Tuesday, March 13, 2012

Spicy Beef Potato Casserole Review

I found this recipe on a website when I searching around blogland for a different Spaghetti with Red Sauce recipe for the Crazy Cooking Challenge.  Fortunately, I was able to copy and paste the entire recipe on to a draft, but the link (unfortunately) I accidentally excluded.  So to the "Amish Cook column in our newspaper", I give a resounding Thanks!  You can definitely personalize this to your family's tastes and to sales that are happening in your area. This one is comfort food at its best.

SPICY (not really) BEEF POTATO CASSEROLE
1 lb of ground beef, browned
1 pkg of taco seasoning or equivalent
1/4 cup water
1/2 onion grated
Brown the ground beef with the grated onion, drain.  Add taco seasoning and water back to pan and allow to cook until a thick consistency (taco filling like) is achieved.  Place meat mixture in the bottom of a sprayed lasagna pan. (Approx 11x14)
In a mixing bowl stir together:
1 package of hash brown type shredded potatoes
(I used Simply Potatoes brand)
8oz sour cream
1 can equivalent cream of chicken soup
(I used homemade)
1 can (or same amount as soup) of milk
1 1/2-2 cups Monterey Jack cheese, shredded
4 tbs melted butter
1 tsp salt
(may use less if you use canned soup)
1 tsp cayenne pepper
1 tsp black pepper
1 cup of crushed corn chips
Layer the above mixture over the meat.  At this point the casserole can be frozen or refrigerated.  If baking right away, top with 1 1/2 cups of crushed corn chips (I measured prior to crushing) and place in a 350 degree oven for approximately 45 minutes.  If frozen, allow casserole to defrost in the refrigerator overnight.  Once casserole is refrigerated, prior to baking add 1 1/2 cups crushed corn chips and increase baking time to 1 hour at 350 degrees.
Mexican Chip Casserole Recipe 

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