Bulgur and Ground Beef Casserole
Savor the comforting flavors of the Mediterranean with this hearty Bulgur and Ground Beef Casserole, a wholesome dish that combines lean ground beef, nutty bulgur wheat, and a medley of robust seasonings like cumin, paprika, and oregano. This baked casserole is simmered with diced tomatoes, tomato paste, and beef broth for a rich, savory depth, then topped with a melty layer of mozzarella cheese for an irresistible finish. Easy to prepare and ready in under an hour, this casserole is a perfect weeknight dinner that’s packed with protein and fiber. Garnished with fresh parsley for a burst of color and freshness, it’s a family-friendly recipe that will quickly become a household favorite. Perfect served hot and paired with a crisp side salad or toasted bread, this dish is a satisfying, one-pan meal that ticks all the boxes for comfort food and convenience.
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 1 pound ground beef (lean)
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 14.5 ounces diced tomatoes (canned, with juice)
- 2 tablespoons tomato paste
- 1.5 cups beef broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse the bulgur wheat under cold water and drain well. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess grease if necessary.
Stir in the cumin, paprika, oregano, salt, and black pepper. Mix well to evenly coat the beef.
Add the diced tomatoes with their juice, tomato paste, and beef broth. Bring the mixture to a simmer and let it cook for 5 minutes.
Stir in the rinsed bulgur wheat, ensuring it is well combined with the beef mixture.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and sprinkle the shredded mozzarella cheese evenly on top. Return the dish to the oven and bake uncovered for another 10-12 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with fresh chopped parsley and serve hot. Enjoy!
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 5616 mg | 244% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 23.0 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1135 mg | 87% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3807 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
