A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mexican Cabbage Casserole
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- #99641
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Crust
1 1/2 cup hash brown potatoes
1/2 cup shredded cheddar cheese
1/4 teaspoon black pepper
1/8 teaspoon onion salt
Filling
1 pound ground beef, browned and drained
1 1/2 cup shredded cabbage
1/4 cup green chiles
1/2 cup mild taco sauce
1/4 teaspoon black pepper
1/2 teaspoon onion salt
1 cup shredded cheddar cheese
directions
For the crust: In large mixing bowl toss together potatoes, cheese, black pepper, and onion salt. Press into the bottom and up sides of a greased 1 quart shallow baking dish. Bake at 350 degrees F for 20 minutes.
Meanwhile, in a large skillet brown beef. Drain well and set aside.
In same skillet stir-fry cabbage over high heat for 2-3 minutes. Remove from heat and stir in ground beef, chili peppers, taco sauce, pepper, and onion salt. Mix well. Add to partially baked potato crust and bake 20 minutes.
Top with cheese and bake 2-3 minutes more or until cheese is melted. Let stand 10 minutes before serving.
added by
meganlee
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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