Mexican Potato Casserole 5fix Recipes

QUICK AND EASY GREEN CHILI-POTATO ENCHILADA CASSEROLE #5FIX

Steps:

• Pour a third of one can enchilada sauce on the bottom of the pan, or just enough to coat the bottom.
• Spread 4 cups of tortilla chips in an even layer on top of the sauce.
• Spread 1 bag Simply Potatoes diced potatoes with onions over the chips.
• Pour remaining open can of enchilada sauce over the potatoes.
• Sprinkle 2 cups of shredded cheese and 1 cup cotija or parmesean over the sauce. Repeat layers again starting with the chips, then potatoes, 1 can sauce, then cheeses.
• Last layer is chips the last can of sauce and the rest of the cheeses.
• Bake in a 350 degree oven for approximately 30 mins, or until sauce and cheese is bubbly and the cheese is slightly browned. Let rest 20 minutes.

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!

MEXICAN CHORIZO AND POTATO CASSEROLE

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.

MEXICAN POTATO CASSEROLE

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.

MEXICAN POTATO CASSEROLE

Steps:

• Mix taco seasoning with melted butter.
• Spread the potatoes in a single layer in the bottom of a 9 x 13 inch glass pan (or similar). Pour the butter & taco seasoning over the potatoes and stir to coat.
• Bake at 400 degrees for until fork-tender, about 20-30 minutes. Stir half way through baking.
• Meanwhile, brown the ground beef.
• Add the chopped onion to the beef, and saute until the onion is translucent (about 5 minutes).
• Add the corn, black beans, and bell pepper to the beef-onion mixture.
• Add the corn, beans, beef, onion & pepper mixture to the cooked potatoes. Top with cheese. Bake at 400 until warmed through and the cheese is melted (about 10 minutes.).