Taco Smash Burgers . . . a general preparation guide

I’m finally getting around to trying Taco Smash Burger, an internet recipe sensation for awhile. I have to say, they are fast, fun, satisfying, and not nearly as messy as tacos. While there are recipes on the internet with precise measurements, I think this is one of those dishes that has lots of variables. 

Taco Smash Burgers . . . a general reparation guide 

Ground beef – just enough to almost cover the tortilla with a thin layer

Seasoning: Taco seasoning, hamburger seasoning, seasoned salt, or salt & pepper 

Flour tortillas – we used small ones

Oil  - just enough to lightly coat a skillet or grill pan

Cheese of your choice

Other possible additions: ketchup or sauce such as More Than Mayo, pickles, lettuce, chopped tomatoes, etc.  

1. Grab enough ground beef to form a small ball that when flattened will thinly cover a flour tortilla. Add a liberal pinch or shake of selected seasoning and work evenly into the meat. Place ball of seasoned beef in center of tortilla and flatten with fork or fingers to thinly cover the tortilla, leaving a small area around the outside uncovered.
   
   
   
2. Brush a thin layer of oil onto a skillet or grill and preheat on medium hot until it’s hot enough to create a sizzle when meat hits the skillet.
3. Place tortilla, meat side down, and let it brown and caramelize for about 3 minutes.
4. Turn, add cheese and cook the underside for a minute or so, until cheese melts and tortilla has browned.
   
   
   
5. Add other toppings of your choice. Fold and eat. 

Recipe without photos — Taco Smash Burgers . . . a general preparation guide 

Ground beef – just enough to almost cover the tortilla with a thin layer

Seasoning: Taco seasoning, hamburger seasoning, seasoned salt, or salt & pepper 

Flour tortillas – we used small ones

Oil  - just enough to lightly coat a skillet or grill pan

Cheese of your choice

Other possible additions: ketchup or sauce such as More Than Mayo, pickles, lettuce, chopped tomatoes, etc.  

1. Grab enough ground beef to form a small ball that when flattened will thinly cover a flour tortilla. Add a liberal pinch or shake of selected seasoning and work evenly into the meat. Place ball of seasoned beef in center of tortilla and flatten with fork or fingers to thinly cover the tortilla, leaving a small area around the outside uncovered.
2. Brush a thin layer of oil onto a skillet or grill and preheat on medium hot until it’s hot enough to create a sizzle when meat hits the skillet.
3. Place tortilla, meat side down, and let it brown and caramelize for about 3 minutes.
4. Turn, add cheese and cook the underside for a minute or so, until cheese melts and tortilla has browned.
5. Add other toppings of your choice. Fold and eat

Steak Soup (KC Plaza)

Chockfull of steak, ground beef and vegetables, this thick soup is hearty and filling. A perfect dish for a winter holiday meal prepared by my sister Marla Newell Payne. Although there are many variations of KC Plaza Steak Soup (all claiming to be authentic), her recipe came from  Debbie Meyer-Gore’s “Good Friends Great Taste” cookbook. I did make a few CHANGES as outlined below:

1) Debbie’s recipe calls for round steak but does not specific top or bottom round. We purchased bottom round and adjusted her recipe to allow the beef to cook longer in order for it to be fork tender. 

2) We added extra salt and a pinch of ground thyme near the end to enhance the taste. Since ingredients as well as tastes vary, adjust seasonings to suit your own tastes. 

3) I made the soup early afternoon and then added it to a crockpot to finish cooking for a supper party later in the evening. Make ahead instructors are explained in step #5.  

4) Recipe said it served 6 but we easily had 16+ serving. It makes a lot!

