Mexican Potato Casserole Recipes

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:

• 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:

• 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:

• 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 350º.
• Spray a 9x13" pan with nonstick cooking spray, set aside.
• In a large nonstick pan, heat the oil, add the beef, bell peppers and scallions. Cook, stirring as needed, until the beef is browned and the vegetables are softened, 6-8 minutes.
• Add tomatoes, spices and salt, cook, stirring as needed until the flavors are blended, about five minutes.
• Arrange alternate layers of the potatoes and beef mixture in the baking dish. Cover with foil and bake 40 minutes, uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain on paper towels.
• Cook and stir potatoes and onion in the skillet until golden brown, about 10 minutes. Add bacon and diced tomatoes; stir until heated through, 3 to 5 minutes.
• Pour potato mixture into the casserole dish.
• Whisk cream of chicken soup, milk, and eggs together in a bowl. Pour over potato mixture in the casserole dish.
• Bake in the preheated oven until eggs are set, about 40 minutes. Sprinkle Cheddar cheese on top. Continue baking until cheese is melted, about 5 minutes more.

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:

• Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

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:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend. Season to taste with salt.
• In a large bowl, combine potatoes, peppers, and celery. Season with salt, and toss with herb sauce. Transfer to a large shallow baking dish. Scatter tomatoes among the potato mixture. Drizzle 1 to 2 tablespoons oil over top, and cover with foil.
• Bake for 35 minutes. Remove foil. Continue baking until vegetables are tender, 20 to 30 minutes. Serve warm.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. , In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside., Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers., In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 13x9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder., Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.