Make potatoes as directed on pouch, using water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes. Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish.
Heat the oven to 350 F. Grease a 9 x 13 x 2-inch baking pan (2 1/2- to 3-quart size). Heat the olive oil in a large skillet over medium heat. When the oil is hot and shimmering, add the ground beef, onions, and celery. Cook until the beef is browned and the vegetables are tender, stirring frequently.
How do you cook potatoes in a BBQ?
Cover and cook on LOW 8 hours or until tender. Unwrap potatoes; split lengthwise, cutting to but not through the other side. Shred roast with 2 forks, and stir to combine with onion mixture. Top each potato with 1/2 cup beef mixture, 2 tablespoons cheese, 1 tablespoon sour cream, 2 teaspoons green onions, and 1/4 teaspoon pepper.
How to make stuffed potatoes with BBQ Beef?
Shred BBQ beef with fork and stir with cooking sauce and onions. Unwrap each potato and slice opening on top. Using a fork, fluff potato inside. (See Note 3) Top each potato with 1/2 cup BBQ beef mixture, tablespoon of sour cream, shredded cheese and green onions. Serve immediately. 2 medium or 1 large red onion should be fine for 2 cups total.
How to make a potato and beef casserole?
Combine the cream of mushroom soup, onion, milk, salt & pepper, in a mixing bowl. Mix until well. Layer the potatoes, soup mixture and meat in a 2 quart baking dish. Bake in the oven for 1 and 15 minutes or until potatoes are nice and fork tender. Remove the casserole from the oven, and top with the sharp cheese.
How to make a loaded BBQ potato casserole?
Heat Byron's Pork BBQ according to package directions. Lightly spray a 9 x 13 casserole dish with cooking spray and set aside. While the pork is cooking, boil potatoes in salted water until fork tender. Mash the potatoes together with the cream cheese, butter, bacon, green onions, and 8 ounces of shredded cheese.
Barbecue Beef and Potato Bake Recipe
In stock pot, brown ground beef and drain. Keep warm. In a large skillet with lid, heat oil over med-high. Add diced potatoes to skillet, stirring until they begin to brown. Add 1/4 cup water, stir potatoes and cover with lid to steam. Reduce heat to medium, and stir every couple of minutes, adding small amounts of water as needed.
This is an easy dinner with simple ingredients and amazing results. The potatoes are so tender and flavorful from cooking together with the brisket, it’ll be your favorite way to eat potatoes. If you like this recipe, make sure to try my 3-Ingredient Oven Baked Corned Beef, Instant Pot Corned Beef, and Reuben Sandwiches. CORNED BEEF AND POTATOES
1 cup sharp cheddar cheese (shredded) Preheat oven to 350 degrees F . Brown the ground beef over medium heat, and be sure to drain the fat. Combine the cream of mushroom soup, onion, milk, salt & pepper, in a mixing bowl. Mix until well. Layer the potatoes, soup mixture and meat in a 2 quart baking dish.
Slow cooker shredded beef, cheddar cheese, tangy BBQ sauce, and green onions are all piled into a fluffy baked potato for an easy all-in-one dinner.
For a tasty variation, slice the potatoes about 1/4" thick, drizzle with melted butter and toss with garlic and herbs. Add a few thinly sliced onions for extra flavor. Wrap about 5–6 slices per foil packet. Any type of potato can be barbecued. Russet potatoes work well - they're known as 'baking potatoes' and are nice and fluffy when done.
Barbecued Beef and Potato Casserole Recipe
Make the meatballs: Heat oven to 350ºF and line a large rimmed baking sheet with parchment paper. Use a garlic press to crush garlic into a medium bowl or remove papery skin and finely grate garlic clove. Pick about 1 cup parsley leaves and fine stems from bunch and finely chop the leaves and stems until you have 1/4 cup.
Brown ground beef, salt, pepper and onions. Drain. Cover bottom of casserole dish with a layer of potatoes and a layer of ground beef. Pour half of soup mixture over this. Add another layer of potatoes and ground beef. Add remaining soup mixture. Bake, covered, for 1 hour at 350 degrees. 15 reviews. Add review or comment.
Preheat oven to 400°F. In a dry large skillet over medium-high heat, cook onion and mushrooms with 1 teaspoon salt, stirring occasionally, until mushrooms release their moisture, 6 to 8 minutes. Add 1 tablespoon oil and beef. Cook, stirring and breaking up meat, until no longer pink but not cooked through, about 3 minutes. Advertisement. Step 2.
Scrub the potatoes clean and bake them at 425 degrees for 1 hour. Reduce oven temperature to 350 degrees. When the potatoes have cooled enough to handle, scoop out the white flesh and place it in a bowl. Discard skins. Using an electric mixer, mash the potatoes until smooth. Add butter, sour cream, and milk.
Add the beef back into the pan and sprinkle with the flour. Stir until the flour is dissolved. Add the wine, broth, water, thyme, bay leaves, and sugar. Bring to a boil, then cover and braise in the oven for 2 hours. After 2 hours, add the carrots and potatoes.
