Mexican Taco Potato Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. lean ground beef2 to 2 1/2 lb. hash browns1 packet taco seasoning2 (10 oz) cans cheddar cheese soup2 TB vegetable oil1 tsp minced garlic1 finely chopped onion1/2 c milk1 c. shredded cheddar cheese (or taco blend)
Brown ground beef in large skillet.
Add 1 cup water and taco seasoning to beef and let simmer. ( I added onions and garlic directly to beef)
In saucepan, add oil and onions and garlic. Cook until onions are 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 well. If mixture seems dry add a little more milk. Put in greased 9X13 baking pan. Cover and cook at 375 degrees for 45 minutes. Take the foil off and sprinkle with cheese. Place back in oven for 15 - 20 minuts until cheese is melted and browned. Serve with sour cream, salsa or hot sauce. (these are not included in nutritional value)
Serves 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user TEACHERFIRST64.
Add 1 cup water and taco seasoning to beef and let simmer. ( I added onions and garlic directly to beef)
In saucepan, add oil and onions and garlic. Cook until onions are 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 well. If mixture seems dry add a little more milk. Put in greased 9X13 baking pan. Cover and cook at 375 degrees for 45 minutes. Take the foil off and sprinkle with cheese. Place back in oven for 15 - 20 minuts until cheese is melted and browned. Serve with sour cream, salsa or hot sauce. (these are not included in nutritional value)
Serves 6-8
Number of Servings: 8
Recipe submitted by SparkPeople user TEACHERFIRST64.
Nutritional Info Amount Per Serving
- Calories: 332.3
- Total Fat: 14.7 g
- Cholesterol: 55.2 mg
- Sodium: 173.4 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.4 g
- Protein: 14.9 g
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