Steak Soup   Serves 16+ 

2 ½ lbs. round steak, cut into bite-sized pieces

1 to 2 tablespoons olive oil for browning steak

9 cups water, divided use

2 tablespoons beef base (we used Better than Bouillon)

1 tablespoon coarsely ground black pepper

1 lb. ground beef (we used an 80/20 blend)

4 carrots, peeled and diced (or sliced)

4 stalks celery, diced (or sliced)

1 onion, diced

1 ½ cups frozen mixed vegetables (we used a combo of frozen corn & peas)

1 (28 oz.) can diced or chopped tomatoes, undrained

½ cup (1 stick) butter (I used salted)

1 cup flour

2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce

Additional seasoning as desired: We used 1 scant tablespoon kosher salt & about ¼ teaspoon ground thyme

1.    In a medium skillet over medium heat, brown the round steak in olive oil until it loses it’s pink color. Transfer to a large soup pot or Dutch oven.

2.   To the steak in the soup pot, add 8 cups water, beef base and pepper. Bring to a boil and then simmer until beef is almost fork tender, about 1+ hour. 

3.   While steak is simmering, cook the ground beef in the same skillet used to brown the steak until it loses its pink color. Drain any excess grease and add to the soup pot. 

4.   Add carrots, celery, and onion. Bring to a boil and then simmer another 30 minutes until vegetables as steak are tender.

5.   At least 15 minutes before serving, add frozen mixed vegetables and canned tomatoes.  Note: After adding the frozen vegetable, I made and added the thickener (steps #6) and then transferred the soup to crockpot set on low and allowed it to cook for a couple of additional hours. 

6.   Make the thickener by melting the butter in a saucepan and slowly whisking in 1 cup flour. Add 1 cup cold water and some hot soup llquid until mixture is smooth. When smooth, add to the hot soup; continue to whisk the soup over the heat to be sure theyre are no clumps of thickener. Add Kitchen Bouquet to enhance flavor and color. Taste and add additional seasonings (such as salt and thyme).

Recipe without photos . . .Steak Soup   Serves 16+ 

2 ½ lbs. round steak, cut into bite-sized pieces

1 to 2 tablespoons olive oil for browning steak

9 cups water, divided use

2 tablespoons beef base (we used Better than Bouillon)

1 tablespoon coarsely ground black pepper

1 lb. ground beef (we used an 80/20 blend)

4 carrots, peeled and diced (or sliced)

4 stalks celery, diced (or sliced)

1 onion, diced

1 ½ cups frozen mixed vegetables (we used a combo of frozen corn & peas)

1 (28 oz.) can diced or chopped tomatoes, undrained

½ cup (1 stick) butter (I used salted)

1 cup flour

2 teaspoons Kitchen Bouquet Browning & Seasoning Sauce

Additional seasoning as desired: We used 1 scant tablespoon kosher salt & about ¼ teaspoon ground thyme

 

1.   In a medium skillet over medium heat, brown the round steak in olive oil until it loses it’s pink color. Transfer to a large soup pot or Dutch oven.

2.   To the steak in the soup pot, add 8 cups water, beef base and pepper. Bring to a boil and then simmer until beef is almost fork tender, about 1+ hour. 

3.   While steak is simmering, cook the ground beef in the same skillet used to brown the steak until it loses its pink color. Drain any excess grease and add to the soup pot. 

4.   Add carrots, celery, and onion. Bring to a boil and then simmer another 30 minutes until vegetables as steak are tender.

5.   At least 15 minutes before serving, add frozen mixed vegetables and canned tomatoes.  Note: After adding the frozen vegetable, I made and added the thickener (steps #6) and then transferred the soup to crockpot set on low and allowed it to cook for a couple of additional hours. 

6.   Make the thickener by melting the butter in a saucepan and slowly whisking in 1 cup flour. Add 1 cup cold water and some hot soup llquid until mixture is smooth. When smooth, add to the hot soup; continue to whisk the soup over the heat to be sure theyre are no clumps of thickener. Add Kitchen Bouquet to enhance flavor and color. Taste and add additional seasonings (such as salt and thyme).

