Taco-topped Tater Nests
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Main dish, Potatoes | 6 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 1/4 | t | Garlic salt |
| 1/2 | c | Dairy Sour Cream |
| 2 | c | Mashed Potatoes Flakes |
| 1/4 | c | Green onions, sliced |
| 2 | c | Taco Joes Meat Mixture |
| _, recipe to follow | ||
| 2 | oz | Cheddar Cheese, shredded |
INSTRUCTIONS
Heat oven to 350F. Lightly grease six 10 ounce custard cups. In medium saucepan, combine 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 misture into each indentation; sprinle with cheese. Bake at 350F for 15 to 20 minutes or until thoroughly lheated and cheese is melted. From " Classic Cookbooks" by Pillsbury Oct 93 issue From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 9.9mg
Sodium: 147.1mg
Potassium: 21.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 2.4g