Today was a great day and I enjoyed this sun filled day with my sister and met a friend for lunch. I thought about what I was going to make for dinner tonight and I thought about mexican, needless to say, I was a little hesitant to try this dish that I found, but it actually had great taste and I added a couple of extra ingredients. This recipe was adapted from a Taste of Home cookbook and like usual, it was DELISH!! I am always interested in different ways to prepare a mexican dish and I think I have found another favorite. Please enjoy!
Makes: 4-6 servings
Here’s what you’ll need:
1 pound ground beef
1 (14.5 oz) can diced tomatoes, undrained
1 (11 oz-15 1/4 oz) can whole kernel corn, undrained
1/2 red bell pepper, chopped
1/2 white onion, chopped
1 pkg taco seasoning
1 cup shredded cheese
1 (4.9 oz) box of AuGratin potatoes (I discard the cheese powder that comes in the box)
1 pkg of McCormick four cheese potato seasoning
3/4 cup milk
1/2 cup water
In a large skillet, cook ground beef until no longer pink; drain fat…
Stir in the potatoes, corn, tomatoes, red bell pepper, and onion…
Add taco seasoning, potato seasoning, milk, and water…
Stir until all combined and mixed well…
Transfer to a 2-qt baking dish…
Cover and bake at 350 degrees for 60-70 minutes or until potatoes are tender. Sprinkle with shredded cheese. Bake, uncovered, 5 minutes longer or until cheese is melted and bubbly.
I served my dish with a dollop of sour cream and a little bit of shredded cheese.