This ground beef casserole recipe is a Texas style hash made with lean ground beef, rice, chopped onions and peppers, and tomatoes, along with seasonings.
The simple list of ingredients makes it a cinch to fix and bake. I topped the casserole (pictured) with a chopped pepper (it was a very large pepper and the rings would have been huge) and added shredded cheddar cheese just before it was done baking.
Serve this easy one-dish meal with a salad and cornbread or biscuits for a satisfying family dinner.
- 1 1/2 pounds lean ground beef
- 3 large onions, sliced
- 1 clove garlic, minced
- 1 green bell pepper, seeded, chopped
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 cup cooked long-grain rice
- 1 teaspoon chili powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper
- 1/2 cup shredded cheddar cheese, optional
- Lightly grease a 2-quart casserole dish.
- Brown the ground beef and onions in a large skillet over medium-high heat.
- When onions are softened and translucent, add garlic and green pepper; cook for about 2 minutes longer, or until green pepper is softened. Remove from heat.
- Stir in remaining ingredients.
- Transfer the beef and rice mixture to the baking dish; cover with lid or foil and bake at 350 F for 20 minutes.
- Remove the cover or foil and top with shredded cheese, if desired. Return to the oven for about 10 minutes longer.
Serves 4 to 6.