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)
- Cut potatoes into bite-size pieces and place in greased casserole dish.
- Melt butter...stir in taco seasoning.
- Pour over the potatoes and stir to coat well.
- Bake uncovered at 425°F for 30 minutes.
- Stir...bake 15-20 minutes longer.
- Brown and crumble beef; add onion and cook until soft...then drain.
- Stir in salsa.
- Pour over potatoes.
- Sprinkle with chopped peppers.
- Top with grated cheese.
- Bake uncovered for 10 minutes.
- Serve with additional salsa and sour cream.
