Mexicali Potato Casserole

• 1 lb. ground beef
• 11 oz. can Green Giant Mexicorn whole kernel corn with red and green peppers, drained
• 1/4 c. sliced green onions
• 2 to 3 tsp. chili powder
• 7.8 oz. pkg. Hungry Jack cheddar and bacon potatoes
• 3 c. boiling water
• 1 c. milk
• 4 Tbsp. jalapeno peppers, sliced

1. Heat oven to 400 degrees.
2. Brown ground beef in large skillet; drain well.
3. Add corn, onions, chili powder, potato slices, contents of sauce mix envelope, boiling water and milk; mix well.
4. Spoon mixture into ungreased 8 inch square baking dish. Top with jalapenos.
5. Bake at 400 degrees for 20 minutes or until mixture bubbles around edges.
6. Cover loosely with foil and bake an additional 10 to 15 minutes or until potatoes are tender.
7. Makes 4 servings.

ground beef, green peppers, green onions, chili powder, boiling water, milk, jalapeno peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70100 (may not work)