This is a recipe from the Greendale MB Church cookbook (volume II) that I have made many times. I often increase amounts and prepare in a larger casserole or 9 x 13 inch pan. It tastes great re-heated also.
Mexican Potato Casserole4 medium potatoes, with peel
2 Tablespoons butter
2 1/2 Tablespoons taco seasoning
1/2 pound lean ground beef
1/4 cup chopped onion
1 cups salsa
1/2 cup chopped peppers (red, green or yellow)
1 cup grated Monterey Jack cheese
Cut potatoes into bite-size pieces and place in greased casserole dish.
Melt butter...stir in taco seasoning.
Pour over the potatoes and stir to coat well.
Bake uncovered at 425 degrees Fahrenheit for 40 minutes.
Stir...bake 10 minutes longer.
Brown and crumble beef; add onion and cook until soft...then 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.
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