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VELVEETA® Tex-Mex Beef and Potatoes

VELVEETA® Tex-Mex Beef and Potatoes recipe
photo by:kraft
What do you get when you toss together Velveeta, hash-browned potatoes, beef and veggies? A hearty dish with big Tex-Mex flavors.
20 min
55 min
6 servings, about 1-1/3 cups each
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I made this last night, It was tasty...but I wanted more! I think I will follow the advise of one reviewer and try it with taco shells or with nacho chips!
My first time making this recipe. Added a small can of mushrooms to the mix in the beginning. After adding potatoes, it seemed it would be a little on the dry side, so added a 14 oz can of tomato sauce, and a little cajun seasoning for some kick. Baked up perfectly. Served with tortilla chips, Frank's Red Hot, and cold beer was a great big game meal.
Made this last night and it was so yummy. I substituted a 1/2 bag of southwest hash browns (cubed potatoes w/ bell peppers & onions) - next time I will use a full bag because it could of used a few more potatoes. To make sure the potatoes were done I cooked them separately and then stirred them into the cooked meat. I also used 1 1/2 pks of taco seasoning. I used the Velveeta as stated in the recipe. I served this in bowls topped with crushed tortilla chips, salsa and sour cream. DELICIOUS AND SO EASY TO MAKE!!!
followed recipe as is, it was a little bland. We ended up buying taco shells and used it as a taco filling witch tasted great like that with sour cream
I've made this before w/ ground beef and it was great. Tried it w/ venison tonight and it was still great. The kids couldn't tell the difference. I think I'll try it for breakfast next, substituting sausage and omiting the taco seasoning. Then serve it w/ eggs and maybe flour tortillas to wrap. Mmmm...
Great flavor! Will make again. I didn't put frozen corn in I used a can of mexican corn. I also used the frozen potatoes with the peppers already in it. This is a keeper. Next time I'll put in taco shells and add sour cream and lettuce.
My family really enjoyed this recipe. My 13-year old was very disappointed that it was all gone when she looked for left-overs. I made it as directed, but added a fried egg on top of each serving as I was dishing it out. Something about the hash browns gave me this idea.
I substituted some of the ingredients for what I had on hand and it was very good! I used shredded cheddar instead of the Velveeta and I used canned Mexican style corn for the frozen corn. I also only had about 3 cups of hash browns and that seemed like enough for this dish. I didn't have a red pepper on hand but the mex-style corn had red pepper in it. It is a hearty dish and I'll make it again.
This was easy to make, but not a favorite in my family. My husband picked out this recipe, and even he wasn't a fan. The corn gave it an oddly sweet flavor, and he keeps suggesting it would have been better with rice than potatoes. We also had to bake it longer than the recipe suggested. While not unedible, it's not a recipe we'll try again.
I made a double-batch of this, so I could send some to my elderly parents too. I cooked one batch last night, and one today, but I made changes to the second because we didn't care for the first very much. I refrigerated the second batch overnight before baking, but it was all combined. So...the first batch tasted sweet due to the corn, and had very little savory flavors. So for the second batch, I took it out of the fridge today, and added diced stewed tomatoes, shredded cheese, alittle salt and pepper, and onion powder. I also cooked BOTH batches longer because it just didn't seem like enough according to the directions. Served with corn chips, and it was way better; we split it with my parents...they liked it too.
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