Mexican Potato Casserole Food

MEXICAN POTATO SAUSAGE CASSEROLE

Steps:

• Heat oven to 350 degrees F. Spray 8 or 9-inch square baking dish with nonstick cooking spray. In 10-inch skillet cook sausage and green pepper over medium-high heat 8 to 10 minutes or until sausage is browned and cooked through; drain.
• Place half of the Simply Potatoes in prepared baking dish. Top with half of the sausage and 3/4 cup of cheese; repeat.
• Combine eggs and milk in medium bowl; beat well with fork. Pour egg mixture evenly over layered mixture in pan. Cover with foil; bake for 45 minutes. Uncover; add chopped tomato and remaining 1/2 cup cheese. Bake, uncovered, for an additional 10 to 15 minutes or until knife inserted in center comes out clean.
• Let stand 10 minutes before serving.

MEXICAN STYLE POTATOES

Steps:

• Heat vegetable oil in a large-size frying pan over medium-high heat.
• Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
• Stir in the onion and cook for about 3 minutes. By that time the onion should be translucent.
• Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
• Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers. I like the tomatoes cubes to still hold some of their shape when serving, so this step is a quick one, just 1 or 2 minutes before proceeding to serve. Of course, if you like your tomatoes well cooked, then cook them a little bit longer.

MEXICAN POTATOES

Steps:

• Preheat oven to 450°F.
• Mix all the spices in a small bowl.
• Cut potatoes into 1/2-inch square cubes. Transfer cubed potatoes to the large bowl, add olive oil and mix of spices. Gently toss to coat.
• Transfer potatoes to a baking sheet lined with parchment paper. Spread into a single layer.
• Bake in the preheated oven for 20-25 mins. Then, flip potato cubes and bake for additional 15 minutes or until crispy and brown.

MEXICAN CHEESY POTATOES

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, soup, green chiles and onion. Stir in hash browns. Fold in cubed and shredded cheeses; pour into baking dish.
• Bake about 1 hour or until potatoes are tender and mixture is hot and bubbly. Sprinkle with crushed chips; bake 5 to 10 minutes longer or until chips are light golden brown.

MEXICAN POTATO CASSEROLE

Steps:

• Preheat oven to 200 degrees celsius.
• Thinly slice your potatoes and add to a large pot of salted boiling water for around 10 minutes to soften.
• Add a tablespoon of oil to a large heated frying pan. Fry onion until soft, before adding the mince.
• Once the mince is browned, stir in corn, then add taco seasoning and allow to simmer for 10 to 15 minutes (follow instructions on the taco seasoning jar).
• Stir through salsa until well combined.
• Layer softened potato slices along the bottom of a large casserole or baking dish and season with salt and pepper.
• Add a layer of mozzarella cheese over the potatoes. Add the taco and salsa mince mixture on top.
• Add a layer of mozzarella cheese on top.
• Cover baking dish with aluminium foil and bake in the oven for around 35 minutes. Then remove foil, sprinkle with chopped shallots and bake for a further 15-20 minutes, or until cheese is browned.
• Serve with guacamole and sour cream, or with a side salad. Enjoy!

MEXICAN GROUND BEEF AND POTATO SKILLET

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.

MEXICAN POTATO SAUSAGE CASSEROLE (GLUTEN FREE)

Steps:

• Preheat oven to 350°F. Butter a 9x13-inch baking dish. Set aside. Cook sausage in a large, heavy skillet over medium-high heat until browned, about 5 minutes. Using a slotted spoon, transfer cooked sausage to a paper towel-lined plate. Remove all but 1 tbsp of the fat in skillet. Add onion, bell peppers, and chiles and cook about 3 minutes until onion and peppers have softened. Mix in flour, oregano, and cumin and cook for 1 minute, stirring occasionally. Stir in milk. Cook until mixture thickens and comes to just under a boil, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Remove from the heat. Stir the cooked sausage and 1 cup of the cheese into the sauce. Spread the potatoes in the prepared baking dish and top with the sausage mixture. Sprinkle the top with the remaining 1/4 cup cheese. At this point you can cover and refrigerate overnight if desired. Bake, covered, until the potatoes are tender, about 45 minutes or until the casserole is bubbling around the edges and cooked through. Remove from the oven and let sit for about 10 minutes before scooping out servings. Sprinkle the tops with green onions and cilantro. NOTE: I made my version dairy-free for my husband, using a plant-based milk and leaving off the sour cream and cheese. Feel free to make adjustments to suit your family's tastes or requirements.

MEXICAN CHORIZO AND POTATO CASSEROLE

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.

