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Help With Mexican Potatoe Casserole

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Old 02-10-2007, 09:50 PM   #1
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Default Help With Mexican Potatoe Casserole

I made this recipe that is posted here:

MEXICAN POTATO CASSEROLE
4 servings
7 points per serving
1/2 Pound Lean Ground Beef
2 garlic cloves
2 Green Peppers
8 Scallions, sliced
2 Tomatoes Chopped
2 Tablespoons Chili Powder
1 Tablespoons Cumin
teaspoon Ground Black Pepper
2 Large Potatoes Thinly Sliced
3/4 Cups Nonfat Shredded Cheddar Cheese
Preheat Oven to 350. In a large skillet brown the ground beef, add the peppers, scallions and cooked until beef is cooked and vegetables are tender. Add tomatoes, chili powder, cumin, garlic, pepper and cook for 5 minutes. In a 13 X 9" pan, alternate a row of potatoes and then the Beef mixture. Cover and bake for 40 to 60 minutes, until potatoes are tender. Sprinkle with the cheese and bake 10 more minutes until cheese is melted.


Anyways, my beef dried out very badly in the oven. Does anyone have any tips on how to keep the beef moist? Has anyone else made this dish?

Thanks for any advice,


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Old 02-12-2007, 12:30 PM   #2
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Well, I haven't made the recipe, but I can usually keep oven-baked meats fairly moist if I mix them with a little bit of low sodium/fat free chicken broth before they go in the oven. Then the chicken broth evaporates, not the juices in the meat. I do this with my turkey meatloaves and they come out moist.
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Old 02-14-2007, 09:51 AM   #3
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You might also want to try covering it with foil until the last 10 minutes or so.
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