Salsa Verde Mac and Cheese
Tomato Wedge Salads
Ingredients
- 1 (16-oz) pkg rigatoni
- 1 (8-oz) block cream cheese, softened
- 1 (8-oz) carton sour cream
- 1 lb ground beef
- 1 onion, chopped
- 1 (16-oz) jar salsa verde
- 1 (8-oz) pkg shredded Colby-Jack cheese
- 1 tomato, chopped
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain and return to pot. Stir in cream cheese and sour cream until blended.
- Meanwhile, cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in salsa verde.
- Spread half of pasta mixture in a lightly greased 13- x 9-inch baking dish; top with half of meat mixture and half of cheese. Repeat layers.
- Bake 30 minutes or until hot and bubbly. Sprinkle with tomato.
Side Dish Ingredients
- 1 head iceberg lettuce
- 2 Roma tomatoes, chopped
- 2 carrots, sliced
- ¾ cup Ranch dressing
Side Dish Instructions
- Cut lettuce into 6 wedges. Top wedges with tomatoes and carrots. Drizzle with dressing just before serving.
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