Tuesday, May 13, 2014


Note: This is a new recipe from Pillsbury thus their product names. Feel free to substitute your favorite brands.

bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes
lb lean (at least 80%) ground beef
package Old El Paso™ taco seasoning mix (about 2 tablespoons)
tablespoons water
1 1/2
cups shredded Mexican cheese blend (6 oz)
cup Old El Paso™ Thick 'n Chunky salsa
Shredded lettuce

Sour cream and guacamole, if desired

Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.

Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.

Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.


Swap out the ground beef for a can of drained, rinsed black beans for a vegetarian twist. Personally I use both since I am diabetic and need the protein.

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