Tex-Mex Cheesy Potato Casserole
Southwest Roasted Broccoli
Ingredients
- 1 lb ground beef
- 1 (15-oz) can tomato sauce
- 1 (1-oz) envelope taco seasoning mix
- 1½ tsp onion powder
- 1½ tsp garlic powder
- 5 Tbsp butter
- ⅓ cup all purpose flour
- 2¼ cups milk
- 3 cups shredded Cheddar cheese, divided
- 2 lb Yukon gold potatoes, peeled and thinly sliced
- 1½ cups corn chips
Instructions
- Preheat oven to 350°F. Cook beef in a skillet over medium heat until browned and crumbly; drain, and return to skillet. Add tomato sauce, seasoning mix, onion powder, and garlic powder; cook until mixture is thickened.
- Meanwhile, melt butter in a medium saucepan over medium heat. Whisk in flour; cook, whisking constantly, 2 minutes. Gradually whisk in milk; cook, stirring occasionally, until thicknened and bubbly. Gradually whisk in 2 cups cheese until melted.
- Spread half of potatoes in a lightly greased 3-quart baking dish. Top with half of meat mixture. Drizzle with half of cheese sauce. Repeat layers; cover tightly with foil.
- Bake 1 hour. Uncover, and sprinkle with remaining cheese. Bake 10 to 15 minutes longer or until potatoes are tender. Sprinkle with corn chips.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 3 Tbsp olive oil
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
Side Dish Instructions
- Preheat oven to 350°F. Toss together all ingredients on a large rimmed baking sheet. Bake 25 to 30 minutes or until broccoli is browned and tender. Season with salt, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
754
|
99
|
853
|
| Fat (g) | 44 | 7 | 51 |
| Sat. Fat (g) | 22 | 1 | 23 |
| Protein (g) | 35 | 4 | 39 |
| Carb (g) | 53 | 7 | 60 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 1267 | 71 | 1338 |
| T. Sugs (g) | 10 | 2 | 12 |
| A. Sugs (g) | 2 | 0 | 2 |
Kid-Friendly Meal Plan
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