Tex-Mex is one of my favorite kinds of food. It’s typically easy to throw together, delicious, and is hearty enough to satisfy the Mr. (Who happens to give this two thumbs up!)
Ingredients:
- 1 lb. ground chuck
- 1 bag frozen corn
- 1 bag Southern style hashbrowns (the cubed potatoes)
- 1/2 lb. Velveeta, cut into large cubes
- 1 pkg. Taco Bell Taco Seasoning Mix
- 1/2 c. water
- 1 bottle Taco Bell Mild Restaurant Sauce
Directions:
- Preheat oven to 350 degrees F.
- Cook ground chuck in a large pot. (I use a 6 qt. pot.) Cook until done, but do not allow to overcook. Drain meat.
- Add Velveeta, water, and taco seasoning mix to the pot. Heat on medium, stirring occasionally, and allow cheese to melt a bit. (About 5 minutes.)
- Add corn and potatoes to the pot. Mix well. Allow to cook for 3 or 4 minutes.
- Add 1/3 c. mild sauce to pot. Mix well.
- Remove from heat and transfer to a 9×13 baking dish.
- Cover baking dish with aluminum foil and bake for 15 minutes.
- Remove foil, stir, and return to oven to bake for an additional 15 minutes (until it is heated through.)
- Drizzle with mild sauce and serve.
Notes:
- To make this stretch for another person or for the hubby’s lunch the following day, I add an additional pound of ground chuck to the recipe. It bulks it up a bit without sacrificing the taste or having to double ingredients.
Praise God! Let’s eat!
Shandy
Be sure to visit Shandy’s personal blog Aprons ‘n Pearls for recipes, crafts, homekeeping tips & more!
