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Friday, April 8, 2011

Tex-Mex Taters

Janet Groene’s
Vege-Texican Tater Mix

    What’s not to love about potatoes in a creamy cheese sauce with a Latino kick? Reconstitute hashbrown potatoes from a box or bring frozen hash browns in the ice chest if you don’t have a freezer. They’ll thaw but will hold for up to three days in a well-chilled icebox.  This is a rich side dish or a protein-packed vegetarian main dish.

1 can condensed cream of celery soup
8-ounce tub sour cream (I cup)
1/2 teaspoon garlic powder
Small can diced chilies, drained
15-ounce can red or black beans
20- ounce package hashbrowns with onion & green pepper, prepared to package directions
6- or 8--ounce package grated 4-cheese Mexican blend

    Whisk soup, sour cream and garlic salt over low heat in a large, stove-to-table pan. When it’s warm and smooth fold in potatoes, beans and all but a handful of the cheese. Cover and cook over very low heat until cheese melts and potatoes are heated through. Sprinkle remaining cheese on top and keep warm. Serves 6 as a side dish and four as a main dish. 


See more of Janet Groene's galley-tested RV and camp recipes at
http://www.CampAndRVCook.blogspot.com

Want to dine out at affordable prices and meet locals when you're on an RV trip? Seek out a church supper. Go to http://www.ChurchSupper.blogspot.com for listings of public church or synagogue food events plus a potluck recipe. 

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