Mexican Potato Casserole Recipes

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.

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.

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir sauce mix pouches (from boxes), boiling water, milk and chili powder with whisk.
• Stir in potatoes (from boxes), chicken and green chiles. Pour into baking dish.
• Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until potatoes are tender. Sprinkle cheese on top. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions.

Steps:

• Preheat oven to 425 F.
• Peel and chop the potatoes into bite size chunks.
• Spread potatoes in a 9" x 13" oven proof dish (or similar).
• Melt butter.
• Mix the taco seasoning into the melted butter.
• Spread the butter mixture on the potatoes, stir to cover all sides.
• Bake potatoes until tender. Stir once or twice during baking. (About 30 minutes, depending on your potatoes.).
• Brown the ground beef.
• Add onions to the browned beef and cook until onions are soft and translucent. Remove from heat.
• Add corn, beans, bell pepper, and salsa to the beef and onion mixture. Stir until mixed.
• When potatoes are tender, remove from oven and spread the corn, beans, bell pepper, and salsa mixture over the top of the potatoes.
• Reduce oven temperature to 375 F.
• Sprinkle the shredded cheese over the top of the casserole.
• Bake for another 10 minutes (or so) until the cheese is melted and ingredients warm.
• Serve with dollops of sour cream (optional).