Recipe: Taco-Topped Tater Nests and Taco Joes

TACO-TOPPED TATER NESTS

2 cups water
1/4 teaspoon garlic salt
1/2 cup dairy sour cream
2 cups mashed potatoes flakes
1/4 cup sliced green onions
2 cups Taco Joes meat mixture (recipe follows)
2 ounces cheddar cheese, shredded

Heat oven to 350 degrees F. Lightly grease 6 (10 ounce) custard cups.

In medium saucepan, combine 2 cups water and garlic salt; bring to a rolling boil. Remove from heat. Stir in sour cream; blend well. With fork stir in potato flakes and green onions until blended.

Spoon potato mixture evenly into custard cups. With spoon, make indentation in center of each. Spoon 1/3 cup meat mixture into each indentation; sprinkle with cheese.

Bake at 350 degrees F for 15 to 20 minutes or until thoroughly heated and cheese is melted.

Makes 6 servings

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TACO JOES

FOR THE MEAT MIXTURE:
1 lb. ground beef
1/2 onion, chopped
1/4 cup green bell pepper, finely chopped
1/2 cup tomatoes, chopped
1 (10 3/4 oz) can condensed cream of mushroom soup
1 tsp. chili powder
FOR SERVING AS TACO JOES:
4 hamburger buns
1/4 lb. lettuce, shredded
1 cup shredded cheddar cheese

Brown beef, onion and bell pepper in a large skillet.

Stir in next 3 ingredients and simmer 3-4 minutes, stirring occasionally until thickened.

TO MAKE TACO JOES:
Serve on hamburger buns topped with lettuce and cheese.

Source: Recipe booklet: Pillsbury Classic Cookbooks, October 1993