Friday, January 16, 2009

A yummy Mexican dish...


The pictures are mine.
I'll explain the photos first then post the recipe below - the original recipe says Monteray Jack cheese but I use cheddar cheese and I also added kidney beans because I just love them. It is not a spicy dish but you could add chillies if you wanted.
Above is the pan with browned mince and onion, red capsicum, red kidney beans and mild salsa.
This is how the dish looks once cooked and ready to serve.
I served it with lettuce and tomato on the side with plain corn chips and sour cream.
Delicious!
MEXICAN POTATO CASSEROLE

4 medium potatoes, with peel
2 tblspn butter
2.5 tblspn taco seasoning mix
500gms minced beef
1/4 cup chopped onion
1 cup mild salsa
1 can red kidney beans
1/2 cup chopped capsicum (red/green)
1 cup grated cheddar cheese

Melt butter and add taco seasoning mix. Cut potatoes into bite-sized pieces and place in a large bowl. Pour melted butter mix over spuds and toss to coat.
Put potatoes into a lasagne dish/baking dish and bake uncovered for about 40 minutes in a moderate oven.
then stir...then bake another 10 minutes.
Meanwhile, brown mince and cook onion until soft, drain any excess fat.
Stir in salsa, capsicum and kidney beans and simmer for
5 minutes.
Pour mince mix over potatoes and stir through gently to combine. Sprinkle with grated cheese, bake uncovered for further 10 minutes to melt cheese.

Serve with corn chips & sour cream -
Nice warmed up for leftovers if there is any!

I hope you enjoy it - Joolz

2 comments:

  1. We do a similar one of these too! Mince, onion, grated carrot, kidney beans, taco mix powder. Cook, place it on top of corn chips in a serving size bowl, then add cheese, lettuce, tomato, pineapple, beetroot, and sour cream. Yum!

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