When I was on the trip with the wonderful people over at Redmond Clay/Real Salt, they had some seriously delicious food. A couple of the dishes involved layering potatoes with meat, veggies, cheese, and spices and these were especially yummy. I used these ideas as a jumping off point to create my own meat-and-potatoes layered dish, and it became taco potatoes.
It’s simple to put together, it can be baked quickly or slowly, and great for a party. I would normally layer cheese in it too, but we had friends over who are dairy-free, so I skipped that and put a little on at serving for those of us who could eat it. It’s yummy regardless.
- 1 lb. ground beef
- 2 bell peppers, chopped
- 1 small onion, chopped
- 2 tbsp. taco seasoning
- 2 – 3 lbs. of potatoes, sliced
- 4 oz. pepper jack cheese (or cheddar)
Brown the ground beef.
When it’s done, add the peppers and onions. I used a mix of red and green ones.
While this is cooking (stir and let it soften), layer the potatoes in a 9×13 pan. Start by covering the bottom.
When the mixture is cooked and veggies are somewhat soft (they’ll finish cooking in the oven), add the taco seasoning.
Pour about 1/3 of the meat over the potatoes and spread it out. If you’re using cheese, add a bit on top.
Layer more potatoes, more meat, more cheese. You will do about 3 layers. Then, cover the dish with foil and baked at 350 for 30 minutes. (You can also bake at 300 for an hour if you want it to “wait” for you.)
Remove from the oven, remove the foil, and it’s done! Super easy.
What’s your favorite Mexican dish…or casserole?