Recipe by Stacky5
This was a really excellent recipe that I got from one of my OLD Betty Crocker magazines. My kids love this and it really is easy (almost effortless), and it is also very filling. I like to season the ground beef with a sprinkling of taco seasoning while it cooks, for more of a Tex-Mex flavor. Good for working Moms who are too tired to cook at the end of the day!
Top Review by Kim D.
We really enjoyed this casserole. I made just a few changes. First, I chopped up some onion and added it to the meat as it was browning. I used Mexi-corn instead of plain corn. I also left out the bell peppers (because I didn't have any on hand) and sprinkled the meat with 1 t. cumin, 1 t chili powder and 1/2 teaspoon ground chili pepper. I will make again, as this was a tasty easy week-night meal!
- 1 (5 1/4 ounce) boxbetty crocker au gratin potato mix
- 2 1⁄4 cups boiling water
- 1 cup canned corn, drained
- 2⁄3 cup milk
- 1⁄2 lb lean ground beef, cooked and drained
- 1 cup shredded taco cheese
- 1 tablespoon red bell pepper, chopped
- 1 tablespoon green bell pepper, chopped
Directions See How It's Made
- Heat oven to 400°F.
- Mix potatoes, sauce mix, water, corn and milk in an ungreased 2-quart casserole.
- Stir in beef and 3/4 cup cheese.
- Add 1 T each finely chopped red and green bell pepper (optional).
- Bake uncovered 30-35 minute or until top is golden brown. Sprinkle with remaining cheese.
- Let stand a few minutes. Serve with tortilla chips and sour cream.