Pinto Bean Ground Beef Casserole Recipes

Steps:

• Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
• Heat a large skillet over medium-high heat. Cook and stir ground beef with vegetable blend and onion until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine the beef mixture and pinto beans in a large pot. Stir in chicken broth, tomatoes, bacon bits, Creole seasoning, garlic, salt, black pepper, cumin, mustard, and red pepper flakes. Add enough water to cover. Simmer until beans are tender, adding more water as needed, 3 to 4 hours.

Steps:

• Place pinto beans into a pot and cover with several inches of cool water; let soak, 8 hours to overnight.
• Drain beans and add fresh water to cover. Bring to a boil; reduce heat and let simmer until beans are soft, 40 to 45 minutes.
• While beans are cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with seasoned salt in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and set aside.
• Heat olive oil in a skillet over medium heat. Add onion and saute until soft, translucent, and starting to brown, about 5 minutes. Add garlic and saute for 2 minutes more. Add cumin, dried cilantro, and Mexican oregano and saute for 1 minute more.
• Drain beans. Mix with browned beef, onion mixture, diced tomatoes, chicken broth, 1 cup water, and tomato paste in a heavy stockpot. Simmer over low heat for 45 minutes, adding more water as needed to achieve desired consistency for the stew.
• Add green onion, cilantro, and lime juice. Serve hot.

Steps:

• Put 1 cup dried pinto beans in pressure cooker with 2 teaspoons olive oil, add water to fill pressure cooker half full, lock lid, and pressure cook at high pressure 15 minutes. Start to time after high pressure is reached. Turn off heat and let pressure release naturally, about 15 minutes. When all pressure is released, drain beans into colander, reserving 1 cup bean cooking liquid. You can also use 2 cans pinto beans, rinsed well in a colander placed in the sink, then drained. While beans are cooking, heat 2 teaspoons olive oil in large heavy frying pan, add ground beef, and season with Spike seasoning, then saute until beef is well-browned, breaking apart with back of the turner as it cooks. When it's well browned, remove beef to a bowl. Heat 2 teaspoons more olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown. Add minced garlic and saute 2 minutes more, then add Mexican oregano, cumin, and dried cilantro and saute about 2 minutes more. When beans have finished cooking and been drained into a colander, add cooked ground beef to pressure cooker, followed by onion/garlic/herb mixture. Add chicken stock to frying pan and simmer a minute, scraping off any browned bits and adding that liquid to pressure cooker, along with 1 cup reserved bean cooking liquid or water, if using canned beans. Add beans, tomato paste and can of tomatoes to pressure cooker. Lock lid and pressure cook for 2 minutes at high pressure. Start to time after high pressure is reached. Turn off heat and let pressure release naturally, about 15 minutes. When pressure is released, add sliced green onion, chopped fresh cilantro, and lime juice, turn heat on and cook with lid off for about 5 minutes. Serve hot, with additional chopped cilantro to add at the table if desired.

Steps:

• Heat the oven to 375°.
• Cook the beef in the skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Rinse and drain the beans in a strainer. Mix the beef, beans, tomato sauce, salsa and chili powder in the ungreased baking pan.
• Cover with lid or aluminum foil and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly. Carefully remove the lid, and sprinkle cheese over the top. Continue baking uncovered about 5 minutes or until the cheese is melted.

Steps:

• Saute beef, onion, and pepper.
• Place in a sprayed casserole dish.
• Layer next 3 ingredients.
• Mix milk and corn meal together.
• Pour on top of other ingredients.
• Bake at 400 degrees for 20 to 25 minutes until golden brown.

Steps:

• Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
• Heat the oil in a large skillet over high heat. When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and garlic and cook until the onions are soft, about 5 minutes more. Add the beans, salsa and 1/2 cup water and bring to a simmer; cook until the sauce thickens and coats the meat, about 5 minutes. Add salt and pepper to taste. (This beef-and-bean mixture can be made up to a day ahead of time.)
• Lay half the tortilla chips on the bottom of the oiled casserole dish. Spread half the meat mixture on top. Sprinkle half the cheese blend over the meat. Repeat with the remaining chips, meat and cheese. Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
• Top with sour cream, lettuce, tomato, avocado and pickled jalapenos if desired. Serve with more salsa and tortilla chips on the side.

Steps:

• Saute beef and onion together, drain well.
• Combine beef, onion,beans, tomatoes, corn, cheese, and cream of chicken.
• Stir well and then place into a large baking dish.
• Mix milk and corn meal together (make sure batter isn't too thin) and spread on top of ingredients.
• Bake at 400 degrees for 30 or minutes until golden brown.

Steps:

• Crush tortilla chips and sprinkle into a greased 13x9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese. , Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired.