Description
A comforting casserole of cheesy, spiced ground beef, and tender potatoes—perfect for busy evenings or beginner bakers.
Ingredients
- 3 pounds potatoes, peeled and cut into 1/2-inch cubes
- 1 lb ground beef (use halal ground beef)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning or 2.5 tbsp homemade taco spice
- 1 cup salsa (mild or medium)
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 cup chopped cilantro or parsley
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: sliced green onions, jalapeños, diced tomatoes, avocado slices
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil.
- Place cubed potatoes in a large pot of salted water. Bring to a boil and simmer for 8–10 minutes until just tender but not falling apart. Drain and set aside.
- In a large skillet, heat 2 tbsp olive oil over medium heat. Add the onion and cook 3–4 minutes until translucent.
- Add garlic and cook 30 seconds more.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat if needed.
- Stir in taco seasoning and salsa, simmer 2–3 minutes to meld the flavors.
- In the prepared dish, combine par-cooked potatoes with half the cheddar and the meat mixture. Dollop sour cream over the top and stir gently to incorporate. Sprinkle remaining cheddar on top.
- Bake uncovered for 20–25 minutes until cheese is melted and bubbly. For a browned top, broil 2–3 minutes while watching carefully.
- Remove from oven, sprinkle cilantro and optional toppings, then let rest 5 minutes before serving.
Notes
Don’t overboil the potatoes. For extra crispness, toss potatoes with oil and spread in a single layer before combining.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican