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–+ servings

Mexican Potato Casserole

Author Amber Brady
Yields 4 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