Cornbread Cowboy Casserole
Ranch Chopped Salad
- 2 lb ground beef
- 1 (16-oz) container refrigerated salsa
- 1 (15-oz) can great Northern beans, drained and rinsed
- 1 (15-oz) can Ranch-style beans
- 1 (10.5-oz) can cream of mushroom soup
- 1 Tbsp chili powder
- 1 (8-oz) pkg shredded Cheddar cheese
- 2 (6-oz) pkg cornbread mix
- Preheat oven to 375°F. Cook beef in a large skillet over medium heat until browned and crumbly. Drain and return to skillet.
- Stir in salsa, beans, soup, chili powder, and cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
- Prepare cornbread batter according to package directions; spread over casserole.
- Bake 30 to 35 minutes or until golden brown.
- 1 head romaine lettuce, coarsely chopped
- 2 tomatoes, chopped
- ½ cup Ranch dressing
- Toss together all ingredients just before serving.
