MEXICAN POTATO CASSEROLE
Make and share this Mexican Potato Casserole recipe from Food.com.
Provided by nicoleingermantown
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut potatoes into bite-size pieces and place in greased casserole dish.
- Melt butter. Stir in taco seasoning.
- Pour over the potatoes and stir to coat well.
- Bake uncovered at 425 degrees Fahrenheit for 40 minutes.
- Stir -- bake 10 minutes longer.
- Brown and crumble beef; add onion and cook until soft -- then drain.
- Stir in salsa and chopped peppers.
- Pour over potatoes.
- Top with grated cheese.
- Bake uncovered for 10 minutes.
TACO BAKE CASSEROLE
This quick and easy taco bake will satisfy even the most picky eaters. You can modify it to add things you love. It's yummy and so easy to make! Top with tomatoes, lettuce, salsa or whatever you like on your Mexican food.
Provided by Cherie Burgett
Categories World Cuisine Recipes Latin American Mexican
Time 52m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
- Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
- Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 360 calories, Carbohydrate 20.6 g, Cholesterol 65 mg, Fat 21.3 g, Fiber 3.1 g, Protein 20.9 g, SaturatedFat 9.1 g, Sodium 790.6 mg, Sugar 2 g
MEXICAN TACO POTATO BAKE
This is a relatively easy recipe and my family likes it. Sometimes I'm too lazy to put together all the fixings for tacos and the family finds this to be the next best thing. If you're like me, you have run out of interesting things to do with ground beef, this was one of my brainstorms. It's a hard recipe to screw up, if you like green peppers throw some in whatever veggies you feel work. I always serve it with sour cream, salsa and hot sauce on the side. Enjoy! ** Note: The amount of hashbrowns is an estimate, I always just "eyeball it" if the mixture seems too saucy add more hashbrowns.
Provided by Tara0503
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown the ground beef in large skillet.
- Add 1 cup water and taco seasoning to beef and let simmer until all liquid is evaporated.
- While meat is simmering, in a medium saucepan add oil onions and garlic. Cook until onions are somewhat tender. Add the cheddar cheese soup and the milk.
- Stir until smooth.
- Once the meat and sauce are cooked add both to a large bowl with the bagged hashbrowns. Mix ingredients well. If mixture seems dry add a little more milk.
- Add mixture to a greased 9x13 baking dish, cover with aluminum foil and place in 375 degree oven. Bake for 45 minutes. Take the foil off and sprinkle with cheese. Place back in oven for 15-20 minutes more until cheese is melted and nicely browned. Serve with sour cream, salsa and hot sauce.
Nutrition Facts : Calories 887.8, Fat 50.6, SaturatedFat 15.7, Cholesterol 93.5, Sodium 1532.8, Carbohydrate 77.6, Fiber 7.1, Sugar 4.3, Protein 30.4
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