Tex-Mex Stuffed Pepper Casserole
Tomato and Avocado Wedge Salad
Ingredients
- ⅓ cup long-grain white rice
- ½ lb ground beef
- 1 green bell pepper, chopped
- ½ cup chopped onion
- 1 (15.25-oz) can whole kernel corn, drained
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can tomato sauce
- 1 (10-oz) can enchilada sauce
- 1½ Tbsp Southwest seasoning
- ¼ tsp salt
- 1 cup shredded pepper-Jack cheese
Instructions
- Preheat oven to 350°F. Cook rice according to package directions.
- Cook beef, bell pepper, and onion in a skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Stir in corn, beans, tomato sauce, enchilada sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer 10 minutes.
- Add rice and ½ cup cheese to beef mixture. Spoon mixture into a lightly greased 9-inch sqbaking dish; sprinkle with ½ cup cheese.
- Bake 20 minutes or until hot and bubbly.
Side Dish Ingredients
- ½ head iceberg lettuce
- 1 avocado, chopped
- 1 tomato, chopped
- ¼ cup Ranch dressing
Side Dish Instructions
- Cut lettuce into 2 wedges. Top lettuce with avocado and tomato. Drizzle with dressing just before serving.
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