TEX-MEX BEEF AND POTATOES
Make and share this Tex-Mex Beef and Potatoes recipe from Food.com.
Provided by loof751
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef and drain well.
- Add taco seasoning mix and water and stir until blended.
- Stir in potatoes and corn.
- Cut velveeta into cubes and stir into potato and meat mixture (cheese does not have to melt).
- Spoon into a greased 9x13 baking dish and ocver with foil.
- Bake at 350 for 20 minutes. Remove foil and stir. Bake uncovered for an additional 15-20 minutes.
Nutrition Facts : Calories 816, Fat 47.8, SaturatedFat 21.8, Cholesterol 121.9, Sodium 970, Carbohydrate 64.1, Fiber 4.8, Sugar 7, Protein 37.3
TEX MEX POTATO BEEF CASSEROLE #SP5
Official Contest Entry Simply Potatoes 5 Fix. This is a complete well seasoned meal in one dish. The chili tomatoes add flavor to the beef and corn and goes well with the layer of garlic herb hash browns that are topped with cheese.
Provided by Marilyn B.
Categories Potato
Time 50m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. In non-stick fry pan, brown ground beef breaking up meat into small pieces.
- Add tomatoes and corn to beef. Bring mixture to a boil. Remove from heat and spread mixture evenly into shallow 2 1/2 quart baking dish.
- Sprinkle potatoes evenly over beef mixture. Pat down lightly. Bake 20 minutes. Sprinkle with cheese. Bake 8 to 10 minutes longer.
Nutrition Facts : Calories 776, Fat 41.1, SaturatedFat 15.2, Cholesterol 99.8, Sodium 1083.5, Carbohydrate 68.9, Fiber 5.8, Sugar 5, Protein 34.6
VELVEETA POTATOES AU GRATIN
This is simple and very good! The potatoes are best when cooked and completely chilled before slicing and using in this recipe, so if possible make the potatoes a day ahead, cover and refrigerate overnight.
Provided by Kittencalrecipezazz
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the potato halves in boiling salted water until just firm tender.
- Let cool to room temperature then chill until completely cold.
- When potatoes are cold slice about 1/3-inch thick (or a little larger).
- Set oven to 350 degrees.
- Butter a 13 x 9-inch casserole dish.
- Layer half of the chilled sliced potatoes in the bottom of the buttered dish, sprinkle with salt and pepper on top.
- Then sprinkle with half of the onion, then half of the Velveeta cheese.
- Repeat the layers.
- Drizzle with the whiping cream, then sprinkle with grated Parmesan cheese on top.
- Bake for about 50 minutes.
Nutrition Facts : Calories 449.4, Fat 23.1, SaturatedFat 14.6, Cholesterol 84.2, Sodium 590.5, Carbohydrate 50.1, Fiber 5.8, Sugar 6, Protein 12.1
TEX-MEX BEEF-TOPPED POTATOES
Southwestern spuds make a satisfying main dish. Baked in the microwave, they're ready to eat in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Pierce potatoes several times with fork; place on microwavable paper towel in microwave oven. Microwave on High 11 to 14 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand 3 minutes.
- Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in chipotle chiles, tomato sauce, green chiles, water and 1 cup of the cheese. Cook uncovered 2 to 3 minutes, stirring occasionally, until thoroughly heated.
- Cut potatoes in half lengthwise; place on plates. Mash potatoes slightly with fork. Spoon beef mixture over potatoes; sprinkle with remaining 1/2 cup cheese.
Nutrition Facts : Calories 500, Carbohydrate 33 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 33 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 5 g, TransFat 1 g
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