New Tex-Mex Casserole
South-of-the-border blend of lean ground beef, onions, green bell peppers, and stewed tomatoes seasoned with cumin and ground red pepper and baked beneath a golden crust of hashbrown potatoes.
Serving size: 9.5 oz
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 350 F (325 F convection). |
| Redi-Shred® Hashbrown Potatoes |
1 carton
|
Cover hashbrowns with hot tap water (140 to 150 F). Let stand 20 minutes; drain. |
| Butter, melted |
1 cup
|
Stir next 2 ingredients into hashbrowns; reserve. |
| Garlic powder |
1 tbsp.
|
|
| Beef, lean, ground |
12 lb.
|
Brown next 2 ingredients; drain. |
| Onion, chopped |
3 lb.
|
|
| Green bell pepper, chopped |
6 lb.
|
Stir next 8 ingredients into meat mixture. Stir while cooking for 5 minutes. |
| Stewed tomatoes, canned, drained |
3 qt.
|
|
| Flour |
2 cup
|
|
| Chili powder |
1 cup
|
|
| Salt |
1 tbsp.
|
|
| Cumin, ground |
1 tbsp.
|
|
| Red pepper, ground |
1 1/2 tsp.
|
|
| Beef broth |
1 qt.
|
|
|
|
Divide beef mixture evenly between 2 full-size steamtable pans. Top beef with hashbrowns. Bake, uncovered, for 50 to 60 minutes (convection oven for 35 minutes) or until hot. Let cool 10 minutes before cutting each pan into 24 servings. |
| Cheddar cheese, shredded |
1 1/2 lb.
|
Sprinkle with cheese before serving. |
Nutritional Information Per Serving
| Calories — 462 |
Protein — 27.85 g |
Fat — 24.30 g |
| Carbs — 33.82 g |
Iron — 3.56 mg |
Sodium — 578 mg |
| Potassium — 909 mg |
Zinc — 5.10 mg |
Vitamin A — 237 IU |
| Riboflavin — 0.363 mg |
Niacin — 6.80 mg |
Calcium — 162 mg |
| Cholesterol — 95.24 mg |
Vitamin B6 — 0.682 mg |
Vitamin B12 — 2.03 ug |
| Thiamine — 0.165 mg |
Phosphorus — 294 mg |
Folate — 24.462 ug |
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