Mexican

Rumbamel's Mexican Potato and Egg Casserole is for Dinner.

Rumbamel's Mexican Potato and Egg Casserole takes 10 minutes to prepare.

Rumbamel's Mexican Potato and Egg Casserole takes 15 minutes to cook.

Rumbamel's Mexican Potato and Egg Casserole makes 9 servings.

The ingredients for Rumbamel's Mexican Potato and Egg Casserole are:

-1 lb. extra lean ground beef, cooked and drained
-1C chopped onion
-1C chopped fresh tomato
-1C frozen sweet corn
-1T Party Lite's Two Sister Gourmet Outrageously Garlic seasoning
-6 large eggs
-1/2 C Kraft's Natural Cheese, Authentic Mexican Style, sheredded

Here is how you make Rumbamel's Mexican Potato and Egg Casserole:

--While the ground beef is cooking in a large skillet, you can cook your chopped potatoes in the microwave with a little water for 4 minutes on high. When your beef is done and drained, add your onions, stir, add your tomatoes, stir and then add your corn and garlic seasoning and stir once again. Let it cook for about 3 minutes on med./low, stirring occasionally.--In a 9 X 13 casserole dish lightly sprayed, sprinkly your potatoes then the meat mixture evenly around. In a medium bowl mix your eggs, 1 T water and the shredded cheese together well. Evenly pour it over the meat and potatoes and then cook the casserole at 425 degrees for about 15 minutes or until golden brown.--Makes 9 servings.--Enjoy!!Number of Servings: 9Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's Mexican Potato and Egg Casserole is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 241.7

• Total Fat: 13.4 g
• Cholesterol: 39.3 mg
• Sodium: 80.1 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 1.2 g
• Protein: 16.4 g

Rumbamel's Mexican Potato and Egg Casserole is Mexican cuisine.