Beef and Tomato Casserole

 

Beef and Tomato Casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I call this dish my clean out the fridge Beef Tomato Casserole. Of

course I shorten the title but it truly is a recipe I created when I

opened the fridge last night and saw the use by date on some of the 

ingredients.  I do this often …. making up recipes as I go. Most of the 

time I end up with a good dish but sometimes it is absolutely 

delicious. All depends on the flavors and texture and what I imagine

it will taste like. This was a winning combination!  I made some

cheddar biscuits to go with it and it was the perfect meal! I think you’ll

love it!

Beef and Tomato Casserole

2 tablespoons olive oil

1 1/2 lbs. ground beef 

1 medium onion, chopped

2 cloves garlic, chopped

1 teaspoon chili powder

1 teaspoon salt 

½ teaspoon pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon onion powder

1 package of cherry tomatoes 

½ cup tomato sauce

1.2 cup heavy cream 

1 cup of small pasta

1 15 oz. can corn, drained 

1 cup shredded yellow cheddar cheese

1 cup shredded Monterey Jack cheese 

Heat a medium skillet to medium/high heat. Add in onions and sauté until tender.  Add garlic and sauté for 30 more seconds. 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add ground beef to onion and garlic mixture and cook until it is no longer pink, (about 5 minutes).  Using a slotted spoon, remove the mixture from the pan and transfer to a paper towel line plate or bowl. Drain the pan or wipe the pan with a paper towel to remove any leftover fat.   

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the tomato sauce and cherry tomatoes and cook for about 15 minutes until the tomatoes soften and start to burst. Add in the can of corn and the heavy cream and stir until blended. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the ground beef and onion/garlic mixture back to the skillet and turn the heat down to medium.  Add in all the seasonings and stir to combine.  Taste to see if you need more salt and pepper.

Add in small pasta and cover skillet.  Allow to cook on top of the stove over low to medium heat and cook until pasta is soft.

 

 

 

 

 

 

 

 

 

 

 

 

Add half of the mixture to the baking dish (9 x 9 or round like I used.  Top with half the cheese mixture.  Repeat with the remaining meat mixture and top with the remaining cheese.

 

 

 

 

 

 

 

 

 

 

 

 

Cover loosely with foil and bake for about 15 minutes.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Uncover and bake another 10 minutes or until cheese is melted and bubbly.  

 

 

 

 

 

 

 

 

 

 

 

 

 Serve warm. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

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