
    • 1 cup salsa
    • 1 cup taco sauce
    • 1 cup shredded cheddar cheese
    • 1 cup shredded Monterey Jack cheese
    • 1-1/2 cups crushed tortilla chips
    • 1 cup sour cream
    • 3 green onions, chopped
    Text Ingredients

    Directions

    1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour.
    2. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 filled shells in a freezer container. Cover and freeze for up to 3 months.
    3. To prepare remaining 12 stuffed shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup of each cheese and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

    Nutrition Facts

    2 shells: 492 calories, 31g fat (16g saturated fat), 98mg cholesterol, 982mg sodium, 29g carbohydrate (4g sugars, 1g fiber), 23g protein.

    ]]>         Layered Beef Casserole https://www.tasteofhome.com/recipes/layered-beef-casserole/ Fri, 17 Jan 2025 19:59:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102311

    Ingredients

    • 6 medium potatoes, peeled and thinly sliced
    • 1 can (15-1/4 ounces) whole kernel corn, drained
    • 1/2 cup chopped green pepper
    • 1 cup chopped onion
    • 2 cups sliced fresh carrots
    • 1-1/2 pounds lean ground beef (90% lean)
    • 1 can (8 ounces) tomato sauce
    • Salt and pepper to taste
    • 1 cup shredded Velveeta
    Text Ingredients

    Directions

    1. 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.
    2. 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.
    Editor's Note: Layered Beef Casserole can be divided between two 1-1/2 quart baking dishes. Bake one casserole to enjoy now and freeze the other for another meal. When ready to use, thaw in the refrigerator overnight. Bake as directed and sprinkle with cheese before serving.

    Nutrition Facts

    1 serving: 341 calories, 11g fat (5g saturated fat), 64mg cholesterol, 526mg sodium, 35g carbohydrate (8g sugars, 4g fiber), 23g protein.

    ]]>         Meatball Hash Brown Bake https://www.tasteofhome.com/recipes/meatball-hash-brown-bake/ Fri, 17 Jan 2025 19:58:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102242

    Ingredients

    • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    • 1 large onion, chopped
    • 1 cup shredded cheddar cheese
    • 1 cup sour cream
    • 1-1/2 teaspoons pepper, divided
    • 1 teaspoon salt, divided
    • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed and patted dry
    • 2 large eggs, lightly beaten
    • 3/4 cup crushed saltines (20-25 crackers)
    • 6 to 8 garlic cloves, minced
    • 1 pound lean ground beef (90% lean)
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Mix first 4 ingredients, 1 teaspoon pepper and 1/2 teaspoon salt; stir in potatoes. Spread evenly in a greased 13x9-in. baking dish.
    2. In a large bowl, combine eggs, cracker crumbs, garlic and the remaining 1/2 tsp. pepper and 1/2 tsp. salt. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
    3. In large skillet, brown meatballs over medium-high heat. Place over potato mixture, pressing in lightly.
    4. Bake, covered, 45 minutes. Uncover; bake until meatballs are cooked through and potatoes are tender, 10-15 minutes longer.

    Nutrition Facts

    1 serving: 387 calories, 20g fat (9g saturated fat), 106mg cholesterol, 808mg sodium, 32g carbohydrate (4g sugars, 3g fiber), 21g protein.

    ]]>         Beef Noodle Casserole https://www.tasteofhome.com/recipes/beef-noodle-casserole/ Fri, 17 Jan 2025 19:54:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101978

    Ingredients

    • 1 package (8 oz.) egg noodles
    • 2 pounds ground beef
    • 1 large onion, chopped
    • 1 medium green pepper, chopped
    • 1 can (14-3/4 ounces) cream-style corn
    • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
    • 1 can (8 ounces) tomato sauce
    • 1 jar (2 ounces) sliced pimientos, drained
    • 2 tablespoons chopped jalapeno pepper
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon ground mustard
    • 1/4 teaspoon pepper
    • 1 jar (4-1/2 ounces) sliced mushrooms, drained
    • 1-1/2 cups shredded cheddar cheese
    Text Ingredients

    Directions

    1. Cook the egg noodles according to the package directions.
    2. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Add next 10 ingredients. Drain noodles; stir into mixture.
    3. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through.

    Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1 serving: 358 calories, 14g fat (7g saturated fat), 84mg cholesterol, 980mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 25g protein.

    ]]>         Vegetable Beef Casserole https://www.tasteofhome.com/recipes/vegetable-beef-casserole/ Fri, 17 Jan 2025 19:52:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101851

    Ingredients

    • 3 medium potatoes, sliced
    • 3 carrots, sliced
    • 3 celery ribs, sliced
    • 2 cups cut fresh or frozen cut green beans
    • 1 medium onion, chopped
    • 1 pound lean ground beef (90% lean)
    • 1 teaspoon dried thyme
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 4 medium tomatoes, peeled, seeded and chopped
    • 1 cup shredded cheddar cheese
    Text Ingredients

    Directions

    1. In a 3-qt. casserole dish, layer half each potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers.
    2. Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.

    Nutrition Facts

    1 serving: 326 calories, 13g fat (6g saturated fat), 66mg cholesterol, 607mg sodium, 30g carbohydrate (7g sugars, 6g fiber), 23g protein.

    ]]>         Double-Duty Layered Enchilada Casserole https://www.tasteofhome.com/recipes/double-duty-layered-enchilada-casserole/ Fri, 17 Jan 2025 19:51:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101793

    Ingredients

    • 5 cups reserved Double-Duty Hearty Chili without Beans or any thick chili without beans
    • 1-1/2 cups frozen corn (about 8 ounces)
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (15 ounces) pinto beans, rinsed and drained
    • 6 flour tortillas (10 inches)
    • 3 cups shredded Mexican cheese blend, divided
    • 1 can (10 ounces) enchilada sauce
    • Optional: Shredded lettuce and chopped fresh tomatoes
    Text Ingredients

    Directions

    1. Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture.
    2. Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes.

    Nutrition Facts

    1 piece (calculated without toppings): 409 calories, 17g fat (7g saturated fat), 60mg cholesterol, 1031mg sodium, 41g carbohydrate (5g sugars, 6g fiber), 25g protein.

    ]]>         Double-Crust Pizza Casserole https://www.tasteofhome.com/recipes/double-crust-pizza-casserole/ Fri, 17 Jan 2025 19:49:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101680

    Ingredients

    • 2 pounds lean ground beef (90% lean)
    • 2 cans (15 ounces each) pizza sauce, divided
    • 2 teaspoons dried oregano
    • 3 cups biscuit/baking mix
    • 1-1/4 cups 2% milk
    • 1 large egg, lightly beaten
    • 2 cups shredded part-skim mozzarella cheese
    • 1 cup sliced fresh mushrooms
    • 1 medium green pepper, chopped
    • 1 medium onion, chopped
    • 1/4 cup grated Parmesan cheese
    • 1 plum tomato, chopped
    Text Ingredients

    Directions

    1. Preheat oven to 400°. In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in 1 can pizza sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-6 minutes, stirring occasionally. Remove from heat.
    2. In a large bowl, combine biscuit mix, milk and egg; stir just until moistened. Spread half the batter onto bottom of a greased 13x9-in. baking pan. Spread with remaining pizza sauce. Top with mozzarella cheese, mushrooms, pepper, onion and beef mixture. Spoon remaining batter over top; sprinkle with Parmesan cheese.
    3. Bake, uncovered, until golden brown, 20-25 minutes. Sprinkle with tomato. Let stand 5 minutes before serving.

    Nutrition Facts

    1 piece: 369 calories, 16 g fat (7 g saturated fat), 78 mg cholesterol, 710 mg sodium, 30 g carbohydrate (4 g sugars, 3 g fiber), 26 g protein.

