Mexican Potato Casserole

When you first look at this recipe, from an older Weight Watcher cookbook, you might think that there’s not enough beef and too many veggies for it to work. Throw caution to the wind and make it anyway–you’ll be surprised at how meaty and rich it tastes. This is a good example of how to get more healthy vegetables into a main course without sacrificing taste. Healthy Mexican? Oh yeah.

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

1. Preheat oven to 350 degrees. Spray a 8” by 8” baking dish with nonstick spray.
2. 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.
3. Add the drained tomatoes, chili powder, cumin, salt and pepper. Cook until
flavors are blended, about 5 minutes.
4. 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
6 Poodles

I usually double this recipe and bake it in a 9” by 13” casserole. My son and husband eat most of it the first night!