Beef With Black Olives Pie Recipes

Steps:

• Preheat oven to 300 degrees F.
• In a large Dutch oven over medium-high heat, add the oil. Season the chuck roast with salt and pepper. Sear until nicely browned on all sides, about 2 minutes. Add the onions, carrots, garlic, oregano, cumin, cinnamon stick, tomatoes and beef stock. Make a slit in the Scotch bonnet or habanero pepper and add it to the sauce. Cover with a lid and braise in the oven until the meat is fork tender, about 1 1/2 hours. Remove from oven, fold in the green olives, capers and parsley and serve over rice, if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
• Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
• Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
• Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

Steps:

• First make the filling. Heat the oil in a large casserole on a high heat. Coat the meat in the seasoned flour and fry until browned all over. Remove the meat from the pan and set aside.
• Reduce the heat and add the butter to the pan. Stir in the onions and gently stew for 10 minutes or until translucent. Keep checking and stirring to make sure the onions do not burn.
• Throw in the garlic, parsley and spices, and stir for a couple of minutes. Return the meat to the pan, then pour in the tomatoes, olives and water.
• Stir through the tomato paste.
• Mash up the tomatoes a bit with your spoon and scrape the bottom of the pan to keep it from sticking. Gently simmer for 2 hours - keep checking to make sure it does not burn or stick to the bottom of the pan and give it.
• a gentle stir; add some more water if it starts to dry out.
• While it is simmering, prepare the pastry. Mix all the dry ingredients together in a large bowl.
• Rub in the butter between your thumb and fingers until it looks like breadcrumbs. Add the milk a little at a time and combine until you.
• have a soft dough.
• Depending on the type of flour you are using, you may need a little more or less milk than suggested. Roll the dough into a ball, cover it in cling film and pop it in the fridge until needed.
• Preheat the oven to 425°F Once the filling has finished simmering and is an aromatic tender stew, with a nice thick rich sauce, remove the cinnamon stick.
• Taste the filling and season it with salt and pepper accordingly. Pour the mixture into a medium pie dish.
• Roll out the pastry to make a lid for the dish. Brush the edges of the dish with water so the lid will stick.
• Cover the dish, press down the edges and trim. Cut a small hole in the top to let the steam escape, and bake the pie for 20 minutes.
• I like to serve with boiled sweet potatoes, tossed in butter and chopped fresh parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
• Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
• Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside. , In a large bowl, combine the muffin mix, milk, egg and 1 cup cheese. Pour into a greased 9-in. pie plate. Bake at 375° for 5-6 minutes. , Spoon beef mixture over crust, leaving a 1/2-in. edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese. Bake 1-2 minutes longer or until cheese is melted. Serve with sour cream and olives if desired.

Steps:

• To make the crust, use fingertips to quickly work the flour into the butter until the mixture has the consistency of coarse cornmeal. Add the salt. Beat the egg yolk into the ice water. Form a well in the flour and butter mixture, pour in the liquid and, using the heel of the hand, work the liquid into the flour mixture until the dough can be shaped into a ball. Wrap in plastic. Chill for 1 hour.
• Make the filling by melting the butter in a large skillet over high heat. Reduce the heat to low and add the onions. Cook, stirring frequently until the onions are light brown, about 15 minutes. Adjust the flame to avoid burning. Season with salt and pepper and set aside.
• Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface and place in a large pie or tart pan. Press the dough into the pan and crimp the edges.
• Arrange the anchovies in a starburst pattern from the center of the pie. Sprinkle on half of the black olives. Layer in half of the onions, then the remaining black olives and then top with the remaining onions. Bake the tart until the crust is golden and the onions are caramelized and brown, 40 to 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
• Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
• Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Steps:

• In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes. , Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers. , In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.

Steps:

• Preheat oven to 425°. In a large skillet, cook beef over medium heat until beef is no longer pink. Add garlic; cook 1 minute longer. Drain. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper. Fold in beans, 1-1/2 cups cheese, 1/2 cup onions and beef mixture., On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is lightly browned, 30-35 minutes. Let stand for 5 minutes before cutting. Serve with sour cream, olives and remaining picante sauce, cheese and onions.