    ]]>         Cajun Beef Casserole https://www.tasteofhome.com/recipes/cajun-beef-casserole/ Fri, 17 Jan 2025 19:43:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101308

    Ingredients

    • 1 package (8-1/2 ounces) cornbread/muffin mix
    • 1 pound ground beef
    • 2 cans (14-1/2 ounces each) diced tomatoes, drained
    • 2 cups frozen mixed vegetables, thawed
    • 1 can (6 ounces) tomato paste
    • 1 to 2 teaspoons Cajun seasoning
    • 1 cup shredded cheddar cheese
    • 2 green onions, thinly sliced
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread into a greased 11x7-in. baking dish.
    2. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over batter. Sprinkle with cheese.
    3. Bake, uncovered, until golden brown, 25-30 minutes. Sprinkle with onions.

    Nutrition Facts

    1 piece: 449 calories, 19g fat (9g saturated fat), 111mg cholesterol, 916mg sodium, 46g carbohydrate (16g sugars, 6g fiber), 25g protein.

    ]]>         Tater Tot Casseroles https://www.tasteofhome.com/recipes/tater-tot-casseroles/ Fri, 17 Jan 2025 19:37:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100945

    Ingredients

    • 3/4 pound bulk hot Italian sausage
    • 3/4 pound lean ground beef (90% lean)
    • 1 small onion, chopped
    • 2 cans (10-1/2 ounces each) condensed cream of celery soup, undiluted
    • 2 cups frozen cut green beans, thawed
    • 1 can (15-1/4 ounces) whole kernel corn, drained
    • 2 cups shredded Colby-Monterey Jack cheese, divided
    • 1/2 cup 2% milk
    • 1 teaspoon garlic powder
    • 1/4 teaspoon seasoned salt
    • 1/4 to 1/2 teaspoon cayenne pepper
    • 1 package (32 ounces) frozen Tater Tots
    Text Ingredients

    Directions

    1. In a Dutch oven, cook sausage, beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add soup, beans, corn, 1 cup cheese, milk, garlic powder, seasoned salt and cayenne. Transfer to 2 greased 11x7-in. baking dishes. Top with Tater Tots; sprinkle with remaining 1 cup cheese.
    2. Cover and freeze 1 casserole for up to 3 months. Cover and bake remaining casserole at 350° for 40 minutes. Uncover and bake until bubbly, 5-10 minutes longer.
    3. To use frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking.
    4. Cover and bake at 350° for 50 minutes. Uncover and bake until bubbly, 5-10 minutes longer.

    Nutrition Facts

    1 piece: 370 calories, 22g fat (8g saturated fat), 48mg cholesterol, 1085mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 16g protein.

    ]]>         Beef & Bulgur-Stuffed Zucchini Boats https://www.tasteofhome.com/recipes/beef-bulgur-stuffed-zucchini-boats/ Fri, 17 Jan 2025 19:36:00 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100880

    Ingredients

    • 4 medium zucchini
    • 1 pound lean ground beef (90% lean)
    • 1 large onion, finely chopped
    • 1 small sweet red pepper, chopped
    • 1-1/2 cups tomato sauce
    • 1/2 cup bulgur
    • 1/4 teaspoon pepper
    • 1/2 cup salsa
    • 1/2 cup shredded reduced-fat cheddar cheese
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Cut each zucchini in half lengthwise. Scoop out flesh, leaving a 1/4-in. shell; chop flesh.
    2. In a large skillet, cook beef, onion and red pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking it into crumbles; drain. Stir in tomato sauce, bulgur, pepper and zucchini flesh. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until bulgur is tender. Stir in salsa. Spoon into zucchini shells.
    3. Place in a 13x9-in. baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until zucchini is tender and filling is heated through.

    Nutrition Facts

    2 stuffed zucchini halves: 361 calories, 13g fat (6g saturated fat), 81mg cholesterol, 714mg sodium, 31g carbohydrate (9g sugars, 7g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 starch.

