Comida Kraft
Recipe Box

VELVEETA® Tex-Mex Beef and Potatoes

Prep Time
20
min.
Total Time
55
min.
Servings

6 servings, about 1-1/3 cups each

What do you get when you toss together VELVEETA, hash brown potatoes, ground beef and veggies? A hearty dish with big Tex-Mex flavors.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Brown meat with peppers and onions in large skillet; drain. Return to skillet.
  • Stir in seasoning mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover.
  • Bake 20 min.; stir. Bake, uncovered, 15 min. or until heated through.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Size Wise

Need to feed a hungry family of six? This tasty meal can be on the table in a matter of minutes!

Use Your Stove

Brown meat with peppers and onions in large skillet; drain and return to skillet. Stir in seasoning mix, water, potatoes and corn; cover. Cook 5 to 7 min. or until potatoes are tender. Stir in VELVEETA; cook, uncovered, until VELVEETA is completely melted and mixture is well blended, stirring occasionally.

Food Facts

Frozen hash browns come in 2 shapes - small cubes which are sometimes called Southern-style hash browns, and shredded which are sometimes called country-style hash browns. Be sure to use the cubed Southern-style when preparing this recipe.

Servings

  • 6 servings, about 1-1/3 cups each

Nutritional Information

Serving Size 6 servings, about 1-1/3 cups each
AMOUNT PER SERVING
Calories 380
Total fat 14g
Saturated fat 7g
Cholesterol 70mg
Sodium 880mg
Carbohydrate 39g
Dietary fiber 5g
Sugars 8g
Protein 26g
% Daily Value
Vitamin A 30 %DV
Vitamin C 30 %DV
Calcium 35 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I really liked this recipe. I really liked this recipe. Thought it would be a litle time consuming but it really didn't seem so. And you can do most prep work the night before; I plan to do that on vacation this year. As a standard, we always use only a half pack of taco seasoning in every recipe that calls for it (husband not a big fan of mex flavor) and did so with this one. Still, with onion and cheese there was plenty of flavor. My only regret was using canned fiesta corn in lieu of red pepper. Canned corn was fine in my opinion, but lacked entirely the color and flavor of the pepper. The toddler liked it, non-tex mex fan husband had seconds, my leftovers were good - definitely a 5 star for us. Look forward to tweaking it for breakfast and such.
Date published: 2013-04-29
Rated 2 out of 5 by from I made a double-batch of this, so I could send some to my elderly parents too. 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.
Date published: 2011-06-26
Rated 5 out of 5 by from Made this last night and it was so yummy. 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!!!
Date published: 2012-01-31
Rated 5 out of 5 by from Yummy! Yummy!! My husband had thirds and both my teenage kids liked this. Made a few changes. I used shredded hash brown potatoes and Mexican grated cheese blend since that's what I had on hand. Also added about 1/4 c. salad to avoid it being dry since I didn't have Velvetta. Topped the casserole with the grated cheese and some crushed black bean and garlic dorito chips (great way to use up the last of the chips in the bag). Super tasty.
Date published: 2012-05-16
Rated 3 out of 5 by from My husband and I both enjoyed this recipe. My husband and I both enjoyed this recipe. Instead of putting it in the oven, I made it on the stove on medium heat until the potatoes were tender. I added a few shakes of garlic powder and added some chopped jalapeno. I topped it with cheddar cheese and my husband and I both thought it was really good with a little bit of Ranch dressing on top of each serving. We'll make this one agan, but it's not a regular.
Date published: 2007-11-03
Rated 5 out of 5 by from This recipe was even better than I thought it would be. This recipe was even better than I thought it would be. I made one modification which was to use hash browns with pepper and onion already in them instead of cutting peppers and onions myself. It was fantastic! I thought we would have leftovers but everyone loved it. If you are not a Velveeta lover, you won't taste it but if you want to leave it out, I think it would be great even without it.
Date published: 2005-08-06
Rated 4 out of 5 by from I substituted some of the ingredients for what I had on hand and it was very good! 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.
Date published: 2011-11-11
Rated 5 out of 5 by from Quick, easy weeknight meal. Quick, easy weeknight meal. It has great flavor without being too spicy. I usually hate Velveeta, but it really made this dish. Would be great served with a dollop of sour cream and some chopped green onion. I served it with a green salad dressed with equal parts ranch, sour cream, and salsa and sprinkled with crushed tortilla chips and grated cheese. Leftovers were great the next day!
Date published: 2009-09-15
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