Cowboy Beans — small batch with slow cooker option

Mom used to make Cowboy Beans for covered dish dinners and they were so good. She used a variety of canned beans that she simmered with chopped onions, ground beef, bacon and other flavorings. They are a meal-in-one or a side dish, according to your preference. Cookbooks and the internet offer a wealthy of recipes and variations for this meal-in-one or side dish. However, most recipes are created for crowds. I wanted an option that could I could serve for four to six, and not end up with a week’s worth of leftovers so I found this recipe that I adapted as my own. In the future, I’ll go back to using a variety of beans when making Cowboy Beans for a crowd, but this works for a small batch. 

Above: Cowboy Beans ready to serve.
Below: Cowboy Beans in the skillet. Ready to stir and add to the slow cooker;

Small Batch Cowboy Beans      6 servings

1 pound  lean ground beef 

1 or 2 slices of bacon, cut into pieces

28-ounce can Baked Beans, undrained

1 small onion chopped

1/2 of a yellow, orange or red pepper, chopped – optional

2 to 3 tablespoons ketchup

2 to 3 tablespoons brown sugar

1 tablespoon prepared mustard

1. Brown ground beef and bacon in a skillet. When almost browned, add chopped onion and peppers. Continue to cook under meat is browned and veggies are tender. 
2. Add remaining ingredients.  Stir well. 
3. Set to medium-high heat, cover and stir occasionally until warmed through which takes about 20 to 30 minutes  to meld flavors. OR, after combining, add ingredients to a sprayed/greased slow cooker. Cover and cook on low until warmed through about 3 hours.  Stir occasionally to prevent burning.

   

   Cowboy Beans served as a side dish for a casual supper. 

   
   
   
   
   
   

Zucchini Roll Ups

Similar to a lasagna rolls but with thin strips of zucchini taking the place of pasta. 

Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below in step #6) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

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About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

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Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 

   

   Since I had smaller sized zucchini, I overlapped ends of 2 to created a longer area for rolling up the filling 

   
   
7. Roll up the zucchini and place them seam side down in the casserole dish. 
   
   
   
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Recipe without photos . . . Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

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About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

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Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 
7. Roll up the zucchini and place them seam side down in the casserole dish. 
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Ritzy (Cracker) Meatloaf . . . including convenience assemble ahead instructions.

Ritz (butter) crackers, along with ground beef form the basis for this tasty meatloaf. While we love meatloaf as an entrée, we certainly look forward to tomorrow’s meatloaf sandwiches! 

Meatloaf Sandwich on a 40-Minute Everything Bagel Bun 

MAKE AHEAD INSTRUCTIONS — The other thing I really like about meatloaf . . . is that it can be made ahead. I assembled the sauce and meatloaf (steps 2-4) and placed them in the refrigerator. When ready to bake, I pulled them out and followed steps 5-7. 

 

Ritzy (Cracker) Meatloaf    6+ servings

Meatloaf Glaze

1/2 cup ketchup

1/4 to 1/3 cup brown sugar 

1 tablespoon yellow mustard

1 teaspoon Worcestershire sauce  

Meatloaf

1 lb. ground beef (lean 85%)

1/2 cup yellow onion, finely diced

1/4 cup red, yellow, orange or green peppers, finely dice

 2 eggs

 4 oz. (1 cup) sharp Cheddar cheese

1/4 cup whole milk

32 (1 sleeve) Ritz crackers (or any brand of butter cracke), finely crushed  

1 teaspoon each: salt, pepper & Italian seasoning

1/2 teaspoon garlic powder  

1. Preheat oven to 350°F. (Do this later if following the make ahead instructions explained above.)
2. In a small bowl combine the glaze ingredients, whisk untils mooth. Set aside for later.
   
3. In a large mixing bowl add the ground beef, onion, green pepper, eggs, cheese, milk, crushed Ritz crackers, salt, and pepper. Using clean hands, thoroughly combine all ingredients but avoid overmixing.
   
