Tex-Mex beef and potatoes by Suzanne

1 lb. ground beef

1 pepper, chopped

1 onion, chopped (left out for meal swap)

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

1/2 cup water

4 cups frozen Southern-style hash browns (cubed not shredded variety)

1 pkg. (10 oz.) frozen corn

1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

HEAT oven to 350°F.

BROWN meat with peppers and onions in large skillet; drain. Return to skillet.

STIR in taco mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover.

BAKE 20 min.; stir. Bake, uncovered, 15 min. or until heated through.

From frozen: Thaw overnight, place in casserole dish, cover and bake 20 minutes at 350°F. Stir. Uncover and bake 15 more minute or until heated through.