    ]]>         Pizza Noodle Bake https://www.tasteofhome.com/recipes/pizza-noodle-bake/ Fri, 17 Jan 2025 19:29:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100524

    Ingredients

    • 10 ounces uncooked egg noodles
    • 1-1/2 pounds ground beef
    • 1/2 cup finely chopped onion
    • 1/4 cup chopped green pepper
    • 1 jar (14 ounces) pizza sauce
    • 1 can (4 ounces) mushroom stems and pieces, drained
    • 1 cup shredded cheddar cheese
    • 1 cup shredded part-skim mozzarella cheese
    • 1 package (3-1/2 ounces) sliced pepperoni
    Text Ingredients

    Directions

    1. Cook the noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until beef is no longer pink, breaking the meat into crumbles; drain. Add pizza sauce and mushrooms; heat through.
    2. Drain the noodles. In a greased 13x9-in. baking dish, layer half the noodles, half the beef mixture, 1/2 cup of each cheese and half the pepperoni. Repeat the layers. Cover and bake at 350° for 15-20 minutes or until heated through.

    Nutrition Facts

    1-1/3 cups: 644 calories, 33g fat (15g saturated fat), 160mg cholesterol, 913mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 43g protein.

    ]]>         Slow-Cooked Pizza Casserole https://www.tasteofhome.com/recipes/slow-cooked-pizza-casserole/ Fri, 17 Jan 2025 19:21:21 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099945

    Ingredients

    • 3 pounds ground beef
    • 1/2 cup chopped onion
    • 1 jar (24 ounces) pasta sauce
    • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
    • 1 teaspoon salt
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried oregano
    • Dash pepper
    • 1 package (16 ounces) wide egg noodles, cooked and drained
    • 2 packages (3-1/2 ounces each) sliced pepperoni
    • 2 cups shredded cheddar cheese
    • 2 cups shredded part-skim mozzarella cheese
    Text Ingredients

    Directions

    1. In a Dutch oven, brown beef and onion over medium heat until meat is no longer pink; crumble beef; drain. Add the spaghetti sauce, mushrooms, salt, garlic powder, oregano and pepper; heat through.
    2. Spoon half the mixture into a 5-qt. slow cooker. Top with half the noodles, pepperoni and cheeses. Repeat layers. Cover and cook on low for 4-5 hours or until cheese is melted.
    Editor’s Note: This recipe can be halved to use in a 3-qt. slow cooker.

    Nutrition Facts

    1 serving: 534 calories, 26g fat (13g saturated fat), 131mg cholesterol, 1009mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 37g protein.

    ]]>         Cheesy Pizza Casserole https://www.tasteofhome.com/recipes/cheesy-pizza-casserole/ Fri, 17 Jan 2025 19:15:57 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099629

    Ingredients

    • 1 pound ground beef
    • 1 package (3-1/2 ounces) sliced pepperoni
    • 1 medium onion, chopped
    • 1 medium green pepper, chopped
    • 1 jar (4-1/2 ounces) sliced mushrooms, drained
    • 7 ounces vermicelli, cooked and drained
    • 1/3 cup butter, melted
    • 1 can (15 ounces) tomato sauce, divided
    • 1 cup shredded Swiss cheese
    • 4 cups shredded part-skim mozzarella cheese
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    Text Ingredients

    Directions

    1. In a large skillet, cook the beef, pepperoni, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in mushrooms; set aside.
    2. Combine vermicelli and butter in a greased 13x9-in. baking dish; toss to coat. Pour 1 cup tomato sauce over pasta; top with half of meat mixture. Combine Swiss and mozzarella cheeses; sprinkle half over top. Sprinkle with oregano and basil. Layer with remaining meat and cheese mixtures. Pour remaining tomato sauce over top.
    3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

    Nutrition Facts

    1 serving: 422 calories, 25g fat (14g saturated fat), 83mg cholesterol, 764mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 28g protein.

