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:

• Heat oil in a large skillet over high heat. Add potatoes and cook until brown and crispy, stirring only as needed to prevent sticking, 8 to 10 minutes. Remove potatoes from the skillet and keep warm.
• Place beef, carrots, onion, bell pepper, jalapeno, cumin, chili powder, garlic powder, salt, oregano, paprika, and black pepper into the same skillet. Cook until beef is browned and crumbly, 7 to 8 minutes. Stir in corn, tomatoes, and salsa. Cook for 3 to 4 minutes. Stir in cooked potatoes. Top with Cheddar cheese, cover, and reduce heat to medium. Cook until cheese melts, about 1 minute.

Steps:

• Mix taco seasoning with melted butter.
• Spread the potatoes in a single layer in the bottom of a 9 x 13 inch glass pan (or similar). Pour the butter & taco seasoning over the potatoes and stir to coat.
• Bake at 400 degrees for until fork-tender, about 20-30 minutes. Stir half way through baking.
• Meanwhile, brown the ground beef.
• Add the chopped onion to the beef, and saute until the onion is translucent (about 5 minutes).
• Add the corn, black beans, and bell pepper to the beef-onion mixture.
• Add the corn, beans, beef, onion & pepper mixture to the cooked potatoes. Top with cheese. Bake at 400 until warmed through and the cheese is melted (about 10 minutes.).

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 350ºF.
• Cook meat in large skillet with taco seasoning mixes as directed on package. Stir in beans, corn and chiles.
• Spread hash browns onto bottom of 13x9-inch pan sprayed with cooking spray; top with meat mixture and cheese.
• Bake 30 min. or until casserole is heated through and cheese is melted. Serve topped with sour cream.

Steps:

• Heat oven to 350°F.
• Combine ingredients.
• Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 50 min. or until heated through.

Steps:

• Preheat oven to 375 degrees.
• In a large bowl mix together the hashbrowns and the eggs.
• Mix in all the other ingredients and half of the cheese.
• Spread mixture into casserole dish(es).
• Sprinkle remaining cheese on top.
• Bake with lid on for 45 minutes.
• Remove lid and bake for 15 more minutes.
• Serve with sour cream on the side and sprinkle cilantro (if you like it).

Steps:

• Cook potatoes in boiling water 20 min. or just until tender; drain. Return to pan; cover with cold water. Let stand until cooled.
• Meanwhile, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour; cook 1 min. Gradually add milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups shredded cheese; cook and stir 1 min. or until melted. Stir in mustard.
• Heat oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce.
• Bake 25 to 30 min. or until heated through. Top with remaining cheeses and bacon; bake 5 min. or until shredded cheese is melted.

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).