Mexican Potato Casserole

by Anne Bennett on March 12, 2009

1 t. olive oil
1/2 pound lean ground beef
2 garlic cloves, minced
2 green peppers, seeded and chopped
8 green onions, sliced
One 14.5 oz can diced tomatoes, drained
1 T. chili powder
1 T. ground cumin
1/2 t. salt
1/2 t. freshly ground pepper
2 large baking potatoes, peeled and very thinly sliced (use a mandoline or a food processor)
3/4 c. reduced fat cheddar cheese, shredded

Preheat oven to 350 degrees. Spray a 8” by 8” baking dish with nonstick spray.
In a large nonstick skillet, heat oil and add beef, garlic, bell peppers and green onions. Cook, stirring, until beef is browned, about 6 minutes.
Add the drained tomatoes, chili powder, cumin, salt and pepper. Cook until flavors are blended, about 5 minutes.
Arrange alternate layers of potatoes and beef in the baking dish. Cover with foil and bake 40 minutes. Uncover, sprinkle with cheese and continue to bake until potatoes are cooked through (test with a knife) and cheese is melted about 10 minutes longer.

Serves: 4

I usually double this recipe and bake it in a 9” by 13” casserole. My son eats three servings, my husband eats two, I eat one and there are two servings left over!

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