I would like you to meet my newest addiction. The best part is? Everyone in the family loves it, too! Not too spicy for sensitive little tongues, but flavorful enough to satisfy grown-ups, this hearty dinner of crispy-on-the-outside, soft-on-the-inside potatoey, cheesy, Mexicany goodness is a happy dinner and potluck offering. Try it and see if it doesn't become a new favorite in your home, too.
Mexican Roasted Potato Casserole
Prep time: 15, bake time: 45 (divided); serves 6-10
- 4-6 russet potatoes, peeled and cubed in 1/2 inch pieces
- 2 tablespoons high-quality olive oil (high quality won't become harmful at high heats)
- 1 tablespoon taco seasoning (find a quick, safe recipe here)
- 1 pound ground beef (grass-fed preferred)
- 2 more tablespoons taco seasoning
- 1 cup salsa (we use this salsa verde)
- 2 cups grated cheese of choice (we used white cheddar but jack would be more traditional)
- 2 green onions, chopped
- creme fraiche (a dollop for each serving)
- Preheat oven to 425º. Place potato cubes in 9x13-inch pan. Drizzle olive oil over the potatoes and mix until pieces are coated. Stir in the first tablespoon of taco seasoning. Bake potatoes for 40 minutes.
- While potatoes bake, brown ground beef. Turn heat to simmer and pour 1/4 cup water into cooked beef. Stir in the other 2 tablespoons taco seasoning and turn off heat once water has been absorbed (I've also been known to stuff a food processor full of spinach or other greens, run them thru, and mix it in with the beef at this point of the preparation).
- Once the potatoes are browned and done, layer beef on top of them. Pour salsa over beef. Top with grated cheese and sprinkle green onions on top.
- Bake 5-10 minutes to allow cheese to melt. Serve warm with a dollop of creme fraiche on top. Other yummy garnishes are fresh cilantro and avocado slices.