Mexican Potato Casserole

From: DeannaG29 Oct 2016 05:02
To: ALL1 of 1
This is something I came up with one night while playing around with some ingredients I had laying around. It really turned out surprisingly well, and we have now have it often. It's inexpensive and tastes really good. Ed loves it.

1 lb 85/15 ground beef
--You could use ground beef with more fat in it, but then you'll have to do some draining.
1 cup chopped peppers (not hot, unless you want it hot)
1 cup chopped sweet onions
1 lb shredded potato (cheat: 1 carton Hungry Jack Hash Browns)
1 pk Taco Seasoning (Better with low sodium)
1 can black beans (drained and rinsed)
2 cps taco or fiesta mix cheese
1 tsp. Mrs. Dash Extra Spicy (optional)
1 tsp Tabasco (optional)
1 9x9x2in or 11 cup casserole dish. Do NOT grease or spray.
A 350 Fahrenheit or 177 Celsius oven

In a skillet, brown the ground beef, but do not drain.
Mix in well the taco seasoning and Mrs. Dash, then add the peppers and onion.
Cook until the the onion is just slightly browned, then remove from heat.

From the bottom up, layer your casserole dish with a meat layer, then potato, then cheese. You should get 2 or 3 before running out of meat mixture and potato.

Sprinkle any remaining shredded cheese over the top and bake uncovered for 30 minutes in a 350 Fahrenheit or 177 Celsius oven on the middle rack.

Remove and let set for 5 minutes, then serve.

This recipe serves 4 nice size servings. You can serve it alone, or if you want to serve it with something else, it goes great with a lot of things. I usually serve it with a garden salad.