Publisher Photo
Publisher Photo
This hearty dish really warms up the kitchen on cold days and pleases empty tummies! I like the fact that I can combine all the ingredients, pop it into the oven and forget about it. I learned to cook in 4-H as a child. Now I'm a 4-H leader and enjoy teaching kitchen skills to others. - Sarah Carpenter, Trumansburg, New York
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours

Ingredients

  • 3 cups water
  • 3 medium potatoes, cubed
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 1/2 pound ground beef, cooked and drained
  • 1/4 cup chopped celery
  • 1/4 cup uncooked long grain rice
  • 2 teaspoons salt
  • 1/2 teaspoon pepper

Directions

In a large bowl, combine all ingredients. Transfer to an ungreased ovenproof Dutch oven or 13-in. x 9-in. baking dish. Cover and bake at 350° for 1-1/2 hours or until vegetables are tender. Yield: 6 servings.
One medium celery yields about 1/2 cup chopped or sliced celery.
Originally published as Baked Beef Chowder in Taste of Home Ground Beef Cookbook 1999, p143

  • 3 cups water
  • 3 medium potatoes, cubed
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 1/2 pound ground beef, cooked and drained
  • 1/4 cup chopped celery
  • 1/4 cup uncooked long grain rice
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  1. In a large bowl, combine all ingredients. Transfer to an ungreased ovenproof Dutch oven or 13-in. x 9-in. baking dish. Cover and bake at 350° for 1-1/2 hours or until vegetables are tender. Yield: 6 servings.
One medium celery yields about 1/2 cup chopped or sliced celery.
Originally published as Baked Beef Chowder in Taste of Home Ground Beef Cookbook 1999, p143

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