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Beef Casseroles

FREE recipes offered to you by Discount Knives and Cutlery

Tex-Mex Gooey Casserole

Recipe courtesy Emeril Lagasse
Show:	Emeril Live
Episode:	America's Wild West Texas Style

Difficulty: Easy, Prep Time: 15 minutes, Cook Time: 1 hour, Yield: 6 servings

1 tablespoon olive oil
2 cups chopped onions
1 pound ground beef
1 pound diced stew meat
1 tablespoon chopped garlic
2 tablespoons chili powder
2 teaspoons cumin
Salt and pepper
1/4 cup tomato paste
4 cups peeled, seeded, and chopped tomatoes
3 cups beef stock
10 flour tortillas
2 cups grated Medium Cheddar cheese
2 cups grated Monterey Jack cheese Preheat the oven to 375 degrees F. Grease a 9 by 9 by 2-inch square baking dish. In a large skillet, heat the oil. When the oil is hot, add the onions and saute for 3 to 4 minutes. Add the ground beef and continue to cook for 3 to 4 minutes, stirring constantly. Add the diced meat and continue to cook for 3 minutes. Stir in the garlic, chili powder, and cumin. Season with salt and pepper. Stir in the tomato paste. Stir in the tomatoes and stock. Simmer the mixture for 30 minutes, stirring occasionally. Remove from the heat and cool. Spoon a couple of tablespoons of the chili mixture on the bottom of the prepared pan. Lay two tortillas on top of the chili mixture. Sprinkle the top of the tortillas with the Cheddar and Jack cheese. Repeat the layering process until all of the chili, tortillas and cheese are used. (The final layer should be cheese) Place the pan in the oven and bake until the cheese has melted, about 10 to 12 minutes. Remove from the oven and cool slightly before slicing.

Beef Shepherd's Pie

From Food Network Kitchens
Show:	How To Boil Water
Episode:	Cooking Like your mom used to

Difficulty: Easy, Prep Time: 20 Minutes, Cook Time: 1 hour, Yield: 4 to 6 servings

2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound cremini mushrooms, quartered
2 cloves garlic, minced
1 tablespoon kosher salt
3/4 teaspoon dried oregano
3 tablespoons tomato paste
1 pound ground beef
1/4 cup canned low sodium beef broth
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
4 cups Mashed Potatoes, recipe follows
1/4 cup grated Parmesan, optional Preheat oven to 375 degrees F. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes. Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving. Mashed Potatoes:
1 1/2 pounds russet potatoes, peeled quartered
2 teaspoons kosher salt, plus more for seasoning
3/4 cup whole milk
6 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm. Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

Picadillo and Sweet Potato Shepherd's Pie (Spicy Beef, Vegetable, and Sweet Potato Pie)

Recipe courtesy of Gourmet Magazine

Difficulty: Easy, Yield: 6 servings

1 cup finely chopped onion
2 teaspoons minced garlic
2 large pickled jalapeno peppers, seeded and minced (wear rubber gloves)
2 teaspoons ground cumin
1 tablespoon chili powder
2 teaspoons dried oregano, crumbled
2 tablespoons vegetable oil
1 1/2 pounds ground chuck
1/4 cup tomato paste
28-ounce can plum tomatoes including the juice, chopped
1/4 cup raisins
3/4 cup chopped pimiento-stuffed green olives
1 cup fresh or frozen corn
1/4 cup finely chopped fresh coriander if desired
Salt and pepper
For the topping:
2 pounds sweet potatoes
1 pound russet (baking) potatoes
3 tablespoons unsalted butter, plus 1 tablespoon Make the filling: In a large heavy skillet cook the onion, garlic, jalapeno peppers, cumin, chili powder, and oregano in the oil over moderately high heat, stirring until the onion is soft. Add the chuck and cook it over moderately high heat, stirring and breaking up any lumps, until it is no longer pink. Add the tomato paste, the tomatoes with the juice, the raisins, olives, corn, coriander, salt and black pepper to taste. Simmer the mixture, stirring occasionally, for 10 to 15 minutes, or until it is thickened. The filling may be made up to 1 day in advance, kept covered and chilled, and brought to room temperature before proceeding.
Make the topping: In a large saucepan combine the sweet and russet potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch. Bring the water to a boil and simmer the potatoes for 10 to 15 minutes, or until they are tender. Drain the potatoes, return them to the pan, and cook them over moderate heat, shaking the pan, for 30 seconds to evaporate any excess liquid. Force the potatoes through a ricer or the medium disk of a food mill into a bowl. Add the butter and salt and pepper to taste, and stir the mixture until it is combined well and the butter is melted. Transfer the filling to a 3-quart baking dish at least 2 1/2 inches deep, spoon the topping over it, spreading it to cover the filling completely, and dot the top with the butter, cut into bits. Bake the pie in the middle of a preheated 400 degree F oven for 35 to 40 minutes, or until it is browned lightly

Tamale Pie

Recipe courtesy Gourmet Magazine
Show:	Sara's Secrets
Episode:	Savory Pies

Difficulty: Medium, Prep Time: 35 minutes, Cook Time: 2hours, 20 minutes, Yield: 8 servings

Cook's Note: Chili can be made 1 day ahead and cooled, uncovered, then chilled, covered.For Chili:
4 tablespoons vegetable oil
2 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
1 large onion, chopped
2 large fresh jalapeno chiles, seeded if desired and finely chopped
4 garlic cloves, finely chopped
1 teaspoon salt
3 tablespoons chili powder
1 (28-ounce) can crushed tomatoes in puree
1 (10-ounce) box frozen corn
1 1/2 cups water
1 (15 to 16-ounce) can pinto or black beans, drained and rinsed
1 cup chopped pimiento-stuffed green olives For Topping:
1 cup all-purpose flour
1 cup yellow cornmeal (not coarse)
3 ounces coarsely grated sharp cheddar (3/4 cup)
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 medium fresh jalapeno chile, seeded and finely chopped
3/4 cup milk
3 tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten Make chili: Heat 3 tablespoons oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 4 batches, stirring occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl. Add remaining tablespoon oil to pot and cook onion and jalapenos over moderately high heat, stirring, until onion is softened, about 4 minutes. Reduce heat to moderate, then add garlic, salt, and chili powder and cook, stirring, 1 minute. Return beef to pot with any juices that have accumulated in bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours. Remove from heat and stir in beans, olives, and salt, to taste. Transfer chili to a shallow 3 quart baking dish. Make topping: Preheat oven to 400 degrees F. Whisk together flour, cornmeal, cheese, sugar, baking powder, salt, cumin, and jalapeno in a large bowl. Whisk together milk, butter, and egg in a small bowl, then stir into flour mixture until just combined. Drop batter by large spoonfuls (about 8) over chili, spacing them evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350 degrees F and bake pie until topping is cooked through, about 30 minutes more.

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