Tomato And Beef Casserole
Garden Salad
Ingredients
- 3 cups water
- 1 tsp salt
- 1 cup plain yellow cornmeal
- ½ tsp Montreal steak seasoning
- 1 Tbsp olive oil
- 1 (8-oz) pkg shredded Cheddar cheese, divided
- 1 lb ground beef
- 1 cup chopped onion
- 2 cups thinly sliced zucchini
- 2 (14.5-oz) cans petite diced tomatoes, drained
- 1 (6-oz) can tomato paste
Instructions
- Preheat oven to 350°F. Bring water and salt to a boil over medium-high heat in a large saucepan. Whisk in cornmeal; reduce heat, and simmer, whisking constantly, until thickened.
- Stir in steak seasoning, oil, and ½ cup cheese. Spread in a lightly greased 11- x 7-inch baking dish.
- Cook beef, onion, and zucchini in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in tomatoes and tomato paste; simmer 10 minutes.
- Pour beef mixture over cornmeal in baking dish; sprinkle with 1½ cups cheese. Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 2 (12-oz) pkg classic mixed salad
- 2 carrots, chopped
- 2 stalks celery, chopped
- ½ cup balsamic dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
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