Baked Beef & Rice

This is the kind of casserole your grandma made on a Tuesday night and everyone cleaned their plate without being asked.

Ground beef, raw rice, and chopped onion get sautéed together in bacon drippings until everything is fragrant and starting to brown. Then tomato juice, boiling water, paprika, and sliced stuffed olives go in for a saucy, slightly tangy base with just a hint of brininess from those olives.

Covered tight and baked low, the rice absorbs all that beefy tomato liquid and puffs up tender. In the last 10 minutes, a blanket of shredded cheddar goes on top and melts into a golden, bubbly crown.

Five minutes of prep, one dish, and dinner is handled.

Kitchen Tips

• Use regular long-grain white rice, not instant. Instant rice will turn to mush in the oven.
• Keep the casserole tightly covered for the full hour so the rice steams properly.
• Bacon drippings add serious flavor to the sauté, but butter or oil work if you don’t have any on hand.