Best Beef N Rice Bake Recipes

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GROUND BEEF AND RICE CASSEROLE



Ground Beef and Rice Casserole image

This Beef and Rice Casserole is cheesy, creamy, filling, and full of flavor!

Provided by Holly Nilsson

Categories     Dinner     Main Course

Time 53m

Number Of Ingredients 13

1 pound lean ground beef
1 onion (diced)
1 can mushrooms (sliced, drained)
1 clove garlic (minced)
½ teaspoon oregano
10 ounces spinach (chopped, frozen and squeezed dry)
1 cup instant rice
1 ¼ cup water
10 ½ ounces cream of celery soup (condensed)
⅓ cup sour cream
salt & pepper to taste
1 cup mozzarella cheese (shredded)
½ cup frozen veggies

Steps:

  • Preheat oven to 350°F.
  • Brown beef, onion and garlic until no pink remains. Drain any fat.
  • Combine beef mixture with all remaining ingredients except cheese.
  • Spread mixture into a 9x13 pan and bake covered for 40-45 minutes or until rice is tender.
  • Add cheese, broil for 3 mins or until golden.

Nutrition Facts : Calories 365 kcal, Carbohydrate 22 g, Protein 23 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 78 mg, Sodium 480 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

BEEF AND RICE CASSEROLE



Beef and rice casserole image

Provided by Kelley Grant

Categories     Quick And Easy Dinners

Time 40m

Number Of Ingredients 12

1 lb lean ground beef
1 medium yellow onion, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
10 oz can Rotel Diced Tomatoes & Green Chilies - Do not drain
1 ½ cups beef broth or stock
1 cup long grain rice
1 tablespoons Worcestershire sauce
1 ½ cups shredded Cheddar cheese
Chopped fresh parsley for garnish if desired

Steps:

  • In a large skillet, brown ground beef, garlic, salt and pepper over medium heat. Drain and return to the stove at medium heat.
  • Stir in the garlic, onion, and peppers. Continue to cook for another 3 to 4 minutes to soften the onions and peppers.
  • Add the beef broth, rice, undrained Rotel, and Worcestershire Sauce to the skillet and stir until well combined.
  • Bring everything to a boil, reduce heat and cover. Simmer for another 20 minutes or until the rice is tender.
  • Remove from the heat and sprinkle generously with the cheese. Cover the skillet and let the mixture rest for 5 minutes or until the cheese melts and gets nice and gooey.
  • Garnish with chopped parsley if desired.

BEEF 'N' RICE ENCHILADAS



Beef 'n' Rice Enchiladas image

When there are young children in the house, you want foods that are a snap to prepare. Loaded with ground beef, cheese and a flavorful rice mix, these enchiladas fit the bill. But they're so good that I make them to serve to company, too. -Jennifer Smith, Colona, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 enchiladas.

Number Of Ingredients 5

1 package (6.8 ounces) Spanish rice and pasta mix
1 pound ground beef
2 cans (10 ounces each) enchilada sauce, divided
10 flour tortillas (8 inches), warmed
1-2/3 cups shredded cheddar cheese, divided

Steps:

  • Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.

Nutrition Facts : Calories 415 calories, Fat 17g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 1141mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.

MEXICAN BEEF AND RICE CASSEROLE



Mexican Beef and Rice Casserole image

This Mexican casserole with beef and rice is a super easy recipe for family dinner. Garnish with your favorite toppings. I like to top with shredded lettuce and chopped cilantro! More shredded cheese is always good, too.

Provided by VMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 8

Number Of Ingredients 12

nonstick cooking spray
1 pound ground beef
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon taco seasoning
1 (15 ounce) can black beans, drained
1 (14 ounce) can fire-roasted diced tomatoes
1 bunch fresh spinach, trimmed and coarsely chopped
2 cups low-sodium chicken broth
2 cups shredded Mexican cheese blend, divided
1 cup long-grain rice
1 cup red salsa

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
  • Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 36.2 g, Cholesterol 68.2 mg, Fat 20.3 g, Fiber 6.2 g, Protein 24.8 g, SaturatedFat 11.2 g, Sodium 1034.6 mg, Sugar 2.2 g

