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Potato and Beef-Tortilla Skillet
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| Bring Southwestern flavor to the table with this hearty casserole. PREP TIME: 10 MINS | TOTAL TIME: 35 MINS | MAKES: 5 SERVINGS Ingredients: | |
| 1 pound (500 g) | lean ground beef |
| 1 box Betty Crocker* Au Gratin Scalloped Potatoes | |
| 3 1/4 cups (800 mL) | hot water |
| 1 can (12 FL oz/341 mL) Green Giant* Niblets* Whole Kernel Corn | |
| 1/4 cup (50 mL) | chopped red pepper |
| 1/4 cup (50 mL) | chopped green pepper |
| 1 cup (250 mL) | shredded taco-seasoned, Cheddar or Monterey Jack cheese |
| 1 cup (250 mL) | coarsely crushed tortilla chips |
Method:
Cook beef in large skillet over medium heat, stirring occasionally, until beef is brown; drain.
Stir in potatoes, sauce mix and hot water. Heat to boiling; reduce heat. Simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender.
Stir in corn red and green peppers; sprinkle with cheese. Cover and simmer 2 to 3 minutes, without stirring, until vegetables are hot and cheese is melted. Sprinkle with tortilla chips immediately before serving.
For this recipe you'll need Betty Crocker* Au Gratin Scalloped PotatoesSpecial Touch : Dress up a weekend dinner by topping this casserole with salsa, sour cream, sliced green onions and chopped fresh cilantro.
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