    ]]>         Tomato-French Bread Lasagna https://www.tasteofhome.com/recipes/tomato-french-bread-lasagna/ Fri, 17 Jan 2025 19:13:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099476

    Ingredients

    • 1 pound ground beef
    • 1/3 cup chopped onion
    • 1/3 cup chopped celery
    • 2 garlic cloves, minced
    • 14 slices French bread (1/2 inch thick)
    • 4 large tomatoes, sliced 1/2 inch thick
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley flakes
    • 1 teaspoon dried oregano
    • 1 teaspoon dried rosemary, crushed
    • 1 teaspoon garlic powder
    • 3/4 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 teaspoons olive oil, divided
    • 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 1-1/2 cups whole milk
    • 1/3 cup grated Parmesan cheese
    • 2 cups shredded mozzarella cheese
    Text Ingredients

    Directions

    1. In a skillet, cook beef, onion, celery and garlic over medium heat until beef is no longer pink; drain and set aside. Toast bread; line the bottom of an ungreased 13x9-in. baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes.
    2. Combine seasonings; sprinkle half over tomatoes. Drizzle with 1 teaspoon oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil.
    3. In a saucepan over medium heat, melt the butter; stir in flour until smooth. Gradually stir in milk; bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat; stir in Parmesan. Pour over casserole. Top with mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and cheese is golden brown.

    Nutrition Facts

    1 each: 280 calories, 16g fat (8g saturated fat), 56mg cholesterol, 500mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 17g protein.

    ]]>         Taco Cornbread Casserole https://www.tasteofhome.com/recipes/taco-cornbread-casserole/ Fri, 17 Jan 2025 19:11:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098081

    Ingredients

    • 2 pounds ground beef
    • 2 envelopes taco seasoning
    • 2 cans (14-1/2 ounces each) diced tomatoes, drained
    • 1 cup water
    • 1 cup cooked rice
    • 1 can (4 ounces) chopped green chiles
    • 2 packages (8-1/2 ounces each) cornbread/muffin mix
    • 1 can (8-3/4 ounces) whole kernel corn, drained
    • 1 cup sour cream
    • 2 cups corn chips
    • 2 cups shredded Mexican cheese blend or cheddar cheese, divided
    • 1 can (2-1/4 ounces) sliced ripe olives, drained
    • Optional: Shredded lettuce, chopped tomatoes and chopped red onion
    Text Ingredients

    Directions

    1. Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally.
    2. Meanwhile, prepare the cornbread mix according to package directions; stir in corn. Pour half the batter into a greased 13x9-in. baking dish. Layer with half the meat mixture, all the sour cream, half the corn chips and 1 cup cheese. Top with the remaining batter and meat mixture, and the olives.
    3. Bake, uncovered, until the cornbread is cooked through, 55-60 minutes. Sprinkle with remaining 1 cup corn chips and 1 cup cheese; bake until cheese is melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.

    Nutrition Facts

    1-1/2 cups: 817 calories, 40g fat (17g saturated fat), 183mg cholesterol, 1982mg sodium, 74g carbohydrate (20g sugars, 4g fiber), 36g protein.

    ]]>         Philly Cheesesteak Casserole https://www.tasteofhome.com/recipes/philly-cheesesteak-casserole/ Fri, 24 Jan 2025 06:51:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081047

    Ingredients

    • 1 pound uncooked elbow macaroni
    • 2 tablespoons butter
    • 1 pound ground beef
    • 1 medium green pepper, chopped
    • 1 medium sweet red pepper, chopped
    • 1/2 medium onion, chopped
    • 1/4 cup reduced-sodium beef broth
    • 1 package (8 ounces) cream cheese, cubed
    • 2 tablespoons heavy whipping cream
    • 3 garlic cloves, minced
    • 1 tablespoon Italian seasoning
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper
    • 8 slices provolone cheese
    Text Ingredients

    Directions

    1. Preheat oven to 375°. Cook pasta according to package directions. Drain; set aside.
    2. In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add ground beef, peppers and onion; cook until no pink remains and vegetables are tender, 6-7 minutes.
    3. Stir in cooked pasta, broth, cream cheese, cream, garlic, Italian seasoning, salt and pepper. Bring to a simmer; cook until slightly thickened, 3-4 minutes.
    4. Place provolone cheese slices in an even layer over macaroni mixture. Bake until cheese is bubbly and golden brown, 15-20 minutes.