CHEESY BEEF 'N' RICE



Cheesy Beef 'n' Rice image

"This herb-seasoned casserole is one dish that all six of our kids love," notes Gwen Bradshaw of Kennewick, Washington. Serve garlic bread and fresh spinach salad to round out the meal.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 11

1 cup uncooked long grain rice
1 garlic clove, minced
2 tablespoons butter
3 cups water
2 medium carrots, shredded
2 teaspoons beef bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon dried basil
1/2 teaspoon dried minced onion
1 pound ground beef, cooked and drained
1/2 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute rice and garlic in butter until golden brown. Stir in water, carrots, bouillon, parsley, salt, basil and onion. Bring to a boil. reduce heat; cover and simmer for 5 minutes. Stir in beef. Transfer to a greased 9-in. square baking dish. Cover and bake at 325° for 45 minutes, stirring twice. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 310 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 417mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

BAKED BEEF AND RICE BAKE



Baked Beef and Rice Bake image

This recipe goes back to the early 80's, I still make it once in a while, it's a really tasty and easy dish to throw together, if you have freezer ready beef all ready cooked and frozen in the freezer, just thaw on defrost in the microwave, and just throw in some cooked bacon with the other ingredients... freezer-ready ground beef makes this recipe even quicker!

Provided by Kittencalrecipezazz

Categories     Rice

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 13

6 -8 slices bacon
1 1/2 lbs lean ground beef
1 cup uncooked rice
1 onion, chopped
1 tablespoon minced fresh garlic
3/4 cup chopped green bell pepper (optional)
seasoning salt and pepper (or regular salt)
2 -3 tablespoons grated parmesan cheese (optional)
1 teaspoon paprika
1/2-3/4 cup sliced pimento stuffed olive
2 cups good quality tomato juice
1 1/2 cups boiling water
3/4-1 cup grated cheddar cheese

Steps:

  • Grease a 1-1/2-quart casserole dish.
  • In a large frypan, cook the bacon until crisp; set aside to a plate and crumble.
  • To the bacon drippings add ground beef, with rice, onion, garlic and green pepper (if using) in the bacon drippings until beef is no longer pink; drain the fat/drippings.
  • Add in the cooked bacon, Parmesan cheese (if using) seasoning salt and pepper to taste, paprika, stuffed olives, tomato juice and boiling water (do not add in the grated cheddar cheese); mix to combine well.
  • Set oven to 300 degrees.
  • Transfer the mixture to a prepared dish.
  • Cover tightly, and bake for 1 hour.
  • Uncover, sprinkle with grated cheddar cheese, and continue baking for another 10-15 minutes, or until cheese has melted, and the rice is done to desired tenderness.

Nutrition Facts : Calories 753.1, Fat 39.8, SaturatedFat 16.6, Cholesterol 155.9, Sodium 857.5, Carbohydrate 48.1, Fiber 1.8, Sugar 5.7, Protein 47.9

SUMMER BEEF-AND-RICE CASSEROLE



Summer Beef-and-Rice Casserole image

This quick-cooking casserole has a rich beef-and-rice filling, a colorful layer of zucchini, and a crisp breadcrumb topping. (Save even more time by using the sauce from Gnocchi with Quick Meat Sauce.)

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 30m

Number Of Ingredients 8

1/2 cup fresh breadcrumbs
1/4 cup grated Parmesan (1 ounce)
2 tablespoons olive oil, divided
5 cups reserved Quick Meat Sauce (from Gnocchi with Quick Meat Sauce)
1/2 cup long-grain white rice
1/2 medium yellow onion, thinly sliced lengthwise
2 zucchini or summer squash, very thinly sliced
Salt and pepper

Steps:

  • Preheat oven to 475 degrees. Combine breadcrumbs, Parmesan, and 1 tablespoon oil. In a large cast-iron skillet, bring meat sauce to a rapid simmer over high. Stir in rice and remove from heat. Top with onion, then carefully arrange zucchini in a single, slightly overlapping layer. Season with salt and pepper, drizzle with remaining tablespoon oil, and top with breadcrumb mixture. Return to heat and bring to a simmer. Cover with foil and bake 10 minutes. Remove foil and bake until rice is cooked through and breadcrumbs are golden, about 10 minutes more. Let cool 5 minutes before serving.

Nutrition Facts : Calories 652 g, Fat 38 g, Fiber 4 g, Protein 37 g, SaturatedFat 14 g

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