I found this recipe in the Taste of Home Casseroles, Slow Cookers and Soups magazine from April 2010.
So quick and easy to put together...this recipe was in the oven after about 15 minutes from beginning to end prep-time! I served it with a Shoe Peg Corn Casserole and mini sweet cornbread muffins! Yum!
Au Gratin Taco Bake
*1 lb ground beef
*1 4.9 oz pkg au gratin potatoes
*1 15 1/4 oz can whole kernel corn, undrained
*1 14 1/2 oz can no-salt-added stewed tomatoes, undrained
*3/4 cup milk
*1/2 cup water
*2 TBSP taco seasoning (I added the entire pkg)
*1 cup shredded cheddar cheese
In a large skillet, cook beef over medium heat until longer pink; drain. Stir in the potatoes and contents of sauce mix, corn, tomatoes, milk, water and taco seasoning. Transfer to a greased 2 qt (8x8in) baking dish.
Cover and bake at 350* for 65 - 70 minutes or until potatoes are tender. Sprinkle with cheese. Bake uncovered, 5 minutes longer or until the cheese is melted.