Mexican Potato Casserole

Yield 4 to 6 Servings


  • 3 small potatoes, scrubbed & diced small
  • 3/4 lb. ground beef
  • 1/2 white onion, diced small
  • 1 bell pepper diced small
  • 2 Tbsp taco seasoning
  • 1 Tbsp Chipotle Seasoning (or substitute with cayenne pepper starting at 1/8 tsp & adjust to desired heat.)
  • 1 (8oz) can tomato sauce
  • 2 Tbsp brown sugar
  • 1/2 cup heavy cream (can sub sour cream)
  • 1 cup frozen corn


  1. In a medium pot of water add potatoes & heat until boiling. Boil for 10+ minutes or until just done. (Think potato salad doneness-NOT mushy.) Drain & set aside.
  2. Meanwhile, brown beef in a large skillet over medium heat. Drain the fat. Return meat to skillet, add onion & pepper & saute 3 minutes. Add taco mix, chipotle seasoning, tomato sauce, brown sugar, heavy cream & frozen corn. Stir constantly until mixture bubbles. Add potatoes & heat everything through.
  3. Serve topped with cheese & sour cream, if desired.

Recipe Notes

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