Kid-Friendly
Tex-Mex Stuffed Pepper Casserole
Ranch Salad with Cornbread Croutons
Ingredients
- 1 lb ground beef
- 2 green bell peppers, chopped
- 1 cup chopped onion
- 2 (15.25-oz) cans corn, drained
- 1 (29-oz) can tomato sauce
- 1 (10-oz) can enchilada sauce
- 3 Tbsp Southwest seasoning blend
- ½ tsp salt
- 3 cups cooked long-grain rice
- 1 (8-oz) pkg pepper-Jack cheese, shredded
Instructions
- Preheat oven to 350°F. Cook ground beef, bell peppers, and onion in a skillet over medium heat until beef is browned and crumbly; drain.
- Return to skillet, and stir in corn, tomato sauce, enchilada sauce, seasoning blend, and salt; bring to a boil. Reduce heat, and simmer 10 minutes.
- Add rice and 1 cup cheese to beef mixture. Spoon mixture into a lightly greased 13-x 9-inch baking dish; sprinkle with 1 cup cheese.
- Bake 20 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (8.5-oz) pkg cornbread mix
- 1 (12-oz) pkg classic lettuce mix
- 2 tomatoes, chopped
- 1 cup Ranch dressing
Side Dish Instructions
- Prepare cornbread according to package directions; cool.
- Preheat oven to 350°F. Cut cornbread into 1-inch cubes. Spread cubes on a greased rimmed baking sheet. Bake until edges are golden. Cool.
- Toss together lettuce, tomatoes, and croutons; drizzle with dressing just before serving.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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