Cheddar Ground Beef Dish (Print Version)
# Ingredients:
→ Main Layer
01 -
1 tbsp olive oil (optional)
02 -
1 lb ground beef
03 -
1 red bell pepper, chopped (optional)
04 -
1 small onion, finely chopped
05 -
3 minced garlic cloves
06 -
1 tsp oregano (dried)
07 -
1 tsp smoked paprika
08 -
1/4 tsp black pepper
09 -
1/2 tsp salt
10 -
1 cup raw rice (white or brown)
11 -
2 cups broth (beef or chicken)
12 -
1 cup diced tomatoes in juice (canned)
13 -
1 cup frozen peas or corn (optional)
→ Crust Mixture
14 -
1 1/2 cups sharp cheddar, shredded
15 -
1 tbsp melted butter
16 -
1/2 cup panko crumbs
# Instructions:
01 -
Begin by setting your oven to 375°F (190°C) and grease a 9×13 casserole dish lightly.
02 -
Warm up a large skillet on medium-high. Add the ground beef and cook, breaking it apart until browned. Use olive oil if it begins sticking. Stir in the onion, garlic, and chopped pepper (if added). Let them soften for 3–4 minutes. Toss in the paprika, oregano, salt, and pepper for flavor.
03 -
Once the beef mix is ready, add the raw rice, broth, canned tomatoes (juice included), and frozen veggies (if using). Stir and bring to a gentle simmer.
04 -
Pour the beef and rice mix into your greased casserole dish. Wrap tightly with foil so the moisture stays in. Bake in the hot oven for 30–35 minutes, until the rice has absorbed the liquid and is soft.
05 -
Stir together the shredded cheese, melted butter, and panko crumbs in a small bowl. Spread this cheesy mix across the top of the baked casserole evenly.
06 -
Put the casserole back in the oven, uncovered, and let it bake for 10–12 minutes. The topping should become golden and the cheese bubbly. Rest for 5 minutes, then dig in!
# Notes:
01 -
You can swap out ground beef for chicken or turkey if you want a lean option.
02 -
For extra heat, sprinkle some red pepper flakes or cayenne powder.
03 -
Keep leftovers in the fridge (airtight container) for up to 3 days.
04 -
If using brown rice, cooking might take a bit longer. Check the package for precise timing.