I am always on the search for new recipes to make for my family.
I also like to have recipes where I can make another easy delicious meal from the leftovers.
This South of the Border Casserole is just the recipe!
This recipe is easy and delicious and it made more than my family of three could finish for one night.
So I quickly saved the leftovers and planned to turn this casserole into another
meal later in the week. And I did!
A few days later, I purchased green peppers from the grocery store and using the casserole as stuffing,
we had Stuffed Green Peppers for dinner…
My family loved the stuffed peppers too!
And it didn’t feel like we were eating the same casserole just heated over.
I made a tossed salad to serve on the side and dinner was amazing.
To make the stuffed pepper, just hollow out the pepper and stuff with the
leftover casserole. I added mozzarella cheese, but really any cheese could be used.
Place the stuffed peppers to a casserole dish and bake in a preheated 425 degree oven until
the peppers are heated through.
- 1 pound ground beef
- 3/4 cup diced onion
- 3/4 cup diced sweet green pepper
- 2 seeded, jalapeno peppers, minced
- 1 can (28 ounce) whole tomatoes
- 2 cups sour cream
- 1 TBS honey
- 1 TBS chili powder
- 1/2 teaspoon salt
- 8 ounces rice
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- In a large skillet, brown the ground beef over medium heat.
- Remove the beef from the pan and drain the grease.
- Add the onions, green peppers and jalapeno peppers to the skillet and cook until slightly browned.
- Add the tomatoes and simmer.
- Add the beef back to the skillet.
- Stir in the honey, chili powder, salt and sour cream.
- Add the rice.
- Stir, cover and gently simmer until the rice is tender, about 25 minutes. Stir every five minutes or so to make sure the rice is not sticking to the pan.
- Transfer the mixture to a casserole dish that has been sprayed with non-stick spray.
- Sprinkle the cheeses on top.
- Bake in a preheated 350 degree oven for 10 to 12 minutes.