Salsa Verde Mac and Cheese
Tomato Wedge Salads
Ingredients
- ½ (16-oz) pkg rigatoni
- ½ (8-oz) block cream cheese, softened
- ½ cup sour cream
- ½ lb ground beef
- ½ cup chopped onion
- 1 cup salsa verde
- 1 cup 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 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 9-inch baking dish; top with half of meat mixture and ½ cup cheese. Repeat layers.
- Bake 30 minutes or until hot and bubbly. Sprinkle with tomato.
Side Dish Ingredients
- ½ head iceberg lettuce
- 1 Roma tomato, chopped
- 1 carrot, sliced
- ¼ cup Ranch dressing
Side Dish Instructions
- Cut lettuce into 2 wedges. Top wedges with tomato and carrot. Drizzle with dressing just before serving.
Budget Friendly Meal Plan
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