CLEAN EATING MEXICAN BEEF & POTATO CASSEROLE

Steps:

• 1. In a large non-stick pan, heat the oil, add the beef, green peppers and scallions. Cook for 7-8 minutes, stirring as needed, until the beef is browned and the vegetables are soft. 2. Add tomatoes, spices, salt and pepper; cook, stirring as needed until the flavours are blended, about five minutes. 3. In a baking dish, arrange alternate layers of the potatoes and beef mixture. Cover with foil and bake for 40 minutes. 4. Sprinkle the cheese on top and bake for 10 more minutes until the potatoes are cooked through and the cheese is melted.

MEXICAN POTATO CASSEROLE (WEIGHT WATCHERS)

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.

EASY MEXICAN CHEESE POTATO CASSEROLE

Steps:

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

MEXICAN STREET CORN POTATO CASSEROLE

Steps:

• Combine all the ingredients from the vegan cheese sauce in a blender. Add extra garlic and cumin and process until smooth.
• Assemble the Casserole: start with a layer of potatoes, season with salt and pepper. This is important! Follow this with bell pepper plus corn, then a good amount of sauce. Repeat this until potatoes and bell pepper are used. The last layer should be sauce and a bit of corn.
• Bake this all for 20 minutes at 410°F and enjoy.

MEXICAN-INSPIRED SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350°F, then lightly grease an 8x10" casserole dish.
• In a large skillet, warm the olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Next add the bell peppers, jalapeño, corn, chili powder, cumin, and salt then stir and continue to cook for another 5-7 minutes. Remove from heat, stir in the salsa and beans, then set aside.
• Layer half of the spiralized sweet potatoes in the bottom of the baking dish then cover with half of the vegetable mixture and top with 1 cup of the cheese. Finish with the remaining sweet potatoes, vegetables and cheese, then cover with foil and bake for 30 minutes.
• Remove the foil, set the oven to broil and cook for about 5 more minutes, just until the cheese is lightly browned. Allow to cool for 5-10 minutes, then garnish with diced tomatoes, avocado and cilantro before serving.

MEXICAN SWEET POTATO QUINOA CASSEROLE

Steps:

• Preheat the oven to 375ºF and spray a large casserole dish with non-stick cooking spray.
• Place all ingredients into the casserole dish and mix well. Cover with tin foil and place in the oven for 30 minutes.
• Remove from oven, stir, recover with tin foil, and place back in the oven for 40 more minutes.
• Remove from oven and let sit for 10 minutes, covered, before serving.
• Serve with cilantro, avocado, and lime juice.

MEXICAN POTATO CASSEROLE

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.).

CHEESY POTATO MEXICAN CASSEROLE

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.

MEXICAN BEAN AND POTATO BAKE

Steps:

• Toss the diced potatoes in a dash of oil, and spread them out in a large casserole dish or baking dish. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, tossing halfway, or until mostly cooked and starting to crisp up.
• Add all of the vegetables to the dish, along with the kidney beans, tinned tomatoes, and spices. Season generously, and mix to combine. Return to the oven for a further 30 minutes, until the vegetables are soft and the tomatoes have formed a rich sauce.
• Top with the grated cheese, and bake for 15 more minutes, until the cheese has melted. Serve topped with fresh coriander if desired.

DURANGO POTATO CASSEROLE

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.

MEXICAN SWEET POTATO AND CHICKEN CASSEROLE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Spiralize the sweet potatoes with the smallest noodle blade and place them in a 9x13-inch oval casserole dish.
• If cooking the chicken, bring 2 cups of water to a boil in a medium pot and add chicken breast, cook 10 minutes. Remove from water, set aside to cool, and shred the chicken. Place in a large bowl.
• Bring a large pot of water to boil and add guajillo peppers. Cover and simmer on medium for 10 to 20 minutes until the peppers are soft.
• Remove peppers and let cool, cut the stem and remove the seeds and the inside of peppers. Transfer to a blender.
• Add 4 tomatoes to the same boiling water and cook for 10 minutes.
• Remove with a slotted spoon, peel the skin and transfer to the blender. Blend until smooth.
• Meanwhile, in a medium skillet, heat the oil over medium-high heat and add the garlic and onion. Saute until browned.
• Transfer to the blender with the sauce along with cumin, salt, and pepper and blend well.
• Pour the mixture into the large bowl with the shredded chicken, black beans, and corn. Mix to combine, then pour over the spiralized sweet potatoes, making sure the sauce mixes well and gets in between the spirals.
• Top with cheese, cover with aluminum foil and bake for 1 hour, or until the sweet potatoes are tender.
• Top with scallions and serve.

MEXICAN POTATO CASSEROLE

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.

MEXICAN HASHBROWN POTATO CASSEROLE

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).