Cheddar Beef Dinner (Print Version)
# Ingredients:
→ Casserole Ingredients
01 -
1 small onion, finely chopped
02 -
1 teaspoon dried oregano leaves
03 -
3 cloves garlic, minced
04 -
1 cup white or brown rice (uncooked)
05 -
1 tablespoon olive oil (optional)
06 -
1/2 teaspoon salt
07 -
2 cups beef or chicken broth
08 -
1 red bell pepper, diced (optional)
09 -
1 cup canned diced tomatoes (keep the juice)
10 -
1 cup frozen peas or corn (optional)
11 -
1/4 teaspoon black pepper
12 -
1 teaspoon smoked paprika
13 -
1 pound ground beef
→ Topping Mixture
14 -
1 tablespoon melted butter
15 -
1 1/2 cups sharp cheddar cheese, shredded
16 -
1/2 cup panko breadcrumbs
# Instructions:
01 -
Turn your oven on to 375°F (190°C) and grease a 9×13-inch pan lightly to stop sticking.
02 -
Warm up a big skillet over medium heat. Toss in the beef and crumble it as you cook until browned. Drizzle olive oil if needed. Stir in the onion, garlic, and diced bell pepper (if adding that). Cook for 3–4 more minutes until softened. Mix in the paprika, oregano, salt, and black pepper.
03 -
Combine the uncooked rice, beef broth, diced tomatoes (juice included), and any frozen veggies into the beef mixture. Bring it all to a low simmer.
04 -
Pour the beef and rice mix into your prepared pan. Cover it tightly with foil to keep it moist. Bake for 30–35 minutes, or until the rice softens and the liquid is gone.
05 -
Stir together the shredded cheese, breadcrumbs, and melted butter in a little bowl. Scatter this mixture evenly over the top of the casserole.
06 -
Pop the uncovered dish back in the oven for 10–12 minutes. The cheese should melt and bubble while the crust becomes golden. Let it sit for a few minutes before digging in!
# Notes:
01 -
Want it lighter? Swap the beef for ground turkey or chicken.
02 -
For extra heat, sprinkle in some red pepper flakes or cayenne.
03 -
Stash leftovers in an airtight container in the fridge for up to three days.
04 -
Using brown rice? It'll take a bit longer to cook. Check the package directions.