   
   

   
4. Place meatloaf mixture onto a baking pan lined with  parchment paper (that has been spritzed  with non-stick spray) and form it into a loaf shape.
   
5. Bake at 350°F for 30 minutes, remove from the oven and apply the glaze over the top of the meatloaf.
6. Return meatloaf to the oven and continue baking for 30 minutes or until the meatloaf is 160°F when the temperature is checked in the center of the loaf.
7. Remove from oven and allow to rest for 10 minutes. 
   
   
   

   
   
   

Recipe without photos . . . Ritzy (Cracker) Meatloaf    6+ servings

Meatloaf Glaze

1/2 cup ketchup

1/4 to 1/3 cup brown sugar 

1 tablespoon yellow mustard

1 teaspoon Worcestershire sauce  

Meatloaf

1 lb. ground beef (lean 85%)

1/2 cup yellow onion, finely diced

1/4 cup red, yellow, orange or green peppers, finely dice

 2 eggs

 4 oz. (1 cup) sharp Cheddar cheese

1/4 cup whole milk

32 (1 sleeve) Ritz crackers (or any brand of butter cracke), finely crushed  

1 teaspoon each: salt, pepper & Italian seasoning

1/2 teaspoon garlic powder  

1. Preheat oven to 350°F. (Do this later if following the make ahead instructions explained above.)
2. In a small bowl combine the glaze ingredients, whisk untils mooth. Set aside for later.
3. In a large mixing bowl add the ground beef, onion, green pepper, eggs, cheese, milk, crushed Ritz crackers, salt, and pepper. Using clean hands, thoroughly combine all ingredients but avoid overmixing.
4. Place meatloaf mixture onto a baking pan lined with  parchment paper (that has been spritzed  with non-stick spray) and form it into a loaf shape.
5. Bake at 350°F for 30 minutes, remove from the oven and apply the glaze over the top of the meatloaf.
6. Return meatloaf to the oven and continue baking for 30 minutes or until the meatloaf is 160°F when the temperature is checked in the center of the loaf.
7. Remove from oven and allow to rest for 10 minutes. 

Creating Legacy — Munson Dutch Meatloaf in a 9x13” baking dish

The latest edition of KANSAS! Magazine (vol 79, issue 2, 2023) features an article about Abilene, Kansas' Legacy restaurant — a fusion of the historic Brookville chicken dining establishment and Munson’s Prime. An ongoing labor of love taken on by Deanna Munson and her husband Chuck who passed away right before the magazine’s release. In a Facebook tribute to the family, the staff of KANSAS! allowed access to the article that tells the generational story about Munson beef and how they became involved in their latest venture. See it @  https://www.travelks.com/kansas-magazine/articles/post/creating-legacy-in-abilene

The Taste section always includes a recipe, and Deanna shared a family favorite that sometimes shows up on the Legacy menu. 

Munson Dutch Meatloaf — This meatloaf recipe features the natural flavors of Munson’s premium ground beef, available at Legacy Kansas. With just enough fat to add a buttery taste, their prime ground beef ups the ante for meatloaf. Deanna adapted this recipe from a traditional Pennsylvania Dutch meatloaf recipe and originally prepared it for church potlucks. For that reason, the recipe is baked in 9x13-inch casserole dishes to serve a crowd, but it could easily be cut in half. 

Yield: 24 to 30 servings

4 cups fresh bread crumbs

2 large onions, chopped

2 (8 ounce) cans tomato paste 

4 eggs

2 tablespoons salt

1 teaspoon black pepper

7 to 8 pounds Munson premium ground beef

1.   Preheat oven to 400 degrees F.

2.   Pulverize all ingredients but ground beef; hand-fold pulverized ingredients into ground beef. 

3.   Press meat mixture into two greased or sprayed 9x13-inch baking dishes. Using fingertips or a wooden spoon, press many holes into meat mixture.

