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Craig Claiborne's California Casserole

 

 

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California Casserole

iconicon
The Best of Craig Claiborne:
More than 1,000 Recipes from
His New York Times Food Columns
and Four of His Classic Cookbooks
icon

by Craig Claiborne with Pierre Franey, 1999,
Times Books, Random House

Alibris 

Yield: 8 servings

1 pound ground round steak
1 tablespoon peanut oil
1 garlic clove, finely minced
Salt and freshly ground pepper to taste
1 large onion, finely chopped
1 green pepper, cored, seeded, and chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
Tabasco sauce to taste
One 16-ounce can Italian plum tomatoes
One 16-ounce can kidney beans
3/4 cup rice
1/4 cup chopped stuffed green olives
3/4 cup shredded Cheddar cheese

1. Preheat the oven to 350 degrees F.
2. Cook the meat in oil until it loses its red color. Add the
garlic, salt, pepper, onion, green pepper, and chili
powder. Cook for 5 minutes, or until onion is wilted.
3. Add Worcestershire, Tabasco, tomatoes, kidney beans,
and rice and turn into a buttered 2-quart casserole.
Bake, uncovered, for 45 minutes.
4. Sprinkle with olives and cheese and bake for 15 minutes
longer, or until cheese has melted.
 

Featured Archive Recipes:
More from Craig Claiborne!
Bean Burrito Casserole
Beef and Cheese Enchilada Casserole 
Chicken, Black Beans and Corn Enchilada Casserole
King Ranch Casserole
 

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