    Nutrition Facts

    1 serving: 702 calories, 37g fat (20g saturated fat), 121mg cholesterol, 993mg sodium, 61g carbohydrate (6g sugars, 4g fiber), 33g protein.

    ]]>         Walking Taco Casserole https://www.tasteofhome.com/recipes/walking-taco-casserole/ Thu, 27 Feb 2025 06:59:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2080206

    Ingredients

    • 1 teaspoon canola oil
    • 1 pound ground beef
    • 1 small onion, chopped
    • 1 package (1 ounce) taco seasoning
    • 1 can (10 ounces) diced tomatoes and green chiles, undrained
    • 1 can (15-1/2 ounces) pinto beans, rinsed and drained
    • 1 can (15-1/4 ounces) whole kernel corn, drained
    • 1 package (9-1/4 ounces) corn chips
    • 2 cups shredded Mexican cheese blend
    • Toppings: Sliced green onion, sliced black olives, pico de gallo, sour cream, chopped avocado, guacamole, sliced jalapenos
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add ground beef and onion; cook until beef is browned and onions are tender, 6-7 minutes. Stir in seasoning mix and diced tomatoes with green chiles. Bring to a simmer, cook until thickened, 2-3 minutes, stirring constantly. Stir in beans and corn.
    2. Layer corn chips in greased 13 x 9 -in. baking dish. Spoon taco meat evenly on top. Sprinkle with shredded cheese. Bake until cheese is bubbly, 15-20 minutes. Serve with toppings, as desired.

    Nutrition Facts

    1 serving: 500 calories, 29g fat (9g saturated fat), 60mg cholesterol, 1096mg sodium, 37g carbohydrate (5g sugars, 5g fiber), 22g protein.

    ]]>         Doritos Casserole https://www.tasteofhome.com/recipes/doritos-casserole/ Wed, 13 Nov 2024 23:24:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078120

    Ingredients

    • 1 pound ground beef
    • 1 medium sweet red pepper, chopped
    • 1/2 medium onion, chopped
    • 1 tablespoon taco seasoning
    • 1 can (15-1/4 ounces) black beans, rinsed and drained
    • 1 can (10 ounces) diced tomatoes and green chiles, undrained
    • 1 cup sour cream
    • 1 package (9-1/4 ounces) Doritos
    • 3 cups shredded cheddar cheese, divided
    • Optional: sliced or cubed avocado, salsa, sliced jalapeno peppers and additional sour cream
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large skillet, cook ground beef, red pepper and onion over medium heat until beef is browned, 7-8 minutes. Stir in taco seasoning, black beans and diced tomatoes; let simmer until thickened, 1-2 minutes. Remove from heat, add sour cream until well combined.
    2. In a greased 13x9-in. baking dish, layer half the Doritos, half the meat mixture, and 1-1/2 cups cheddar; repeat layers. Bake until cheese is melted and bubbly, 25-30 minutes. If desired, top with avocado, salsa, jalapeños and additional sour cream.

    Nutrition Facts

    1 serving: 580 calories, 39g fat (16g saturated fat), 98mg cholesterol, 865mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 26g protein.

