Quick and Easy Tex-mex Beef Casserole Meal With Corn and Strawberry Ice Cream Sundae Pie
TEX-MEX BEEF CASSEROLE
1 bag Dorito chips
1 lb ground beef
1 can Spanish rice
1 can refried beans
1 medium onion
1 small can mushrooms, drained
1 can tomato soup
1/2 jar taco sauce
1 cup shredded Mexican-style cheese (more if desired)
Cover the bottom of a 9 x 13-inch baking pan with chips. In a 10-inch skillet, over medium heat, cook beef and onion until beef is no longer red and onion is tender. Drain and rinse with hot water, draining well. In a medium mixing bowl, mix together rice, beans, soup, and taco sauce. Pour mixture over beef and cover with shredded Mexican-style cheese. Bake at 350 degrees 20-25 minutes or until cheese melts and casserole is bubbly.
While your casserole bakes, steam some mini cobs of corn. Serve with butter. Kids seem to love these small ears of corn and they are just the right size for the little ones.
STRAWBERRY SUNDAE ICE CREAM PIE
1 graham cracker pie crust
1 quart strawberry ice cream, softened
Set the ice cream out to soften as soon as you get home or are ready to start dinner. (This pie can also be made ahead and kept covered in the freezer for several days.) Spread the softened ice cream into the pie crust. Return to the freezer to reset. Before serving cover the ice cream with whipped topping, drizzle with chocolate syrup, and sprinkle with chopped nuts.