Mexican Potato Casserole

[Roxy]

Mexican Potato Casserole

 

4 medium potatoes, with peel

4 Tablespoons butter

1 envelope taco seasoning

1 pound lean ground beef

1/2 cup chopped onion

2 cups salsa

1 cup chopped peppers (red, green or yellow) (I omit the peppers, one grand doesn’t like them)

1 cup grated Monterey Jack cheese (I’ve used Mexican Blend too)

 

Cut potatoes into bite-size pieces and place in greased casserole dish. Melt butter. Stir in taco seasoning. Pour over potatoes and stir to coat.

 

Bake uncovered at 350° for 40 minutes. Stir. Bake 10 minutes longer.

 

Brown and crumble beef. Add onion and cook until transparent, drain. Stir in salsa and chopped peppers. Pour over potatoes. Top with grated cheese.

 

Bake uncovered for 10 minutes.

 

Serve with additional salsa and sour cream.