Potatoes are an inexpensive, versatile staple and I often look for simple ways to dress them up for weeknight dinners. Right now we’re tightening our budget while buying our first house, so I try to get creative with affordable ingredients. One evening I improvised this skillet casserole and it turned out to be delicious—hearty, well seasoned and comforting. My husband kept remarking how flavorful it was despite being made from pantry basics.
This Mexican-style potato casserole comes together quickly and makes a satisfying dinner for the family. It uses small diced potatoes cooked until tender, combined with seasoned ground beef, vegetables and a creamy, slightly sweet tomato sauce. Finish with cheese and sour cream if you like.
Mexican Potato Casserole
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Ingredients
- 3 small potatoes, scrubbed & diced small
- ¾ lb ground beef
- ½ white onion, diced small
- 1 green bell pepper, diced small
- 2 Tbsp taco seasoning
- 1 Tbsp Chipotle seasoning, or a pinch of cayenne to taste
- 8 oz can tomato sauce
- 2 Tbsp brown sugar
- ½ cup heavy cream, or substitute sour cream
- 1 cup frozen corn
Instructions
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Place diced potatoes in a medium pot, cover with water and bring to a boil. Cook about 10 minutes, until tender but not falling apart—similar to the texture for potato salad. Drain and set aside.
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While the potatoes cook, brown the ground beef in a large skillet over medium heat. Drain any excess fat. Return the meat to the skillet, add the diced onion and bell pepper and sauté for about 3 minutes until softened. Stir in the taco seasoning, chipotle seasoning, tomato sauce, brown sugar, heavy cream and frozen corn. Keep stirring until the mixture begins to bubble and is heated through.
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Add the cooked potatoes to the skillet and gently toss to combine. Warm everything together for a couple of minutes, then serve. Top with shredded cheese and sour cream if desired.
Notes
Tip: Adjust the heat by varying the chipotle or cayenne. For a tangier finish, use sour cream instead of heavy cream.
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