South Of The Border Potato N Beef Bake Recipes

SOUTHWESTERN-STYLE BEEF AND POTATO CASSEROLE

Steps:

• Gather the ingredients. Heat the oven to 350 F.
• Grease a 9 x 13 x 2-inch baking pan (2 1/2- to 3-quart size).
• Heat the olive oil in a large skillet over medium heat.
• When the oil is hot and shimmering, add the ground beef, onion, and celery.
• Cook until the beef is browned and vegetables are tender, stirring frequently.
• Add the garlic and jalapeño peppers; cook about 1 minute longer, stirring frequently.
• Stir in the tomatoes, chili powder, salt, pepper, and cumin. Bring to a simmer.
• In the prepared baking dish, arrange half of the sliced potatoes, then top with half of the corn, half of the ground beef mixture, and half of the cheese.
• Repeat the layers, ending with the remaining cheese.
• Cover the baking dish tightly with foil and bake for about 1 hour and 15 minutes, or until potatoes are tender.
• Serve hot and enjoy.

BEST EVER BEEF AND POTATOES CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Slice potatoes into medium rounds.
• Heat vegetable oil in a deep skillet over medium heat. Fry potato rounds until starting to turn brown, about 5 minutes per batch. Remove from oil and place on a paper towel-lined plate to drain. Set aside.
• Heat olive oil in a frying pan over medium-high heat. Cook onion and garlic in the hot oil until onion turns translucent, about 5 minutes. Add ground beef and cook and stir until browned and no pink remains, 5 to 7 minutes more. Drain the pan.
• Combine beef mixture and cream of chicken soup in a large bowl. Add mild Cheddar cheese and stir until combined. Season with salt and pepper.
• Combine panko bread crumbs with 1/3 of the Irish Cheddar cheese and melted butter.
• Spray a 2-quart baking dish with cooking spray and spread 1/2 of the potatoes in the bottom of the dish. Sprinkle with 1/3 of the Irish Cheddar cheese. Cover with 1/2 of the beef mixture. Repeat with remaining potatoes, Irish Cheddar, and beef mixture. Top with panko mixture.
• Bake, uncovered, in the preheated oven until browned and bubbly, about 30 minutes.

MEXICAN-STYLE GROUND BEEF & POTATO BAKE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet. Meanwhile, microwave potatoes as directed on package, except reduce the microwaving time to 5 min.
• Drain meat; return to skillet. Stir in seasoning mix. Add sour cream and cheese; mix well. Gently stir in potatoes.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; top with peppers.
• Bake 20 min. or until heated through.

SOUTH-OF-THE-BORDER POTATO 'N BEEF BAKE

Steps:

• Heat oven to 350°F.
• Place potatoes in 13x9-inch microwaveable baking dish sprayed with cooking spray; cover. Microwave on HIGH 10 min.
• Meanwhile, brown meat in large skillet; drain. Stir meat, sour cream, cheese and seasoning mix into potatoes; top with peppers.
• Bake 30 min. or until potatoes are tender. Sprinkle with green onions.

SOUTH OF THE BORDER BEEF MARINADE

Steps:

• Blend all ingredients well.
• Mix 3 teaspoons of mixture with
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• and 1 cup of red wine vinegar.
• NOTE: This amount will marinate 1 lb. of beef.

BEEF-STUFFED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.

SOUTH OF THE BORDER CASSEROLE

Steps:

• Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
• Brown meat and drain.
• Add onion and jalapeno (if using) and cook with meat until tender.
• Stir in tomato sauce and seasonings.
• Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
• Bake at 325 for 20 minutes.
• Note: Corn tortillas will soften and absorb the sauce.
• These are recommended.
• Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.

SOUTH OF THE BORDER POTATO SALAD

Steps:

• In a medium bowl combine potatoes and lettuce; toss.
• In a small bowl, combine cheese, onions, olives, chili pepper, eggs, olive oil, salt, pepper, mustard and Tabasco sauce.
• Stir until thoroughly blended.
• Gradually add cream.
• Stir constantly until well blended.
• Pour dressing over potato-lettuce mixture.
• Toss to coat well.
• Cover and chill until serving.

BEEF POTATO BAKE

Steps:

• In large skillet, cook beef over medium heat until no longer pink; drain. Meanwhile, in a large bowl, combine the soups, parsley, onion and pepper. Add the potatoes, 2 cups cheese and mushrooms. Stir in beef. , Transfer to two greased 8-in. square baking dishes. Sprinkle each with 1 cup cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 45-50 minutes or until potatoes are tender. Uncover and bake for 5-10 minutes or until cheese is melted. , To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.