Recipe by M. Bolt
"Ground beef with rice in a tomato sauce."
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1 (8 ounce) can
sliced mushrooms, drained
salt and ground black pepper to taste
1 (15 ounce) can
Thanks to previous reviewers, I knew ahead of time that this recipe needed some doctoring. So I skipped the butter and browned the ground beef with onions, twice the garlic, and some chopped green pepper. I didn't have mushrooms, so I added corn instead, plus a healthy amount of oregano, salt, and pepper. I covered the skillet with cheddar right before serving, and it came out great. Even my three-year-old ate it without any complaints. We will definitely be doing this again.
I just don't get it; this was not tasty at all; very lifeless. I even used half spaghetti sauce, oregeno, doubled the garlic and added corn instead of mushrooms. There's no way around it... I wouldn't make it again.
If you want a really good, crowd pleasing "rice mess" (we call it "tex-mex") just throw a can of your favorite chili in per cup of cooked rice. You can add corn or green chiles or whatever. Top it with cheddar and you're golden. Easy. Yummy. Serve tortilla chips on the side.
Easy and decent leftovers. I added some chopped green pepper into the mix as well and it reminded me of the best part of stuffed green peppers -- the filling! Nice recipe base to tailor to your tastes with spices. Thanks!
This is soooo delicious. Pretty easy to make also. I didn't expect much out of this dish by the name, but it is surprisingly good. I recommend this dish to anyone.
this reminded me of a dish my mom used to cook when i was a kid that had the glamorous name of "gluck." it was always one of my favorites and now i can make it for my kids. thought it was really good.
I think this recipe provides a good base, but like several of the previous reviews have stated: you have to add to this to really make it a great recipe. I didn't have fresh garlic on hand, so I used garlic powder instead to simmer with the onions in butter. Next, I added the ground beef, chopped green/red peppers, a can of mushrooms, some peperoni slices, the cooked rice, 2 cans of tomato soup (I didn't have tomato sauce on hand either), and some water. For seasonings, I added cumin, cajun seasoning, black pepper, salt, oregano, and italian seasoning. After simmering for a while, I added mozerella cheese instead of the cheddar (which was suggested by a previous reviewer). It was really delightful and my family of 6 really enjoyed it--there were no leftovers!! Thanks to M.Bolt for sending this recipe in!
This is a quick and easy one pot meal. I had left over rice, so mine was even easier. I think if I make this again I will add a little italian seasoning to the mix and it was bland. My 22 month old daughter liked it though. I think it would also be good with a little chili power and cumin mixed in and substitute corn and black olives for the mushrooms to give it a mexican feel.
I really enjoy this recipe. It is quick to make and usually I have all the ingredients on hand. I do add a can of corn to this. Fresh Italian bread goes great with this. It is a good recipe to adjust to your families personal tastes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 472
** Calories from Fat: 259
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