    ]]>         Vegetable Beef Shepherd’s Pie https://www.tasteofhome.com/recipes/vegetable-beef-shepherds-pie/ Wed, 30 Oct 2024 19:02:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2042367

    Ingredients

    • 2-1/2 pounds Yukon Gold potatoes, peeled and quartered
    • 1 cup sour cream
    • 1/2 cup butter
    • 1/2 cup heavy whipping cream or half-and-half cream
    • 1 cup shredded cheddar cheese
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • FILLING:
    • 2 pounds ground beef
    • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
    • 1 cup dry red wine
    • 3 tablespoons tomato paste
    • 4 garlic cloves, minced
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon olive oil
    • 1 medium zucchini, sliced
    • 1 medium onion, chopped
    • 1 medium green pepper, finely chopped
    • 1 cup shredded carrots
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes, gradually adding sour cream, heavy whipping cream and butter. Stir in cheese, salt and pepper.
    2. In a large skillet over medium heat, cook beef until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in consomme, wine, tomato paste, garlic and Worcestershire. Bring to a boil. Reduce heat; simmer, uncovered until liquid has evaporated, 20-25 minutes.
    3. Meanwhile, in a large skillet, heat oil over medium heat. Add zucchini, onion, green pepper and carrots. Cook and stir until tender, 5-7 minutes. Stir in salt and pepper.
    4. To assemble, spoon meat mixture into a greased 13x9-in. dish. Top with vegetable mixture and mashed potatoes. Bake until potatoes are lightly browned, 30-35 minutes.

    Nutrition Facts

    1-1/2 cups: 676 calories, 43g fat (22g saturated fat), 153mg cholesterol, 1024mg sodium, 37g carbohydrate (7g sugars, 4g fiber), 31g protein.

    ]]>         Hamburger Rice Casserole https://www.tasteofhome.com/recipes/hamburger-rice-casserole/ Tue, 29 Oct 2024 16:26:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064243

    Ingredients

    • 1 tablespoon butter
    • 1 pound ground beef
    • 1/2 medium onion, chopped
    • 2 garlic cloves, minced
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 cups uncooked instant rice
    • 1-1/2 cups reduced-sodium beef broth
    • 1 can (15 ounces) crushed tomatoes
    • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
    • 2 teaspoons Worcestershire sauce
    • 1 cup shredded cheddar cheese, divided
    • 1/4 cup chopped dill pickle
    • 1 tablespoon prepared mustard
    Text Ingredients

    Directions

    1. In a medium Dutch oven or nonstick skillet, melt butter over medium heat. Add ground beef and onion; cook until beef is browned and onions are tender, 5-6 minutes. Add garlic, oregano, salt and pepper; cook one minute longer. Stir in rice, broth, crushed tomatoes with juice, cream of mushroom soup and Worcestershire.
    2. Cover; cook over low heat until rice is cooked, 15-20 minutes, stirring frequently. Stir in 1/2 cup cheddar, pickles and mustard. Top with remaining 1/2 cup shredded cheese. Cover; let cheese melt 5 minutes. Serve immediately.

    Nutrition Facts

    1 serving: 430 calories, 20g fat (9g saturated fat), 74mg cholesterol, 1294mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 23g protein.

    ]]>         Keto Cheeseburger Casserole https://www.tasteofhome.com/recipes/keto-cheeseburger-casserole/ Thu, 24 Oct 2024 20:33:50 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2062700

    Ingredients

    • 1 tablespoon butter
    • 1 pound ground beef
    • 1/2 medium onion, chopped
    • 2 garlic cloves, minced
    • 2 tablespoons tomato paste
    • 2 teaspoons dried parsley flakes
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 cup reduced-sodium beef broth
    • 2 tablespoons heavy whipping cream
    • 2 tablespoons mayonnaise
    • 2 tablespoons dill pickle relish
    • 2 tablespoons reduced-sugar ketchup
    • 2 teaspoons Worcestershire sauce
    • 1/2 cup crumbled cooked bacon
    • 2 cups shredded cheddar cheese, divided
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a Dutch oven over medium heat, melt butter. Add ground beef and onion; cook until beef is browned and onion is tender, 5-6 minutes. Add garlic, tomato paste, parsley, oregano, salt and pepper; cook one minute longer. Stir in broth, cream, mayonnaise, relish, ketchup and Worcestershire until combined. Stir in bacon and 1 cup shredded cheese. Top with remaining 1 cup shredded cheese.
    2. Bake 10-15 minutes or until cooked through. Serve.