Barbecue Beef and Potato Bake
BARBECUE BEEF IN A POTATO NEST. 4 servings Preparation Time: 15 Minutes Cooking Time: 15 Minutes . Ingredients • 2 teaspoons vegetable oil • 1 small red or green bell pepper, seeded and finely chopped • 2 cups sliced mushrooms • 1 pound lean ground beef • 3/4 cup barbecue sauce • 2/3 cup 2% milk (approximate)
Preheat oven to 400°. Scrub sweet potatoes, prick skins with a fork, and rub all over with oil. Set on a baking sheet and bake until a fork slides in with no resistance, 40 to 55 minutes depending on the size of the potatoes. Meanwhile, heat a couple tablespoons of oil in a frying pan.
Step 2. Place sweet potato in a large saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 2 minutes or until just tender. Drain and cool. Step 3. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes or until bubbly. Remove pan from heat and slowly whisk in milk.
5 Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired). 6 Make Cheese sauce:. 7 Melt 3 T butter in saucepan over med-high heat. 8 Add 3 T flour, and the salt and pepper. Stir quickly to blend. 9 Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
Instructions. Preheat the oven to 300 degrees F. Season the ribs all over with salt and pepper, then arrange in a 13 by 9-inch baking dish (it will be a tight squeeze). Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth. Pour 1/3 of the sauce (about 1/2 cup) over the ribs.
Barbeque beef and potato bake
Place in Crockpot; cover top of can or mold with 6 to 8 paper towels. Cover and cook on High about 3 1/2 hours (cook on High 4 to 5 1/2 hours in 5-quart model, using 3-pound coffee can). Crock-Pot lid should not be tightly closed but slightly raised, to allow release of excess moisture.
Toss the wood chips on the coals or, if using a gas grill, place in the smoker box. Cover the grill. Smoke- roast the potatoes until tender, about 1 hour. To test for doneness, pierce a potato through the top with a skewer. It should pierce easily. Transfer the potatoes to a cutting board and let cool slightly (cool enough to handle but still hot).
Beef ribs with barbecue sauce, jacket potatoes and chive cream recipe by James Martin - Place the ribs into a large, wide saucepan. Just-cover with water and add the onion, garlic, fennel seeds and star anise. Bring to the boil, then reduce the heat and simmer very gently for three hours Get every recipe from Home Comforts by James Martin
Close the crisping lid. Select BAKE/ROAST, setting temperature to 350 degrees and timer to 15 minutes. Select START to begin. Once vegetables are tender and roasted, transfer them and the ribs to a serving tray. Top short ribs with barbeque sauce, and drizzle vegetables with balsamic glaze.
Slice the celery (if using) into 3-inch to 4-inch lengths. Scatter the celery over the potatoes. Cut the butter into small pieces and scatter over the vegetables. Sprinkle with the kosher salt and pepper. Wrap the foil around the steak and vegetables and fold the edges over to seal. Bake for about 1 1/2 hours, or until the beef is very tender.
BBQ Beef-Stuffed Potatoes Recipe
Mix together & pour over potatoes. Cover with lid & bake at 400 Bake 325 degrees fahrenheit for 45 minutes. ITALIAN POTATOES: Place peeled and sliced potatoes in baker. Melt 1/2 stick butter; add 1 tablespoon Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400 degrees fahrenheit for 20 minutes or until done.
Cook the lean ground beef, bacon pieces, and chopped onion in a dutch oven until the beef and bacon are cooked, about 7- 10 minutes. Add remaining ingredients and stir well. cover and bake at 350 degrees for 1 hour, serve hot. Please watch the recipe video first! it's right below the directions.
Slow baked beef ribs rubbed in spices, slow baked and brushed with BBQ sauce. These easy oven baked beef ribs are tender, fall off the bone good.
BBQ Chicken Stuffed Baked Potatoes. Preheat the oven to 350 degrees. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet.Drizzle the potatoes lightly with oil.
Preheat oven to 375°. Place sweet potatoes on a large baking sheet. Toss with oil and season with salt and pepper. Bake until tender, about 1 hour, depending on size.
Southwestern-Style Beef and Potato Casserole Recipe
1. Wash potatoes well and scrub skins. Using a fork, poke a few holes in the skin of each. 2. Microwave potatoes for 6 to 8 minutes each, or until tender in the middle when poked with a fork (or bake in the oven at 400ºF for 1 hour until tender.) 3. Meanwhile, heat a skillet over medium heat, add oil and onions.
Full nutritional breakdown of the calories in BBQ Pulled Pork Stuffed Baked Potato based on the calories and nutrition in each ingredient, including Baked Potato, with skin, Lloyds Barbeque shredded chicken, Cheddar or Colby Cheese, Low Fat, Sour Cream, reduced fat and the other ingredients in this recipe.
Remove from oven. Reduce oven temp to 170°C (or 150°C for fan forced oven). Fry up the prosciutto slices until crispy. Remove and dice. Place sweet potatoes onto baking tray lined with baking paper. Pierce the potatoes a few times with a fork. Bake for approximately 1 hour (cooking time may vary due to the size of sweet potato).
Slow Baked Boneless Beef Short Ribs. Truly the best way to make boneless, fork-tender, fall-apart beef short ribs. These Slow Baked Boneless Beef Short Ribs will melt in your mouth with a luscious gravy that just begs for creamy mashed potatoes! ·. 3 h 30 m.
Directions. Preheat oven to 275 degrees. Placed short ribs in a large casserole dish or Dutch oven. Mix together sauce and water or beer. Pour over ribs and turn ribs to cover. Add onions, mixing to cover in sauce. Cover and bake at 275 degrees for 3 hours or until done.
Ground Beef and Potato Casserole Recipe
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