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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 241.7
  • Total Fat: 13.4 g
  • Cholesterol: 39.3 mg
  • Sodium: 80.1 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 16.4 g

View full nutritional breakdown of Rumbamel's Mexican Potato and Egg Casserole calories by ingredient
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Rumbamel's Mexican Potato and Egg Casserole

Submitted by: RUMBAMEL

Introduction

My daughter didn't want eggs for dinner and I needed to use them so I improvised. We got to use many items in our fridge and get a tastey meal. Enjoy! My daughter didn't want eggs for dinner and I needed to use them so I improvised. We got to use many items in our fridge and get a tastey meal. Enjoy!
Number of Servings: 9

Ingredients

    -1 lb. extra lean ground beef, cooked and drained
    -1C chopped onion
    -1C chopped fresh tomato
    -1C frozen sweet corn
    -1T Party Lite's Two Sister Gourmet Outrageously Garlic seasoning
    -6 large eggs
    -1/2 C Kraft's Natural Cheese, Authentic Mexican Style, sheredded

Directions

--While the ground beef is cooking in a large skillet, you can cook your chopped potatoes in the microwave with a little water for 4 minutes on high. When your beef is done and drained, add your onions, stir, add your tomatoes, stir and then add your corn and garlic seasoning and stir once again. Let it cook for about 3 minutes on med./low, stirring occasionally.

--In a 9 X 13 casserole dish lightly sprayed, sprinkly your potatoes then the meat mixture evenly around. In a medium bowl mix your eggs, 1 T water and the shredded cheese together well. Evenly pour it over the meat and potatoes and then cook the casserole at 425 degrees for about 15 minutes or until golden brown.

--Makes 9 servings.

--Enjoy!!

Number of Servings: 9

Recipe submitted by SparkPeople user RUMBAMEL.






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