- 2
- bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes
- 1/2
- lb lean (at least 80%) ground beef
- 1/2
- package Old El Paso™ taco seasoning mix (about 2 tablespoons)
- 3
- tablespoons water
- 1 1/2
- cups shredded Mexican cheese blend (6 oz)
- 1
- 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.
- Note:
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.
