MEXICAN POTATO CASSEROLE
Mexican potato casserole is the ultimate comfort food while bringing a twist on your favourite Taco Tuesday menu!
Provided by Holly Connors
Categories RECIPES
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees celsius.
- Thinly slice your potatoes and add to a large pot of salted boiling water for around 10 minutes to soften.
- Add a tablespoon of oil to a large heated frying pan. Fry onion until soft, before adding the mince.
- Once the mince is browned, stir in corn, then add taco seasoning and allow to simmer for 10 to 15 minutes (follow instructions on the taco seasoning jar).
- Stir through salsa until well combined.
- Layer softened potato slices along the bottom of a large casserole or baking dish and season with salt and pepper.
- Add a layer of mozzarella cheese over the potatoes. Add the taco and salsa mince mixture on top.
- Add a layer of mozzarella cheese on top.
- Cover baking dish with aluminium foil and bake in the oven for around 35 minutes. Then remove foil, sprinkle with chopped shallots and bake for a further 15-20 minutes, or until cheese is browned.
- Serve with guacamole and sour cream, or with a side salad. Enjoy!
Nutrition Facts : Calories 392 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 29 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 582 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
MEXICAN CHORIZO AND POTATO CASSEROLE
Created for my son, who is diabetic and gluten free. Easy to prepare, easy on the budget!
Provided by Cindy Martin
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
- Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.
Nutrition Facts : Calories 526.7 calories, Carbohydrate 40.2 g, Cholesterol 77.5 mg, Fat 37.7 g, Fiber 8.2 g, Protein 24.2 g, SaturatedFat 15.9 g, Sodium 1124.8 mg, Sugar 2.7 g
MOROCCAN POTATO CASSEROLE
This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!
Provided by NIBLETS
Categories World Cuisine Recipes African
Time 1h45m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
- In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
- Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 30.9 g, Fat 12.1 g, Fiber 5.9 g, Protein 4.7 g, SaturatedFat 1.7 g, Sodium 44.5 mg, Sugar 6.5 g
MEXICAN POTATO CASSEROLE
Make and share this Mexican Potato Casserole recipe from Food.com.
Provided by nicoleingermantown
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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 degrees Fahrenheit for 40 minutes.
- Stir -- bake 10 minutes longer.
- Brown and crumble beef; add onion and cook until soft -- then drain.
- Stir in salsa and chopped peppers.
- Pour over potatoes.
- Top with grated cheese.
- Bake uncovered for 10 minutes.
CREAMY MEXICAN POTATO CASSEROLE WITH BACON
Give your next potato casserole a Mexican spin by using queso quesadilla cheese with added cream cheese. And then, just for fun, add bacon crumbles.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
- Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
- Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
- Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 330 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 5 g, Protein 9 g
DURANGO POTATO CASSEROLE
For those who like it spicy, it's easy to turn up the heat on these potatoes by adding more chili powder or jalapenos for extra kick.-Pat Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings (2/3 cup each).
Number Of Ingredients 13
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. , In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside., Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers., In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 13x9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder., Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 315 calories, Fat 22g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 876mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
MEXICAN POTATO CASSEROLE
Easy, fast, nutritious and tasty! I nearly always have all the ingredients in the house, and everyone likes it, so it's a family favorite. It can be prepared ahead and kept warming for a while and leftovers reheat very nicely, too. Experiment with substituting ingredients for your favorite potato, beans, cheese, salsa, etc. With "medium" salsa and 3 T taco seasonings, it is mild but still flavorful. If you like lots of spice, use "hot" salsa and/or more taco seasoning.
Provided by StephanieZ
Categories Mexican
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 F.
- Peel and chop the potatoes into bite size chunks.
- Spread potatoes in a 9" x 13" oven proof dish (or similar).
- Melt butter.
- Mix the taco seasoning into the melted butter.
- Spread the butter mixture on the potatoes, stir to cover all sides.
- Bake potatoes until tender. Stir once or twice during baking. (About 30 minutes, depending on your potatoes.).
- Brown the ground beef.
- Add onions to the browned beef and cook until onions are soft and translucent. Remove from heat.
- Add corn, beans, bell pepper, and salsa to the beef and onion mixture. Stir until mixed.
- When potatoes are tender, remove from oven and spread the corn, beans, bell pepper, and salsa mixture over the top of the potatoes.
- Reduce oven temperature to 375 F.
- Sprinkle the shredded cheese over the top of the casserole.
- Bake for another 10 minutes (or so) until the cheese is melted and ingredients warm.
- Serve with dollops of sour cream (optional).
Nutrition Facts : Calories 349.6, Fat 16.3, SaturatedFat 9.8, Cholesterol 44.9, Sodium 699, Carbohydrate 39.8, Fiber 7.4, Sugar 6, Protein 14.7
EASY MEXICAN CHEESE POTATO CASSEROLE
Add a south-of-the-border twist to your next potato casserole with Mexican-style queso quesadilla cheese and sour cream.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Combine ingredients.
- Spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 50 min. or until heated through.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 2 g, Protein 8 g
SLOW COOKER LOADED CHICKEN AND POTATO CASSEROLE RECIPE
Steps:
- Spray slow cooker with non-stick cooking spray.
- Spread half of the cut potatoes in the bottom of the slow cooker.
- On top of the potatoes, spread the diced chicken in a single-layer.
- Sprinkle half of the salt, half of the pepper, half of the garlic powder on top, half of the bacon, half of the cheddar cheese, and half of the green onions on top of the chicken.
- Place the rest of the potatoes on top of the chicken, and top with remaining salt, pepper, garlic powder, bacon, cheese, and green onions.
- Pour heavy whipping cream evenly over the casserole.
- Place the lid on top and cook on low heat for 6-8 hours.
Nutrition Facts : Calories 566 kcal, Carbohydrate 28 g, Protein 37 g, Fat 34 g, SaturatedFat 17 g, TransFat 0.1 g, Cholesterol 144 mg, Sodium 722 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving
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