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Ground Beef Casserole II
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: http://www.deepsouthdish.com/2009/01/ground-beef-casserole-ii.html
1-1/2 cups | uncooked elbow macaroni |
salt | |
1 tablespoon | olive oil |
1/4 of a yellow onion, chopped 1/4 of a medium green bell pepper, chopped 1/4 of a medium red bell pepper, chopped | |
1 large clove | garlic, chopped |
1 pound | ground sirloin |
1 T. | chili powder |
1 t. | garlic powder |
1 t. | onion powder |
1 t. | seasoned salt |
1 (10 ounce) can | original Rotel tomatoes |
1/2 cup | tomato sauce |
4 ounces | Velvetta |
Salt, to taste | |
Pepper, to taste | |
4 slices | Provolone cheese |
Preheat oven to 350 degrees.
Bring a large saucepan of water to a boil for the macaroni noodles, adding two large pinches of kosher salt. Boil according to package directions, drain and set aside.
In a large skillet heat olive oil over medium heat, add onion, green and red pepper and sauté until tender. Toss in garlic and sauté just a bit longer, but to avoid bitterness, do not scorch. Add ground beef and cook until browned, breaking it up as you go. Drain off any fat from meat mixture, if necessary, and then return it to the pan.
Stir in chili powder, garlic powder, onion powder and seasoned salt. Add the Rotel tomatoes, the tomato sauce and the Velvetta to the meat mixture, stir until mixed thoroughly, add salt and pepper, taste and adjust seasonings as needed.
Spray a 9 x 9 casserole dish with non-stick cooking spray and pour meat and pasta mixture in. Lay the 4 slices of provolone on top, cover and bake at 350 degrees for about 30 minutes, or until bubbly.
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