I’ve been MIA and I apologize! After the long weekend (and lots of eating out, and bbq’ing!) and a crazy week at work, I’ve been a less than stellar example of meal planning. I do have a few recipes to share over the next few days that I haven’t had a chance to post. I hope this will appease my crazed fans! (haha. I wish!) Be watching for them.
I discovered the following recipe last year on this great little blog called Mennonite Girls Can Cook. I had originally thought that potatoes with mexican flavours would be an odd combination but it really is delicious! Gluten-free and kid (but not messy eater…) friendly.
Mexican Potato Casserole
4 medium Yukon Gold potatoes, scrubbed but with peel still on.
1 tbsp butter
1 tbsp Olive oil
2 1/2 tbsp taco seasoning (Packaged or make your own with this recipe that has considerably less sodium)
1/2 pound lean ground beef
1/4 cup chopped onion
1 cup black beans
1/2 cup corn
1 cup salsa
1 bell pepper, chopped
1 cup grated Monterey Jack cheese (any tex-mex blend or cheddar will do)
Cut potatoes into bite-size pieces and place in greased casserole dish.
Melt butter, add olive oil and stir in taco seasoning. Pour over the potatoes and stir to coat well.
Bake the potatoes, uncovered, at 425F for 40 minutes.
Stir the potatoes and bake 10 minutes longer. Remove from oven.
While the potatoes cook, brown and crumble beef; add onion and cook until soft. Drain excess fat.
Stir in salsa, black beans, corn and chopped peppers. Simmer for another 5 or so minutes.
Pour the meat mixture over the potatoes, top with cheese and bake, uncovered, for another 10 minutes or until cheese is melted and bubbly. Serve with sour cream, green onions or chives and even guacamole if you have any on hand!