A creamy beef and cheese casserole sure to please the entire family.
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1 pound lean ground beef
1 large (1 cup ) onion, chopped
1 medium (1 cup) red bell pepper, chopped
1 (10-ounce) package frozen whole kernel corn
1 (4-ounce) can chopped green chiles
8 ounce slice (2 cups) Land O Lakes® Deli American, cubed 1-inch
1 (1.25-ounce) package taco seasoning mix
Place ground beef, onion, and red pepper in 10-inch skillet. Cook over medium-high heat, stirring occasionally, 5-7 minutes or until ground beef is browned. Drain off fat.
Combine ground beef mixture and all remaining ingredients in slow cooker. Cook on Low heat 4 hours, or High heat 2 hours. Mix well before serving.
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I made this with a can of black beans instead of the beef and a quarter of a block of velveeta instead of the cheese singles, and it went over great. Wrapped it up in tortillas and then smothered them with salsa, and there were no leftovers.
THIS IS GREAT BUT I DID MAKE SOME SUBSTITUTIONS. I USED MEXICAN SHREEDED STYLE CHEESE COMBINATION. A MI9X OF 4 MEXICAN STYLE CHEESES OR SHARP CHEEDER CHEESE. I GOT EXCELLENT RESULTS WITHTHS AND I FOUNBD IT GIVES IT A GREAT MEXICAN FLAVOR.
Made this for a potluck party and it was a huge hit. First time I made it, I used a green pepper, which is not as colorful; econd time I used red which is also slightly sweeter. I only pre-cooked the ground beef. Then I put all the ingredients into a plastic bag and the next morning put it into the crock pot. Served it with tortilla chips. If I have any leftovers this time, I might add some cooked macaroni to extend it for another meal.