Casserole

Easy Oven Stew

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2 pounds beef stewing meat, cut into 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
5 carrots, peeled and cut into 1 inch pieces
3 potatoes, peeled and cut into 1 inch pieces
1 14.5 ounce can whole tomatoes
1 1/2 cup water
1 1 3/8 ounce packet dry onion soup mix*

*The packets that I have are 1 ounce. I have a suspicion that is not going to make a lot of difference.

Preheat oven to 400°.

Mix the flour, salt, and pepper, and toss with the beef to coat. Put the oil in a 3 quart casserole dish and add the beef, then stir to evenly distribute the oil.

Bake uncovered for 30 minutes, then stir the beef and add the remaining ingredients. Reduce heat to 375°, cover, and bake for an additional 2 hours.

Taco Bake

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1 8 ounce package shell macaroni
1 pound ground beef
1 small onion, chopped
3/4 cup water
1 1.25 ounce package taco seasoning
1 15 ounce can tomato sauce
1 4 ounce can chopped green chilies
2 cups or 8 ounces shredded cheddar cheese

Preheat oven to 350°. Cook the macaroni until al dente (still slightly firm). Brown the beef with the onion. When cooked, add the water and taco seasoning. Cook until thickened.

Layer half of the beef in a greased casserole dish, then a layer of half the macaroni, cover with half the tomato sauce, then a layer of half the cheese. Cover with the chilies, then repeat the layers.

Bake for 30 minutes.

Melissa’s Note: The layering instructions are a complete guess based solely on the cheese being divided. Follow your instincts! 🙂