Tuesday, October 26, 2004

Chuck Wagon Casserole (update) # 2

Well I made it again tonight with a few revisions - still needs work.

But I'm almost there!!! Update # 3 should be the one that wins the gold or makes me give up. ( my wife will only be a test subject so many times) if it ain't right next time, the recipe won't see my stove again. (but maybe I can sneek it back into the rotation.) Stay tuned.


Sunday, October 24, 2004

Chuck Wagon Casserole (update)

Alrighty then, I fixed the casserole and it was ok, but there are some changes to be made.

Here are the changes I will make next time.

1 1/2 to 2 pounds of beef

Black olives - instead of green

2 green bell peppers - instead of 1

I couldn't find Italian plum tomatoes at the store - so I used Italian stewed tomatoes.

This part needs more research on my part, I didn't like the taste of the stewed tomatoes, too much of a twang.

There needs to be some kind of crust at the bottom.

Crackers or Tortilla chips or something.

Maybe a different mix of beans - light kidney and maybe chili beans

More Worcestershire sauce - maybe 3 Tbls

I used mild cheddar and this was ok but maybe a mix - maybe Cheddar and Colby.

Any way this recipe needs a little work, I think it will be a good one once it is nailed down a little better.

I will let you know how the next one turns out. Or maybe you have some ideas, the object is to stay as close to the recipe ingredients as possible, if you have any ideas let me know.

About time to dust of my chili recipe, I will post that recipe as well fairly soon.


Thursday, October 14, 2004

Chuck Wagon Casserole

This looks like a good recipe. I haven't made it yet but I will soon. Enjoy


Chuck Wagon Casserole

Yield: 6 servings.


3 tablespoons corn oil (see note)
1 pound ground beef (chuck,round,or sirloin)
1 large onion, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 tablespoon chili powder
1-pound can Italian plum tomatoes, undrained
1-pound can kidney beans, undrained
1/2 cup chopped pitted green olives
1 tablespoon Worcestershire sauce
Pinch of ground cumin
Tabasco sauce to taste
Salt and black pepper to taste
3/4 cup shredded sharp Cheddar

Instructions:1. Heat the oven to 350 F. Grease 11/2- to 2-quart casserole.

2. In a nonstick skillet, heat oil over moderate heat, add beef, and stir until lightly browned, 8 minutes. Add onion, bell pepper, garlic and chili powder and stir till the vegetables soften, about 5 minutes.

3. Scrape mixture into the prepared casserole; add the tomatoes, beans, olives, Worcestershire and cumin, season with Tabasco, and salt and pepper, stir well. Bake 30 minutes. Sprinkle cheese over the top. Bake until golden brown, 20 minutes.

Note: you can use Olive oil instead, or you can omit the oil altogether.