Friday, June 29, 2012

Cheese Tater Taco Casserole | Nacho Cheese Casserole Recipe | Tex-Mex Food

This version of my Nacho Cheese Taco Potato Casserole recipe is the perfect dish to ask your teen (or in my case, boomerang adult daughter) to make when you’re running late and have a hungry family to feed. Add a side salad, some fresh veggies or some corn bread and you have a quick and easy meal your whole family will enjoy.

Instead of hamburger, try making this Tater Tex-Mex casserole with ground turkey or chicken, then adding a can of whole kernel corn to this dish and it will taste great just as well!

If you have some ground beef meal freezer meal starters set aside, your work is already half done!  You could also add a topping of Pillsbury Crescent Rolls to the top close to the end of baking and turn it into a Taco Pie.

Nacho Cheese Taco Potato Casserole

Nacho Cheese Taco Potato Casserole



Easy clean-up with my handmade dish cloths at Moomettes Crochet shop!

Handmade Cotton Dish Cloths Washcloths


2 lb ground beef
3/4 cup onion, chopped
¾ cup green pepper, chopped
1 envelope taco seasoning
1 (10oz) can Rotel diced tomatoes; green chilies (mild)
3 cups (24oz) frozen O’Brien, Hash Brown or Southern style potatoes
1 (8oz) can tomato sauce
1 can nacho cheese soup
1 ¼ cup water
½ cup milk
2 tsp. Worcestershire sauce
Chili powder or Paprika (optional)

In a large skillet, brown ground beef until well done.
Add the Rotel.
Add the Worcestershire sauce; taco seasoning.
Add the tomato sauce and water stir and continue to simmer 15 minutes.
Pour meat mix into an 8x10 casserole dish. Evenly distribute onions and peppers over the meat.
Top the peppers and onions with your frozen potatoes, spreading evenly.
In a small bowl, using a whisk, mix the nacho cheese soup and milk.
Pour this over the potatoes. Sprinkle chili powder or paprika for garnish (optional).
Bake uncovered at 350* for 1 hour or until cheese is lightly browned.

© Frugal New England Kitchen