Mexican Beef Casserole

I didn't grow up eating casseroles, and honestly, I've never really been a fan of them, but I do recognize their advantages - they can be assembled ahead of time, they make an easy meal to take to church or to a sick friend, and they always seem to look good, even when they don't taste so great.  Fortunately, this casserole can be made ahead, is easy to transport, looks good, AND IT TASTES GREAT!  I hope you enjoy it as much as we do.       

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Items used to make this recipe:

(affiliate links)

• casserole dish https://amzn.to/3d6BGX6

• garlic press https://amzn.to/35qZXob

• converted rice https://amzn.to/2VWe1TM

• Nakiri knife https://amzn.to/35lIxtf

• Rotel tomatoes https://amzn.to/3fcpRAs

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Mexican Beef Casserole

makes one 9x13-inch casserole

Printable Recipe

Ingredients

• 1 tablespoon vegetable oil

• 3/4 cup converted rice

• 1/2 cup chicken stock

• 1 10-ounce can Ro-tel tomatoes

• 1 tablespoon vegetable oil

• 1 1/2 pounds ground beef (80/20)

• 1 large onion, chopped

• 1 large green bell pepper, chopped

• 5 cloves garlic, minced

• 1 teaspoon Kosher salt

• 1/2 teaspoon ground black pepper

• 1 teaspoon dried ground coriander

• 1 tablespoon dried ground cumin

• 1 15-ounce can tomato sauce (not pasta sauce or pizza sauce)

• 1 15-ounce can black beans, rinsed and drained

• 1 15-ounce can pinto beans, rinsed and drained

• 1 1/2 cups frozen corn kernels

• 8 ounces shredded Mexican blend cheese

• 1 1/2 cups diced red bell pepper

• 5 scallions, sliced (white and green parts)

• 1 teaspoon dried parsley, crushed in the palm of your hand

• 1/2 cup sliced black olives (optional)

Directions

1. Preheat oven to 350F.

2. In a small skillet, toast rice in 1 tablespoon of oil until golden brown; about 5 minutes.

3. Put toasted rice in the bottom of a 9x13 casserole dish; add chicken stock and Ro-tel tomatoes and stir to combine.

4. In a very large skillet, heat 1 tablespoon of oil; cook ground beef, onions, garlic, green peppers, salt, and pepper until beef is cooked through.

5. Remove from heat and stir in coriander, cumin, and canned tomato sauce.

6. Layer meat mixture on top of rice mixture in casserole dish.

7. Spread beans and corn evenly over meat mixture

8. Spread cheese evenly over beans and corn.

9. Sprinkle cheese with minced red bell pepper, chopped scallions, crushed parsley, and optional black olives.

10. Cover casserole dish tightly with non-stick foil

11. Bake for 1 hour, rest for 10-15 minutes before serving.

Note

• casserole can be assembled and refrigerated for several days before baking. Just place cold casserole dish (covered) in cold oven, set the oven temp to 350F and bake for a total of 90 minutes.

Smoky Kielbasa with Seasoned Cabbage and Potatoes

I usually hate kitchen mishaps, but occasionally they turn out to be a good thing. That's exactly what happened when I developed this recipe which quickly became a family favorite.  Not only is it packed full of flavor, but it's made in one pot and is ready in less than 30 minutes.  How great is that?

It all started when I bought what I thought was a can of sauerkraut at the grocery store.  Fast forward a few nights to when I opened that can and discovered it wasn't sauerkraut at all.  It was seasoned cabbage.  Seasoned cabbage?  What the heck was seasoned cabbage?  I'd never heard of it, but time was ticking and I had a hungry family waiting for dinner so I needed to come up with a meal fast.  

The smoky Kielbasa, sweet cabbage, and creamy potatoes are a flavor match made in heaven - oh my!  The family completely devoured it before my eyes so I knew I had a winner on my hands.  Now I keep seasoned cabbage in the pantry at all times so I can make this tasty dish whenever a craving strikes.    

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In a huge skillet or 6-quart casserole pan, saute a few links of kielbasa in a little olive oil (or if you cut the kielbasa into rings, no need to add oil).

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Cook the kielbasa until it's nice and brown on each side; remove from pan and set aside.

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This is the can of seasoned cabbage that I mistook for sauerkraut.  Such a happy mistake on my part!

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Pour the cabbage and all the liquid from the cans into the pan.

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Next place the thinly sliced potatoes on top of the cabbage.  I've made this dish with all kinds of potatoes and have determined thin-skinned red or new potatoes are the best.  They hold their shape and have a creamy texture when cooked.  Baking potatoes (Idaho, Russet, etc) are the worst.

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Place the kielbasa on top of the potatoes.

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As soon as the mixture comes to a boil, reduce the heat to a simmer and cover.  Simmer for 20-30 minutes or until the potatoes are cooked through. 

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Enjoy!

https://amzn.to/3ubDhHb

(affiliate links)

• mandoline (to cut potatoes) http://amzn.to/2sIZN82

• large skillet http://amzn.to/2rRN3Mn

• oxo tongs http://amzn.to/2sIOKvD

• seasoned cabbage https://amzn.to/3ubDhHb

• nakiri knife http://amzn.to/2sJ1PoD

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Smoky Kielbasa with seasoned Cabbage and Potatoes

makes 6 servings

Printable Recipe

Ingredients

• 1 tablespoon olive oil (or even better, rendered bacon fat)

• 2 pounds Kielbasa (I like Tyson), cut into 3-inch lengths (or cut into coins)

• 2 15-ounce can Seasoned Cabbage (Margaret Holmes)

• 2 pounds red new potatoes, cut into 1/8-inch thick slices

• 1/4 teaspoon Kosher salt

• 1/4 teaspoon ground black pepper

Directions

1. In a very large nonstick skillet, heat olive oil and add Kielbasa.

2. Brown Kielbasa on both sides; remove from pan.

3. Add seasoned cabbage to pan.

4. Layer the potato slices on top of the cabbage: sprinkle evenly with salt and pepper.

5. Place Kielbasa on top of the potatoes.

6. Bring mixture to a boil, then reduce heat to a simmer and cover pan.

7. Continue simmering for about 30 minutes, or until the potatoes are tender.

Note

• Since developing this recipe, I've changed the way I make it... it takes a little more time, but I find the result is even more flavor.  Instead of cutting the Kielbasa into links, I cut it into coins that are then browned on both sides before simmering with the cabbage and potatoes.  Here's a quick look at what I mean.