Mexican Casserole  1 pound lean ground beef  1 can Ranch Style beans  1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)  1 can Ro-tel tomatoes  1 small onion, chopped  2 cups shredded cheddar cheese, divided  1 package taco seasoning  1 can cream of chicken soup  1/2 cup water  sour cream and salsa for serving

Mexican Casserole 1 pound lean ground beef 1 can Ranch Style beans 1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag) 1 can Ro-tel tomatoes 1 small onion, chopped 2 cups shredded cheddar cheese, divided 1 package taco seasoning 1 can cream of chicken soup 1/2 cup water sour cream and salsa for serving

INGREDIENTS:  1 Tbsp olive oil   1/2 lb hickory smoked, thick sliced bacon   3 1/2 lbs Yukon Gold Potatoes   2 cloves garlic, minced   1/4 cup Parmigiano-Reggiano freshly grated   Coarse salt  Fresh gound pepper fresh parsley

INGREDIENTS: 1 Tbsp olive oil 1/2 lb hickory smoked, thick sliced bacon 3 1/2 lbs Yukon Gold Potatoes 2 cloves garlic, minced 1/4 cup Parmigiano-Reggiano freshly grated Coarse salt Fresh gound pepper fresh parsley

Loaded Baked Potato Salad.  8 medium Russet Potatoes; 1 cup sour cream; 1/2 cup mayonnaise; 1 package of bacon, cooked and crumbled; 1 small onion, chopped; Chives, to taste; 1 1/2 cups shredded cheddar cheese; Salt and Pepper to taste.

Loaded Baked Potato Salad. 8 medium Russet Potatoes; 1 cup sour cream; 1/2 cup mayonnaise; 1 package of bacon, cooked and crumbled; 1 small onion, chopped; Chives, to taste; 1 1/2 cups shredded cheddar cheese; Salt and Pepper to taste.

Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pep...

Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pep...

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