Mexican Scalloped Potato Casserole
This recipe combines 2 favorites; Mexican and Potatoes. It is easy, tasty and needs to be your next Taco Tuesday dish!!!
Ingredients
- 1 pound ground beef
- 2 tbsp olive oil
- 3 tbsp garlic - minced
- ¼ cup onion - diced
- 1 teaspoon old bay
- 1 teaspoon chili powder
- 2 tbsp flour
- ¾ cup red sauce
- 6 oz sofrito - half the jar
- 1 cup black beans
- 1 cup corn
- 4 tbsp cilantro
- 1 box scalloped potato mix (taters and sauce mix) you can use 2 if you like and 1 sauce
- 2 cups water - boiling
- ⅓ cup milk - warmed
- 2 tbsp butter - melted
- 1½ cups cheese - Mexican blend 3/4 inside and 3/4 topping
- cooking spray
Instructions
PREP
- Preheat oven 450°
- Prep - measure out all ingredients and dice up onion and garlic
GROUND BEEF MIXTURE
- Sauté the onion and garlic in the olive oil - about 4 minutes or so
- Add the ground beef - chili powder and old bay - brown the meat
- Add the flour - mix it in well - let it thicken for about 2 minutes
- Add the red sauce, sofrito, black beans and corn
- Finally, add the cilantro and set aside
SAUCE
- Grab a bowl and mix in HOT BOILING WATER, milk (warm it up), and melted butter with the sauce packet from the tater package.
LAYERING THE CASSEROLE
- Grab a short or long casserole dish - honestly this is a personal preference
- Spray the dish
- Bottom layer is the meat mixture
- Cheese on top the meat (half the cheese)
- Taters go on top the cheese
- Sauce mixture - pour evenly over the taters
BAKE IT & TOP IT
- Pop it in the oven (not covered) and let it cook about 35 minutes
- When the top is golden brown pull it out and let it sit. The sauce will thicken as it sits – at this point we sprinkled a bit more cheese on top.