Sauce

3 cups water

6 tablespoons prepared mustard

6 tablespoons white vinegar

6 tablespoons packed brown sugar

 

1.   Mix together water, mustard, vinegar, and brown sugar. Pour 3/4 of the sauce over the meat. 

2.   Cover and bake 10 minutes at 400 degrees. Reduce oven temperature to 350 degrees and bake for 1 hour 50 minutes, adding more sauce as needed. Remove cover last 10 minutes of baking.

3.   Cut in squares; serve with a spatula tucked fully under one piece for easy removal.

Cabbage Roll Soup

All the delicious flavors of classic baked cabbage rolls, but so much easier. This unstuffed cabbage soup is hearty, filling and the perfect choice for a cold winter day.

I used the minimum amount of broth as we wanted more of
 a stew-like or “stoup” consistency. 

Cabbage Roll Soup    4 to 6 servings

1 pound ground sausage or ground beef 

Salt and pepper to taste

Olive oil if needed

1 onion finely diced

1/2 of a large green pepper, diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled & diced

4 cups beef broth or more depending on desired consistency

3 (8 oz) cans tomato sauce

1 bay leaf

3 tablespoons brown sugar

1/2 cup instant brown rice

1. Heat a large pot over medium high heat. Add the ground sausage/beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, approximately 4 to 5 minutes. Add a little olive oil if meat begins to stick.
2. Add the onion and pepper; cook for 2 to 3 minutes, stirring occasionally. 
   
3. Add the garlic and cook another minute.
4. Add the cabbage, carrots, beef broth, tomato sauce, , bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
   
5. Bring to a simmer and cook for at least 30 minutes, adding instant rice during the last 10 to 15 minutes of cooking.  Check for seasoning and to make sure rice is tender. Remove bay leaf and discard.

Recipe without photos . . . Cabbage Roll Soup    4 to 6 servings

1 pound ground sausage or ground beef 

Olive oil if needed

salt and pepper to taste

1 onion finely diced

1/2 of a large green pepper, diced

2 teaspoons minced garlic

4 cups coarsely chopped green cabbage

2 carrots peeled & diced

4 cups beef broth or more depending on desired consistency

3 (8 oz) cans tomato sauce

1 bay leaf

3 tablespoons brown sugar

1/2 cup instant brown rice

1. Heat a large pot over medium high heat. Add the ground sausage/beef and season with salt and pepper. Cook, breaking up the meat with a spatula, until browned, approximately 4 to 5 minutes. Add a little olive oil if meat begins to stick.
2. Add the onion and pepper; cook for 2 to 3 minutes, stirring occasionally. 
3. Add the garlic and cook another minute.
4. Add the cabbage, carrots, beef broth, tomato sauce, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
5. Bring to a simmer and cook for at least 30 minutes, adding instant rice during the last 10 to 15 minutes of cooking.  Check for seasoning and to make sure rice is tender. Remove bay leaf and discard.

 

Philly Cheesesteak Sloppy Joes

A cross between a Sloppy Joe and a Philly Cheesesteak, this recipe is DEFINITELY A KEEPER!  My sister Marla Payne discovering this “gem” and sent a link to the recipe along with rave reviews. She found it at Best Blog Recipes. 

Philly Cheesesteak Sloppy Joe served with slaw & chips.

Philly Cheesesteak Sloppy Joes    Yield: 6 burgers

1 lb ground beef

1 small yellow onion diced

1 small green pepper diced

8 oz cremini mushrooms diced

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 to 4 tbsp A1 sauce depending on how strong you want the flavor

½ teaspoon salt

½ teaspoon pepper

1 tablespoon cornstarch

1 cup beef broth

8 oz provolone cheese sliced

6 sesame seed bakery hamburger buns or 40-minute hamburger buns 

1. In a large skillet over medium heat add ground beef and cook while breaking apart until no longer pink. Drain grease.
   
2. Return beef to the skillet then add onions, green peppers, and mushrooms. Cook for an additional 5 to 7 minutes, or until onions are tender.
   
