Ingredients:

  • 1 tbsp Olive oil or vegetable oil
  • 1 large Yellow onion, diced fine
  • 1 large Green bell pepper, diced fine
  • 3 cloves Garlic, minced
  • 5 lb Lean ground beef (15-20% fat preferred)
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 (28 oz) can Crushed tomatoes
  • 1 cup Beef stock (low sodium)
  • 1/4 cup Ketchup or BBQ sauce
  • 2 tbsp Worcestershire sauce
  • 2 tsp Chilli powder (mild or medium)
  • 1 tsp Ground cumin
  • 1/2 tsp Dry mustard powder
  • 3 cups Cooked long-grain white rice
  • 1 cup Mature Cheddar cheese, grated
  • 1 tbsp Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  2. Heat the oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and sauté for 5–7 minutes until softened and translucent.
  3. Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned and no pink remains.
  4. Drain off any excess fat (this is crucial for a non-greasy casserole). Reduce heat to medium. Add the minced garlic, chilli powder, cumin, and mustard powder. Cook, stirring constantly, for 1 minute until the spices are fragrant.
  5. Pour in the crushed tomatoes, beef stock, ketchup/BBQ sauce, and Worcestershire sauce. Stir well to combine all ingredients.
  6. Bring the mixture to a gentle simmer. Season generously with salt and pepper. Reduce the heat to low and let the sauce simmer, uncovered, for 5 minutes.
  7. Remove the skillet from the heat. Gently fold in the three cups of cooked rice until evenly distributed throughout the beef mixture.
  8. Spoon the entire hash mixture evenly into the prepared casserole dish.
  9. Sprinkle the grated Cheddar cheese evenly over the top. Bake for 20–25 minutes, or until the sauce is visibly bubbly and the cheese is melted and lightly golden brown.
  10. Remove the casserole from the oven. Let it rest for 10 minutes before serving. Garnish with fresh chopped parsley.