Tex-Mex Stuffed Pepper Casserole
Tomato Wedge Salad
Ingredients
- 1 cup long grain white rice
- 1 lb ground beef
- 2 green bell peppers, chopped
- 1 cup chopped onion
- 1 (15.25-oz) can whole kernel corn, drained
- 1 (15-oz) can black beans, rinsed and drained
- 1 (29-oz) can tomato sauce
- 1 (10-oz) can enchilada sauce
- 3 Tbsp salt free Southwest seasoning
- 1 (8-oz) block pepper Jack cheese, shredded
Instructions
- Cook rice according to package directions.
- Preheat oven to 350°F. Cook beef, bell peppers, and onion in a skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Stir in corn, beans, tomato sauce, enchilada sauce, and seasoning; bring to a boil. Reduce heat, and simmer 10 minutes.
- Add rice and 1 cup cheese to beef mixture. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with 1 cup cheese.
- Bake 20 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 head iceberg lettuce
- 1 tomato, chopped
- ⅔ cup Ranch dressing
Side Dish Instructions
- Cut lettuce into 6 wedges. Top lettuce with avocado and tomato. Drizzle with dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
550
|
114
|
664
|
| Fat (g) | 22 | 10 | 32 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 33 | 1 | 34 |
| Carb (g) | 64 | 5 | 69 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 1728 | 241 | 1969 |
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