Ree's big-batch casserole brings together everything you love about lasagna — the layers, the gooey cheese, the saucy bite — with classic Mexican flavors, including chili powder-spiced chicken and both green and red enchilada sauces. 

Follow Ree's lead and cook the pork in for several hours in a low-temp oven, so the meat has time to break down and become meltingly tender.

The beauty of shrimp is that they cook in mere minutes, which means that this fresh stir-fry, flavored with garlic and fragrant basil, is a go-to weeknight dinner.

Ree cooks the rice with onions, tomatoes and smoky cumin, so it absorbs plenty of flavor from the very beginning. After that, it's all about piling on the cheese for a decadent finish.

With a 5-star rating, Ree's quick-fix chops are a fan-favorite meal for a reason: They're crispy on the outside and moist on the inside. Her secret is dredging the meat in a seasoned flour before frying.

A combo of ground beef and Italian sauce guarantees a hearty, comforting casserole.

It all comes down to the butter when prepping these crowd-pleasing potatoes. It's important that the butter seeps between every slice of potato for the best flavor.

Chances are good that you already have everything you need to make Ree's sweet, gooey caramel sauce.

Ree lets the oven do the work of cooking her go-to side dish. For added flavor, she roasts the beans with smoky bacon.

There's no need to spend time wrapping and rolling chicken breasts as you would for the classic cordon bleu. Here Ree simply layers the traditional ingredients, like ham, chicken and a mustard-scented cheese sauce in a casserole dish to create a fuss-free dish. 

For extra-creamy, decadent mashed potatoes, Ree mixes in generous amounts of cream cheese, heavy cream and, of course, butter. To finish them off, these mashed potatoes are loaded into casserole dishes, topped with a bit more butter and baked.

Ree cooks pot roast for a comforting Sunday supper on the ranch, and it's easy as can be. Just give the meat and vegetables a good sear to develop flavor, and then let them simmer away in the oven for 3 to 4 hours.