Tomato And Beef Casserole
Garden Salad
Ingredients
- 1½ cups water
- ½ tsp salt
- ½ cup plain yellow cornmeal
- ¼ tsp Montreal steak seasoning
- 1 Tbsp olive oil
- 1 cup shredded Cheddar cheese, divided
- ½ lb ground beef
- ½ cup chopped onion
- 1 cup thinly sliced zucchini
- 1 (14.5-oz) can petite diced tomatoes, drained
- ½ (6-oz) can tomato paste
Instructions
- Preheat oven to 350°F. Bring water and salt to a boil over medium-high heat in a saucepan. Whisk in cornmeal; reduce heat, and simmer, whisking constantly, until thickened.
- Stir in steak seasoning, oil, and ¼ cup cheese. Spread in a lightly greased 8-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 ¾ cup cheese. Bake 30 minutes or until hot and bubbly.
Side Dish Ingredients
- ½ (12-oz) pkg classic mixed salad
- 1 carrot, chopped
- 1 stalk celery, chopped
- ¼ cup balsamic dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
Budget Friendly Meal Plan
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