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Mexican Potato Squares Recipe

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This recipe for Mexican Potato Squares, by , is from The Kerekes Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brian Paladino


1 cup water
2/3 cup milk
1 tsp dried minced onion
1/2 cup sour cream
Instant mashed potatoes (4-6 servings)
2 eggs
1 can mexicorn
1/4 tsp chili powder
1/4 tsp cumin
1 lb ground beef
3/4 cup salsa (Spicy as you like)
Shredded lettuce
Diced tomatoes
Shredded cheddar cheese

Pre-heat oven to 375. Grease 9 inch square pan.

In medium saucepan prepare instant mashed potatoes as directed on side panel of box. In second medium saucepan heat water, milk and onion to a rolling boil. Remove from heat. Stir in 1/2 cup sour cream, prepared mashed potatoes and eggs. Mix well. Stir in can of mexicorn, chili powder and cumin. Blend well. Spoon in pan. Press evenly in bottom and up sides of pan. Set aside.

In medium skillet. Brown beef. Drain. Stir in salsa. Blend well. Spoon evenly on potato base. Bake at 375 for 35-40 minutes or until edges are golden brown. Remove from oven and let stand 10 minutes.

Layer lettuce, tomatoes and cheddar cheese on top of meat mixture. Cut into squares and serve.

Number Of Servings:
Number Of Servings:




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