July 10, 2010

Nacho Potato Casserole

Crisco® Original No-Stick Cooking Spray
1 pound lean ground beef
1 (16 oz.) jar mild salsa (1 3/4 cups)
1 (4.9 oz.) package Hungry Jack® Mild Jalapeño Cheddar Potatoes
2 tablespoons butter
2 cups boiling water
2/3 cup milk
1/2 cup sour cream
3 cups broken nacho flavored tortilla chips, divided
1 cup Colby & Monterey Jack cheese blend
Garnishes: Shredded lettuce, chopped tomatoes, black olives, chopped green onion, sour cream

1.HEAT oven to 425°F. Coat a 13 x 9-inch baking dish with no-stick cooking spray.
2.BROWN beef in large skillet over medium-high heat until cooked, stirring frequently. Drain. Stir in salsa.
3.COMBINE potato slices, sauce packet, butter and boiling water in medium bowl. Stir in milk and sour cream. Sprinkle 2 cups tortilla chip pieces in prepared dish. Pour in potato mixture. Spoon beef mixture on top. Cover with foil.
4.BAKE 30 to 35 minutes or until potatoes are fork tender. Remove foil. Combine 1 cup tortilla chips and cheese. Sprinkle over top. Bake 10 minutes uncovered to melt cheese. Let stand 5 minutes. Garnish as desired.
Yield: 4-5 servings
Prep Time: 15 min
Cook Time: 40 min

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