Happy Friday to you all!

I haven’t shared any new recipes this week, so I thought I’d give you a treat today and post a new one. It’s not new to me, it’s a well-loved family favorite, but I don’t think I’ve ever shared it on the blog before.

This came to me through some of my past Weight Watchers friends.  It can be WW friendly very easily by using ground turkey and low-fat cheese in the recipe. I’ve tried making it low carb before by substituting sweet potato for the baking potato but that wasn’t very well received by the family. Sweet potato is too mushy when baked and the sweet flavor didn’t meld very well with the spiciness of the cumin and chili powder. Oh well. Lesson learned.

This is a great make-ahead recipe and it also freezes well and doubles well. So if you are a fan of making 2 while you’re making one, this is a great candidate. You could serve one for dinner tonight and freeze the other one for dinner on another night.  I’ve also doubled it before to serve to a large crowd.

I usually serve with salsa and sour cream to top the casserole. Other than that, I don’t think it really needs much else. It’s just yummy all by itself.

I hope you enjoy.

You can access the recipe for printing from here.

Mexican Potato Casserole 

Hearty and delicious recipe that is sure to be a crowd pleaser.
Yields: 8 Servings   

Ingredients

1 teaspoon Olive oil
1 pound Ground beef or ground turkey
2 medium Bell pepper diced
1 medium Onion diced
1 can Diced tomatoes (I use mild Rotel or Del Monte Diced Tomatoes with Chilies)
2 cups Mexican blend cheese shredded 
1 can black beans
Chili powder 
Cumin 
1 tablespoon Minced garlic 
Salt/pepper to taste 
2 large Baking potatoes

Instructions

Preheat oven to 350.
Using a mandolin, slice potatoes on the bias (diagonal) into thin slices (about 1/8" thick). Set aside.
Brown meat in skillet with olive oil, seasoning with Houston House Seasoning, chili powder and cumin.
Add onion & bell pepper and cook until vegetables begin to soften.
Mix in tomatoes and season to taste.
Cook 5-6 minutes.
In a greased 13×9 casserole dish, layer potatoes and meat mixture, adding cheese between layers.
Top final layer with cheese.
Bake 40-50 minutes, covered. Bake additional 10 minutes uncovered to brown cheese if desired.
Serve with salsa & sour cream for topping.

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