Velveeta Tex-Mex Beef & Potatoes

I was first introduced to this recipe when Karla brought in her leftovers for lunch.  She handed me a spoonful and it was so yummy we had to make it ourselves.  It was a hearty Mexican hot dish that warmed the tummy.  She recommended adding black beans & a little less corn.  Also, for a healthier version you could replace the ground beef with ground turkey & the hashbrowns with rice.  We ended up following the Kraft recipe (as listed below)  but took Karla’s recommendation on adding the beans.  If you need to feed a hungry family quick…this tasty dish can be on the table pretty quickly!

Velveeta Tex-Mex Beef & Potatoes

~ Kraftrecipes.com & Karla Hamilton

1 lb ground beef

1 red pepper, chopped

1 onion, chopped

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

½ cup water

4 cups frozen Southern style hash browns

1 pkg (10 oz.)  frozen corn

½ lb (8 oz) Velveeta, cut into ½-inch cubes

• Heat oven to 350 F
• Brown meat with peppers & onions in large skillet; drain, return to skillet
• Stir in taco mix & water.  Add potatoes & corn; cover, cook 5 to 7 min. until potatoes are tender
•  Stir in Velveeta & mix well.  Cook uncovered until melted & well blended.
• Spoon into 13X9 baking dish; cover
• Bake 20 min; stir. Bake uncovered, 15 min. or until heated through

                                                  

Tupps Tidbits ~ Be sure to use the cubed Southern style hash browns in this recipe, not the shredded

Well just as I thought, it was delicious. We only made ½ the above recipe & placed it in a 9 x 9 pan & ate the whole thing in one sitting. It does need a little extra spice, a good addition would be green chilies or red pepper flakes....either way, we should have made the full recipe because we did not have leftovers for lunch the next day…..DEFINITELY A KEEPER!  THANKS KARLA!