Potatoes Rancheros Casserole Recipes
LOADED HUEVOS RANCHEROS WITH ROASTED POBLANO PEPPERS
Steps:
- Place poblano pepper in a 12-in. cast-iron or other ovenproof skillet. Broil 4 in. from heat until skin blisters, rotating with tongs until all sides are blistered and blackened, about 5 minutes. Immediately place pepper in a small bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Finely chop pepper; set aside., In the same skillet, cook chorizo over medium heat until cooked through, 6-8 minutes, breaking into crumbles; drain. Add potatoes; cook and stir until potatoes are tender, 8-10 minutes. Stir in cheese, smoked paprika, kosher salt, garlic powder and pepper., With the back of a spoon, make 4 wells in potato mixture. Break an egg in each well. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes. Serve with roasted pepper, salsa, sour cream and cilantro.
Nutrition Facts : Calories 426 calories, Fat 26g fat (10g saturated fat), Cholesterol 251mg cholesterol, Sodium 1114mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein.
BETTY CROCKER RANCHEROS CASSEROLE
This was a really excellent recipe that I got from one of my OLD Betty Crocker magazines. My kids love this and it really is easy (almost effortless), and it is also very filling. I like to season the ground beef with a sprinkling of taco seasoning while it cooks, for more of a Tex-Mex flavor. Good for working Moms who are too tired to cook at the end of the day!
Provided by Stacky5
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix potatoes, sauce mix, water, corn and milk in an ungreased 2-quart casserole.
- Stir in beef and 3/4 cup cheese.
- Add 1 T each finely chopped red and green bell pepper (optional).
- Bake uncovered 30-35 minute or until top is golden brown. Sprinkle with remaining cheese.
- Let stand a few minutes. Serve with tortilla chips and sour cream.
- Yum!
Nutrition Facts : Calories 284.7, Fat 8.9, SaturatedFat 4.1, Cholesterol 42.5, Sodium 847.4, Carbohydrate 39.6, Fiber 2.7, Sugar 2, Protein 17.3
POTATOES RANCHEROS CASSEROLE
Crunchy tortilla chips, taco-flavored cheese and seasoned ground beef bring the flavors of the Southwest to your table. Do-Ahead Tip: If you're really a planner, consider cooking up several pounds of beef ahead of time and freezing it in resealable plastic bags in 1/2-pound (1-cup) batches. Then you'll have it on hand for yummy dishes like this! Serve With: If your family loves salsa, serve it with this Mexican-style casserole. Variation: Replace taco-seasoned cheese with pizza-seasoned cheese and use crushed crisp breadsticks instead of the tortilla chips. Sprinkle hot casserole with sliced ripe olives, and you have Pizza Potatoes Casserole!
Provided by Recipezaar BCP
Categories Potato
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir together Potatoes, Sauce Mix, boiling water and milk in ungreased 2-quart casserole. Stir in beef and 1/2 cup of the cheese.
- Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.
- High Altitude (3500-6500 ft) Increase first bake time to about 35 minutes.
Nutrition Facts : Calories 187.9, Fat 6.8, SaturatedFat 3.2, Cholesterol 34, Sodium 630.1, Carbohydrate 22.2, Fiber 1.1, Protein 12.6
RANCH POTATO CASSEROLE
We operate a busy fruit farm. I cook every day for my family, so I appreciate this dish for another reason-I can put it together a day ahead and bake it just before we're ready to eat. -Lydia Schnitzler, Kingsburg, California
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-20 minutes. Drain., Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13x9-in. baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350° for 40-45 minutes.
Nutrition Facts : Calories 329 calories, Fat 23g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 481mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
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