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Mexican Potato Casserole

ByAmber Brady On Updated
4 Comments

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Recipe
5 from 1 rating

Sometimes I try to find ways to fancy up potatoes for dinner. Potatoes are so cheap, especially when you are on a budget. And we are definitely on a budget because we are buying our first house, so we won’t have as much wiggle room in our current budget until my husband gets his next raise.

I came up with this quick skillet dish on a whim & it turned out great. My husband kept looking at me surprised that everything came out so flavorful & hearty.

5 from 1 rating

Mexican Potato Casserole

Created by Amber Brady
Yields4 to 6 Servings

Ingredients

  • 3 small potatoes, scrubbed & diced small
  • ¾ lb ground beef
  • ½ white onion, diced small
  • 1 green bell pepper, diced small
  • 2 Tbsp taco seasoning
  • 1 Tbsp Chipotle Seasoning, (Or substitute with cayenne pepper starting at ⅛ tsp & adjust to desired heat.)
  • 8 oz can tomato sauce
  • 2 Tbsp brown sugar
  • ½ cup heavy cream, (can sub sour cream)
  • 1 cup frozen corn

Instructions
 

  • In a medium pot of water add potatoes & heat until boiling. Boil for 10+ minutes or until just done. (Think potato salad doneness-NOT mushy.) Drain & set aside.
  • Meanwhile, brown beef in a large skillet over medium heat. Drain the fat. Return meat to skillet, add onion & pepper & saute 3 minutes. Add taco mix, chipotle seasoning, tomato sauce, brown sugar, heavy cream & frozen corn. Stir constantly until mixture bubbles. Add potatoes & heat everything through.
  • Serve topped with cheese & sour cream, if desired.

Notes

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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5 from 1 vote (1 rating without comment)

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4 Comments

  2. I tried this tonight and it was SOOOO good! Definitely going to become a normal dish at our home. Thanks Amber!!

    Reply

    2. If I wanted to make this for like 12 people could I do it in a crock pot?

      Reply

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