Potatoes Rancheros Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Crunchy tortilla chips, taco-flavored cheese and seasoned ground beef bring the flavors of the Southwest to your table. Do-Ahead Tip: If you're really a planner, consider cooking up several pounds of beef ahead of time and freezing it in resealable plastic bags in 1/2-pound (1-cup) batches. Then you’ll have it on hand for yummy dishes like this! Serve With: If your family loves salsa, serve it with this Mexican-style casserole. Variation: Replace taco-seasoned cheese with pizza-seasoned cheese and use crushed crisp breadsticks instead of the tortilla chips. Sprinkle hot casserole with sliced ripe olives, and you have Pizza Potatoes Casserole! Ingredients:
1/2 lb lean ground beef |
1 (5 ounce) box betty crocker au gratin potatoes |
2 1/4 cups boiling water |
2/3 cup milk |
1 cup shredded taco-seasoned cheddar cheese (4 oz) or 1 cup cheddar cheese (4 oz) |
1 cup coarsely crushed tortilla chips |
Directions:
1. Heat oven to 400ºF.
2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir together Potatoes, Sauce Mix, boiling water and milk in ungreased 2-quart casserole. Stir in beef and 1/2 cup of the cheese.
3. Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.
4. High Altitude (3500-6500 ft) Increase first bake time to about 35 minutes.
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