Mexican Potato Sausage Casserole Gluten Free Food

MEXICAN CASSEROLE

Steps:

• Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
• Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
• In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
• Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
• Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
• Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
• Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
• Scatter the tomatoes with green chilis over the top.
• Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
• Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
• Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
• Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
• Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

POTATO SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray 1 1/2 quart casserole with nonstick cooking spray, set aside.
• Cook sausage, stirring to separate, in large skillet over medium heat until no longer pink, drain fat and discard.
• Stir together soup, milk, onion, salt and pepper in medium bowl.
• Place half of potatoes in prepared casserole. Top with half of soup mixture, top with half of sausage. Repeat layers, ending with sausage. Dot with butter cubes.
• Cover pan with foil. Bake 1 1/4 hours or until potatoes are tender. Uncover, sprinkle with cheese. Return to oven, bake until cheese is melted and bubbly.

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.).