Ingredients Jump to Instructions ↓

  1. 1-1/2 cups shredded peeled potatoes

  2. 1-1/2 cups (6 ounces) shredded cheddar cheese, divided

  3. 1/2 teaspoon pepper, divided

  4. 1/4 teaspoon onion salt, divided

  5. 1 pound ground beef

  6. 1-1/2 cups shredded cabbage

  7. 1 can (4 ounces) chopped green chilies, drained

  8. 1/2 cup taco sauce Additional taco sauce, optional

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine potatoes, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon onion salt. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 20 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage; saute over medium-high heat for 2-3 minutes or until crisp. Remove from heat. Stir in chilies, taco sauce and remaining pepper and onion salt. Spoon into potato crust; bake another 20 minutes. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Let stand for 10 minutes. Serve with additional taco sauce if desired. Yield: 6 servings.


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