Cabbage Casserole

Preheat oven to 400 degrees. Lightly coat 9 x 13" baking dish with cooking spray. Heat 1 T olive oil in large skillet over medium heat. Add 1 large onion, minced and 1 c uncooked brown rice. Cook, stirring, until onions are tender and rice is just starting to brown (3-5 min). Spread 3 c shredded cabbage in even layer on bottom of baking dish. Top, evenly, with rice mixture. Add 1.5+ lbs lean ground beef, 1/2 t salt and 1/4 t pepper to the skillet; cook over med-high heat until no longer pink, 3-5 min. Drain and spread on top of rice mixture. Spread 3 more cups shredded cabbage over beef. In skillet bring 16 oz tomato sauce and 3/4 c water to a boil. Pour sauce evenly over casserole. Lay 8 slices of cooked bacon (cut into ~2" pieces) on top of cabbage. Cover with aluminum foil and bake for 45 mi. Uncover and bake 10 more minutes or until cabbage and rice are tender. Let stand 5 min.

Brent and I loved this!

Mexican Skillet Supper

1/2 lb ground beef
16 oz can pinto beans, rinsed and drained
14 oz can Rotel, undrained
1.25 oz pkg taco seasoning
3/4 c frozen corn, thawed
3/4 c water
sour cream
shredded cheese
cilantro

Heat large skilled over med-high heat. Cook beef 5 min or until browned. Drain and return to skilled. Stir in beans, tomatoes, taco seasoning, corn, and water; bring to boil. Cover, reduce heat and simmer 12 min or until slightly thick, stirring constantly. Serve over rice or tortilla chips. Top with shredded cheese, sour cream, and cilantro.