   
   
3. In a small separate bowl combine beef broth and cornstarch. Whisk until no lumps remain. Pour broth over meat and stir well.
4. Add ketchup, Worcestershire sauce, A1 sauce, salt, and pepper. Stir well. Let cook until most of the liquid has been absorbed, about 5 minutes. TIP: The A1 sauce has a strong flavor. Start with 2 tbsp sauce and increase to 4 tbsp if you want your meat mixture to be bolder in flavor.
5. Turn off the heat to the burner. Add sliced provolone cheese to the top of the beef and allow to melt.
   
6. Serve meat and cheese mixture on sesame seed hamburger buns.

Recipe without photos . . .

Philly Cheesesteak Sloppy Joes    Yield: 6 burgers

1 lb ground beef

1 small yellow onion diced

1 small green pepper diced

8 oz cremini mushrooms diced

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 to 4 tbsp A1 sauce depending on how strong you want the flavor

½ teaspoon salt

½ teaspoon pepper

1 tablespoon cornstarch

1 cup beef broth

8 oz provolone cheese sliced

6 sesame seed bakery hamburger buns or 40-minute hamburger buns 

1. In a large skillet over medium heat add ground beef and cook while breaking apart until no longer pink. Drain grease.
2. Return beef to the skillet then add onions, green peppers, and mushrooms. Cook for an additional 5 to 7 minutes, or until onions are tender.
3. In a small separate bowl combine beef broth and cornstarch. Whisk until no lumps remain. Pour broth over meat and stir well.
4. Add ketchup, Worcestershire sauce, A1 sauce, salt, and pepper. Stir well. Let cook until most of the liquid has been absorbed, about 5 minutes. TIP: The A1 sauce has a strong flavor. Start with 2 tbsp sauce and increase to 4 tbsp if you want your meat mixture to be bolder in flavor.
5. Turn off the heat to the burner. Add sliced provolone cheese to the top of the beef and allow to melt.
6. Serve meat and cheese mixture on sesame seed hamburger buns.

Instant Pot Stuffed Pepper Casserole

Our fall garden was the inspiration behind this comfort food casserole that mimics stuffed peppers but it much quicker . . . taking just about 30 minutes in the Instant Pot. 

Since we normally cook for two, and I have a 3-quart instant pot, I cut the ingredients in half but otherwise followed the recipe poste on shurary sweets blog. 

Instant Pot Stuffed Pepper Casserole    Serves 6 

1 pound ground beef

1 small yellow onion, diced (about ½ cup)

2 cloves garlic, minced

2 green bell peppers, diced

1 can (14 oz) diced tomatoes (don't drain)

1 can (15 oz) tomato sauce

⅔ cup beef broth

⅔ cup jasmine rice

1 tablespoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon black pepper

2 cups shredded Cheddar or Cheddar-Jack cheese

1. For the pressure cooker, select "browning/ sauté " to preheat the pot. Once hot, add the ground beef and onion and sauté for about 5 minutes, stirring occasionally until beef is browned. 
2. Add the garlic and bell peppers, sauté for 1 minute.
   
3. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
   
4. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt. 
   
   
   
   
   
   

   

   
   

Recipe without photos . . . Instant Pot Stuffed Pepper Casserole    Serves 6 

1 pound ground beef

1 small yellow onion, diced (about ½ cup)

2 cloves garlic, minced

2 green bell peppers, diced

1 can (14 oz) diced tomatoes (don't drain)

1 can (15 oz) tomato sauce

⅔ cup beef broth

⅔ cup jasmine rice

1 tablespoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon black pepper

2 cups shredded Cheddar or Cheddar-Jack cheese

1. For the pressure cooker, select "browning/ sauté " to preheat the pot. Once hot, add the ground beef and onion and sauté for about 5 minutes, stirring occasionally until beef is browned. 
2. Add the garlic and bell peppers, sauté for 1 minute.
3. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
4. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.