Ingredients for Betty Crocker Rancheros Casserole
- 2 lbs russet potatoes (peeled and cubed)
- 1/2 cup water
- 1 (15 ounce) can whole kernel corn (drained)
- 1/2 cup milk
- 1 lb ground beef (cooked and drained)
- 1 cup shredded cheddar cheese
- 1 teaspoon finely chopped red bell pepper
- 1 teaspoon finely chopped green bell pepper
- 1 (1 ounce) packet taco seasoning
- 1 (10.75 ounce) can condensed cream of mushroom soup
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How to Make Betty Crocker Rancheros Casserole
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 2 lbs russet potatoes (peeled and cubed), 1 (1 ounce) packet taco seasoning, 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup water, 1 (15 ounce) can whole kernel corn (drained), and 1/2 cup milk.
- Stir in 1 lb ground beef (cooked and drained), and 3/4 cup shredded cheddar cheese.
- Add 1 teaspoon each of finely chopped red and green bell pepper.
- Pour mixture into an ungreased 2-quart casserole dish.
- Bake uncovered for 30-35 minutes, or until the top is golden brown and bubbly.
- Sprinkle with the remaining 1/4 cup shredded cheddar cheese.
- Let stand for 5 minutes before serving.
- Serve immediately with tortilla chips and sour cream. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
7g
Fat
20g
Carbs
13g