It is around this time of year, during the holidays that I start to pull out my arsenal of super quick recipes. I find that getting dinner to the table quickly, helps me do what I really want to do. . .bake! Both of these recipes are family stand bys and pull together quickly. The pasta bake does take a little longer, but in the world of cooking, it’s just a matter of getting it into the oven earlier so you can get on to other things. The beef rice dish will come together in less than 30 minutes.
Mexicali Beef Rice
You will need:
1 can (14.5 fluid ounces) beef broth
1/2 cup chopped onion
2 cups instant rice
1 can (4 ounces) diced green chiles, drained
1 pound ground beef, fully cooked and drained
1 can (14.5 ounces) Mexican-style diced tomatoes
1/2 cup ketchup
Directions:
Combine broth and onion in medium skillet; bring to a boil. Add rice; cover. Turn off heat. Let stand for 5 minutes.
Add chiles, beef, tomatoes and ketchup. Cook over low heat for 5 to 10 minutes or until hot and thickened. Add salt and ground black pepper to taste.
Penne Beef Pasta Bake
You will need:
1 pound dried penne pasta, prepared according to package directions
8 ounces lean ground beef
1 small onion, chopped
2 cups water
2 cans (6 ounces each) Italian tomato paste
1/3 cup red wine or water
1 tablespoon beef bouillon granules
2 cups (8 ounces) shredded Monterey Jack cheese
Directions
Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, wine and bouillon; cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended.
Layer ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover.
Bake for 20 to 25 minutes or until heated through and cheese is melted. Season with salt.