Super easy weeknight meal. Something about winter makes me want to cook casseroles several times a week so look for more casseroles coming soon! 🙂 This one is delicious and easy. Think of a deconstructed stuffed bell pepper.
1 lb ground beef (I used 90/10)
2 med bell peppers, chopped – can used any color! I like yellow and red
1/2 medium onion or 1 small onion, chopped
3 cloves minced garlic or to taste
2 cups cooked rice (can use brown, jasmine or any rice you prefer really!)
1 jar of your favorite spaghetti sauce
1/4 teaspoons Italian Seasoning
1/2 to 1 cup shredded mozzarella
Preheat oven to 350 degrees. Cook meat until almost completely browned. Drain. Place beef back in pan and add peppers, onion powder, and minced garlic. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender. In a large mixing bowl combine the meat, onion, and pepper mixture with the cooked rice, Italian seasoning, and sauce. Mix well. Pour into 2 1/2 quart casserole dish. Sprinkle cheese on top. Bake for 30-45 minutes or until heated through and cheese begins to brown. Let sit for 5 minutes before serving.
This side dish is perfect to have with your favorite chili during the winter or as a side dish at a summer barbecue or a side dish for Thanksgiving or Christmas… Okay so it basically goes with anything! You simply throw it all together, mix and then bake!
1 box Jiffy Corn Bread mix (or equivalent)
1 can whole corn with juice
1 can creamed corn
1 stick butter or margarine, melted
1 cup sour cream
Preheat oven to 350 degrees. Mix all the ingredients in a medium bowl. Pour into a greased 9×13 casserole dish. Bake for 45-50 minutes or until golden brown on top. Let sit form about five minutes or so, cut and serve.
Mexican Cornbread Casserole
I guess I must be in a Mexican food lazy kind of mood lately because here is another super easy and delicious pantry meal! The spicy heat goes so nicely with the sweetness of the cornbread. To me, this taste combination says warm and yummy comfort food!
1 lb ground beef (95/5 or 90/10 works great)
1 can Rotel
1 can black beans, rinsed and drained
1 can creamed corn or regular corn (I happened to have creamed corn so I went with it)
1 packet taco seasoning
2 boxes Jiffy cornbread mix
2/3 cup milk (for cornbread mix)
2/3 cup water (for taco meat)
1-2 cups cheddar or Mexican blend cheese
In sauté pan or skillet cook beef as directed on the taco seasoning packet: brown meat, drain off fat, add 2/3 cup water and powder taco seasoning packet.
While the meat is cooking – in a large bowl mix the two boxes of cornbread mix, two eggs and 2/3 cup milk.
Drain and rinse black beans in a colander. Once rinsed, add the can of Rotel to the colander (do not rinse – only drain). I mix the beans and Rotel together in the colander so it’s easier to add to the dish later.
In a greased casserole dish (I used a 9 x 13 pan) pour enough batter to cover the bottom and set the remaining batter to the side. Layer corn evenly on top of cornbread batter. Once the meat is done layer it evenly on top. Next, layer the black beans and Rotel on top of that. Sprinkle some cheese on top of bean mixture. (I don’t use a lot as you will also sprinkle cheese on the very top.) Lastly, spread the remaining cornbread layer evenly on the top. Try to cover completely and then sprinkle with cheese.
Throw in the oven at 350 for about 45 minutes or until the cornbread is firm and golden on top. Serve with a dollop of sour cream. Enjoy!
This is such an easy pantry meal you don’t have to put much thought into. Perfect for any weeknight dinner. It’s like a deconstructed taco.
1 lb ground beef (I use 90/10)
1 taco seasoning packet
1 jar of your favorite salsa (I used Great Value/Walmart’s black bean and white corn salsa)
1 bag tortilla chips
1 cup cheddar or Mexican blend cheese
Whatever toppings you like on your tacos: cheddar or Mexican blend cheese, tomatoes, lettuce, black or refried beans, black olives, scallions etc
Heat oven to 350 degrees. In sauté pan or skillet cook beef as directed on the taco seasoning packet (ie brown meat, drain off fat, add 2/3 cup water and powder taco seasoning packet). Add the salsa and mix in with the meat.
In casserole dish (I used 2.5 Qt Corningware casserole) put about 2 cups of the broken tortilla chips – enough to cover the bottom well. Top evenly with beef mixture. Sprinkle with about 1 cup cheese. You can really make it your own by adding additional things before topping with cheese like: onions, bellpepper, tomatoes etc.
Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, tomato, 1 cup of crushed tortilla chips and top with sour cream.
Super easy and really gives it a different flavor from the traditional taco night.
What makes this recipe so great? You do not have to make it the night before like most breakfast casseroles. Plus, the ingredients can be anything you like. Too easy!
1 tube of crescent rolls – they make them in solid sheets now for baking
Your choice of breakfast meat – I used sausage crumbles
10 eggs, beaten
2 cups shredded cheese (any kind you prefer. I used cheddar)
2 1/2 T milk
salt and pepper, to taste
And any other ingredients you want!
Preheat oven to 400 degrees. Spray a 9 x 13 casserole dish with cooking spray.
Line the prepared baking dish with unrolled crescent roll dough. Let it come up the sides a bit.
Layer the sausage crumbles and cheese (and any other ingredients) over the crescent dough. Beat eggs with milk, salt and pepper and pour over bacon and cheese.
Bake for about 30 – 35 minutes or until the center is set. Let cool for a few minutes and then cut into squares and serve. Enjoy!