Barbecue Beef and Potato Bake

27 Ratings

9 Reviews

Kitchen Tested

Prep 15 min
Total 50 min
Servings 6

When you need a stick-to-the-ribs dish for hearty appetites, this flavorful dish will fill the bill!

By Betty Crocker Kitchens

Updated May 22, 2014

Ingredients

2

pouches (4.7 oz each) Betty Crocker™ roasted garlic mashed potatoes
4

cups water
1 1/2

cups milk
6

tablespoons butter or margarine
1

container (18 or 20 ounces) refrigerated original barbecue sauce with shredded beef
1 1/2

cups shredded Cheddar cheese (6 ounces)
1

cup (from 2.8-ounce can) French-fried onions

Steps

1

Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
2

Make potatoes as directed on pouch, using water, milk and butter. Spread half of the potatoes over bottom of baking dish. Layer with beef, 1 cup of the cheese and remaining potatoes.
3

Cover with aluminum foil and bake about 30 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Sprinkle onions around edges of baking dish. Bake uncovered 3 to 4 minutes longer or until cheese is melted and onions are brown.

As well as barbecue beef, cooked barbeque chicken and barbecue pork can be used in this recipe if you’d like to try something different.
This casserole can easily be cut into squares; serve it with a spatula rather than with a spoon.
The mashed potatoes can be made ahead and refrigerated until you’re ready to make dinner.

Nutrition Facts

Serving Size: 1 Serving

Calories: 670
Calories from Fat: 370

% Daily Value

Total Fat: 41g; 63%
Saturated Fat 21g 106% Trans Fat 1 1/2g
Cholesterol: 105mg; 36%
Sodium: 1240mg; 52%
Potassium: 990mg; 28%
Total Carbohydrate: 50g; 17%
Dietary Fiber 2g 8% Sugars 10g
Protein: 24g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 25%; 25%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 5 1/2 Fat;