1 pound ground beef
1 package Au gratin potatoes (4.9 ounces)
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
3/4 cup milk
1/2 cup water
2 tablespoons taco seasoning
1 cup Shredded cheddar cheese (4 ounces) | | In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the potatoes and contents of sauce mix, corn, tomatoes, milk, water and taco seasoning. Transfer to a greased 2-qt. baking dish.
Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Yield: 4-6 servings. |
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