This hearty taco bake recipe relies on a package of au gratin potatoes for simple preparation. Chock-full of beef, potatoes, corn, tomatoes and cheese, this southwestern supper is sure to be a hit in your home. —Linda Muir, Big Lake, Minnesota
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
3/4 cup 2% milk
1/2 cup water
2 tablespoons taco seasoning
1 cup shredded cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the potatoes and contents of sauce mix, corn, tomatoes, milk, water and taco seasoning. Transfer to a greased 2-qt. baking dish.
Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.