Cheesy Potato Taco Casserole Recipes

MEXICAN POTATO CASSEROLE

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!

CHEESY POTATO TACO CASSEROLE (GLUTEN-FREE)

Steps:

• Preheat oven to 400°F.
• In a large skillet over medium-high heat, cook beef and sausage, breaking up large chunks with a wooden spatula, until browned, about 4 minutes. Strain the accumulated grease and discard. Add the onions, garlic, cilantro, oregano, and chili to the meat and cook until onions are softened, about 2 to 3 minutes. Sprinkle the taco seasoning over the top and stir to evenly distribute. Stir in the water and reduce the heat to low. Simmer, stirring occasionally, for about 5 minutes.
• Pour meat mixture into a 9x13-inch baking pan. Sprinkle half of the cheese over the meat mixture. Top with potatoes, spreading into an even layer, and sprinkle lightly with salt and pepper.
• Bake, uncovered, in the hot oven for 30 to 45 minutes or until the potatoes are heated through and lightly browned. The casserole should be bubbling in the center. Carefully remove from the oven, sprinkle remaining cheese over the top and pop back in the oven for about 5 minutes or until cheese is melted on top.
• Let rest for 10 minutes before serving. Cut into squares and sprinkle the tops with green onions. Serve hot.

CHEESY TACO POTATO PUFF CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Spray 8x8-inch glass baking dish with cooking spray. Place potato puffs and drained tomatoes in baking dish. Sprinkle evenly with taco seasoning; toss together.
• Bake 25 minutes or until potatoes are golden brown and crisp, turning gently once halfway. Remove from oven; sprinkle with cheese.

CHEESY POTATO TACO CASSEROLE

Steps:

• Pre-heat the oven to 350*.
• Cook and prepare the ground beef in a large skillet on medium high heat, then add in the taco seasoning in accordance with the package instructions.
• Add in the onions and peppers, let these cook for 5-10 minutes or until soft.
• Stir in the diced tomatoes and tomato sauce.
• Spray a 9x13 baking dish with nonstick cooking spray, then evenly place the potatoes in the dish.
• Top the potatoes with the meat mixture.
• Lastly, sprinkle the cheese on top.
• Bake for 30 minutes or until cheese is nicely melted.

CHEESY POTATO TACO SKILLET

Steps:

• Heat oil to medium high heat and fry potato pieces until crispy on the outside, and soft on the inside, like homefries. Drain on a paper towel.
• Meanwhile, in a seperate skillet, brown ground beef until done through. Drain well.
• Return beef to skillet and add water, chili powder, cumin and cajun seasoning. Stir to make a taco sauce.
• Add potatoes and stir until sauce coats potatoes.
• Add cheese and stir until melted. Serve immediately.