Ingredients
-
1
-
1 1/2
-
1
-
2
-
1/2
-
1
-
1/4
-
-
4
-
1/2
-
2
-
-
-
-
Directions
Bulgur and Ground Beef Casserole, I found this in a book from the American Heart Assoc Haven’t prepared it yet, but I plan to as it sounds good , I loved this dish and so did the rest of my family, including my picky eater son It has a nice exotic–yet familiar–flavor used diced canned tomatoes instead of fresh, and I added quite a bit more salt than was called for (to our taste) I also didn’t bother putting it in a casserole, just kept it simmering on the stove for a bit A simple, healthy one-dish meal for weeknights Thanks for posting , I wasn’t too impressed with this dish when I first made it But it seems to taste better after sitting awhile Leftovers the next day were quite tasty, and I will definitely make this again
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Steps
|
1
Done
|
In a Medium Bowl, Soak Bulgur in Cold Water For 15 to 30 Minutes, or Until Soft. Set Aside. |
|
2
Done
|
Meanwhile, Heat a Heavy Non-Stick Skillet Over Medium-High Heat. Add Beef and Saute For 4 to 5 Minutes or Until Meat Is No Longer Pink. Drain Fat from Pan. |
|
3
Done
|
Add Onions to Skillet and Cook Until Tender, 3 to 4 Minutes. |
|
4
Done
|
Drain Bulgur and Add to Meat Mixture With Cilantro, Dill Weed, Salt, Pepper, Chipped Tomatoes, Vegetable Juice and Lemon Juice. Stir Gently. |
|
5
Done
|
Place Mixture in a 10 X 10 X 2 Inch Baking Dish or Oven Proof Casserole Dish. |
|
6
Done
|
Bake at 350 Uncovered For 15 to 20 Minutes or Until Heated Thoroughly. |
