Stuffed Pepper Casserole

I have great intentions when it comes to meal planning!  However, times DOES get away from me and for that reason I have started freezer cooking in recent years.  I make "meal kits", some have raw meat, some have cooked meat and only need a skillet zap on a rushed evening, others are a "meal in a bag" casserole.  I prepare all the food, put it in a gallon zip loc, freeze it flat.  On cooking day I thaw it on the counter (yes, I know, bad idea, feel free to thaw yours in the fridge, but mine takes too long and I don't think that far ahead) so I lay it on the counter for a few hours, once it's thawed I empty the contents of the bag into the greased casserole dish and bake!  It's easy clean up, little to no prep work (unless you count the non-stick in the pan) and we have a good meal on the table!

This is one of my favorites.  While stuffing peppers and baking is great in theory, I don't have time!  So this is a great shortcut and a recipe prepared for me when one of our babes was born!  I now find it on our table often!  Yummy!  Really good served with warm crusty bread!

Stuffed Pepper Casserole

1 c. white rice
1 lb. ground beef
1 large green bell pepper, chopped
1 med. onion, chopped
2 tbsp. olive oil
1 can (14 ½ oz) diced tomatos w/basil, garlic and oregano
3 cans (8 oz each) tomato sauce
2 tsp. garlic salt
½ tsp. ground black pepper

1. Preheat oven to 350 F – only if you plan to serve right away. Mixture can be refrigerated or frozen and baked later (See note below)

2. Cook rice according to directions.

3. Brown ground beef in skillet, drain fat and set beef aside

4. In deep skillet, cook bell pepper and onion in hot oil until tender. Stir in tomatoes, tomato sauce, garlic salt and pepper. Bring to a boil. Reduce heat and simmer 10 min. Stir in cooked rice and cooked beef into tomato mixture.
**If you are freezing, allow mixture to cool, and put in a gallon size zip loc, freeze flat.

On cooking day, thaw mixture and
5. pour into 9 x 13 inch pan

6. bake uncovered for 30 minutes or until bubbly

Optional: sprinkle with shredded cheddar cheese after baking is done.

Enchilada Casserole

Enchilada Casserole


Shopping list
1 lb ground beef (or turkey)
½ medium onion, diced
1 package of enchilada seasoning (can use burrito seasoning if prefer or can’t find enchilada)
1 can chili beans (NOT kidney beans, you want seasoned chili beans)
2c. shredded cheese
Corn tortillas

Brown ground meat in skillet w/ onion. Drain off excess fat. Add can of chili beans (undrained), package of enchilada seasoning . Stir to combine. To the skillet add one ½ (empty chili bean) can of water. Stir and allow to simmer for 5-7minutes.



While meat is simmering tear enough corn tortillas to fill bottom of 8X8 (or 9X9) casserole dish. Layer meat mixture, top with 1/3 c. of cheese (more if desired). Another layer of torn tortiallas, meat mixture cheese, repeat once more to make 3 layers (ending with cheese).


Allow casserole to cool in fridge for an hour or so before freezing for later use.

COOKING DAY: Thaw in fridge overnight. Leave cover on and bake at 350 for 30 minutes (or until cheese is melted).

Top with your favorite toppings of sour cream, guac, etc.