    Nutrition Facts

    1 serving: 408 calories, 31g fat (14g saturated fat), 103mg cholesterol, 1047mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 27g protein.

    ]]>         Keto Taco Casserole https://www.tasteofhome.com/recipes/keto-taco-casserole/ Wed, 23 Oct 2024 20:23:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2064246 Love Tex-Mex flavors? Try our keto taco casserole recipe for a satisfying and delicious low-carb meal. Cheesy, flavorful and oh-so-good!]]>

    Ingredients

    • 1 teaspoon canola oil
    • 1 pound ground beef
    • 1 medium onion, chopped
    • 1 medium sweet red pepper, chopped
    • 1 package (1 ounce) taco seasoning
    • 1 can (10 ounces) diced tomatoes and green chiles, undrained
    • 2 cups (16 ounces) 4% cottage cheese, optional
    • 2 cups shredded Mexican cheese blend
    • Toppings: Sliced green onion, sliced black olives, salsa, sour cream, chopped avocado, guacamole, pickled jalapenos
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large oven-proof skillet, heat oil over medium heat. Add ground beef, onion and red pepper; cook until beef is browned and vegetables are tender, 6-7 minutes. Stir in seasoning mix and diced tomatoes. Bring to a simmer; cook until thickened, 2-3 minutes, stirring constantly. Stir in cottage cheese, if desired. Sprinkle with shredded cheese.
    2. Bake until cheese is bubbly, 10-15 minutes. Serve with toppings, as desired.

    Nutrition Facts

    1 serving: 490 calories, 33g fat (14g saturated fat), 120mg cholesterol, 1339mg sodium, 15g carbohydrate (2g sugars, 2g fiber), 33g protein.

    ]]>         Chile Relleno Casserole https://www.tasteofhome.com/recipes/chile-relleno-casserole/ Sun, 20 Oct 2024 13:19:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2051650

    Ingredients

    • 5 poblano peppers
    • 1 pound ground beef
    • 1 small onion, chopped
    • 3 garlic cloves, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1/2 teaspoon crushed red pepper flakes
    • 5 large eggs
    • 1-1/2 cups half-and-half cream
    • 1/3 cup all-purpose flour
    • 1-1/2 cups shredded cheddar cheese, divided
    • 1-1/2 cups shredded Monterey Jack cheese, divided
    • 1 cup shredded pepper jack cheese, divided
    • Optional: Sour cream, salsa and cilantro
    Text Ingredients

    Directions

    1. Place peppers on a foil-lined baking sheet. Broil 4 in. from 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 peppers in a large bowl; let stand, covered, 20 minutes. Peel off and discard charred skins. Remove stems and seeds. Cut peppers in half; set aside.
    2. Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat 10-12 minutes or until beef is no longer pink, breaking into crumbles; drain. Stir in garlic, cumin, salt, pepper and red pepper flakes; set aside.
    3. In a large bowl, whisk eggs, cream and flour; set aside.
    4. Place half of the peppers in a greased 13x9-in. baking dish; top with half of the meat mixture. Layer with 3/4 cup cheddar cheese, 3/4 cup Monterey Jack cheese and 1/2 cup pepper jack cheese, remaining meat mixture and remaining peppers. Top with remaining cheddar cheese and Monterey Jack cheese. Gently pour egg mixture over ingredients. Bake, covered, until bubbly, 30-35 minutes. Uncover; sprinkle with remaining pepper jack cheese; bake 10 minutes longer until golden brown around the edges. If desired, top with optional ingredients.
    ]]>