Tex-Mex Beef and Potatoes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 683.2
- Total Fat: 42.2 g
- Cholesterol: 88.0 mg
- Sodium: 900.7 mg
- Total Carbs: 52.7 g
- Dietary Fiber: 5.5 g
- Protein: 23.8 g
View full nutritional breakdown of Tex-Mex Beef and Potatoes calories by ingredient
Number of Servings: 8
Ingredients
-
Ground beef, 16 oz (remove)
Del Monte Diced Tomatoes, No Salt Added, 2 cup (remove)
*Lawry's Taco Seasoning, 8 tsp (remove)
Hashed Browns (hash browned potatoes), 907 grams (remove)
Yellow Sweet Corn, Frozen, 1.5 cup kernels (remove)
Cheddar Cheese, 1 cup, shredded (remove)
*Cheese, Kraft Mexican Style Taco Cheese, 2 cup (remove)
Water, tap, .5 cup (8 fl oz) (remove)
Directions
Heat oven to 350 degrees F. Brown meat with peppers and onions in large skillet; drain. Return to skillet.
Stir in taco mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover with foil.
Bake 20 min.; stir. Bake, uncovered, 15 min. or until heated through.
Notes
Use Your Stove:
Brown meat with peppers and onions in large skillet; drain and return to skillet. Stir in taco mix, water, potatoes and corn; cover. Cook 5 to 7 min. or until potatoes are tender. Stir in VELVEETA; cook, uncovered, until VELVEETA is melted and mixture is well blended, stirring occasionally.
Number of Servings: 8
Recipe submitted by SparkPeople user ALATARHEEL.
Stir in taco mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover with foil.
Bake 20 min.; stir. Bake, uncovered, 15 min. or until heated through.
Notes
Use Your Stove:
Brown meat with peppers and onions in large skillet; drain and return to skillet. Stir in taco mix, water, potatoes and corn; cover. Cook 5 to 7 min. or until potatoes are tender. Stir in VELVEETA; cook, uncovered, until VELVEETA is melted and mixture is well blended, stirring occasionally.
Number of Servings: 8
Recipe submitted by SparkPeople user ALATARHEEL.