Friday, May 22, 2015

Mexican Potato Casserole

It's Flashback Friday and I'm re-posting a recipe that was published here in August of 2008.  It originated in a local church cookbook and became a favorite at our house.  I often increase amounts and prepare in a larger casserole.  

Mexican Potato Casserole
  • 4 medium potatoes, with peel
  • 2 Tablespoons butter
  • 2 1/2 Tablespoons taco seasoning
  • 1/2 pound lean ground beef
  • 1/4 cup chopped onion
  • 1 cup salsa (medium or hot)
  • 1/2 cup chopped peppers (red, green or yellow)
  • 1 cup grated Monterey Jack cheese (or a Tex-Mex blend cheese)
  1. Cut potatoes into bite-size pieces and place in greased casserole dish.
  2. Melt butter...stir in taco seasoning.
  3. Pour over the potatoes and stir to coat well.
  4. Bake uncovered at 425°F for 30 minutes.
  5. Stir...bake 15-20 minutes longer.
  6. Brown and crumble beef; add onion and cook until soft...then drain.
  7. Stir in salsa.
  8. Pour over potatoes.
  9. Sprinkle with chopped peppers.
  10. Top with grated cheese.
  11. Bake uncovered for 10 minutes.
  12. Serve with additional salsa and sour cream.