Cornbread Cowboy Casserole
Ranch Chopped Salad
Ingredients
- ¾ lb ground beef
- 1 cup pico de gallo
- 1 (15-oz) can great Northern beans, drained and rinsed
- 1 (15-oz) can Ranch-style beans
- 1 (10.5-oz) can cream of mushroom soup
- 2 tsp chili powder
- 1 cup shredded Cheddar cheese
- 1 (6-oz) pkg cornbread mix
Instructions
- Preheat oven to 375°F. Cook beef in a large skillet over medium heat until browned and crumbly. Drain and return to skillet.
- Stir in pico de gallo, beans, soup, chili powder, and cheese. Spoon into a lightly greased 11- x 7-inch baking dish.
- Prepare cornbread batter according to package directions; spread over casserole.
- Bake 25 to 30 minutes or until golden brown.
Side Dish Ingredients
- ½ head romaine lettuce, coarsely chopped
- 1 tomato, chopped
- ¼ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients just before serving.
Budget Friendly Meal Plan
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