Wednesday, July 27, 2011

Mexican Potato Layered Casserole

We have had some fun summer activities this week. On Sunday we went to the movies and then went shopping to get a jump start on school supplies. Then on Monday we took the kids on a surprise trip to the bowling alley, which was also a lot of fun.

In the garden I brought in the first bunch of zucchini, and we enjoyed it tonight with Mexican Potato Layered Casserole, which is a modified version of my Au Gratin Potatoes

Here are our first zucchini.

Here is my step by step recipe for Mexican Potato Layered Casserole.

Mexican Potato Layered Casserole

1 pound browned hamburger
1 packet of Mild Taco seasoning or the homemade equivalent
1 can cheddar cheese condensed soup
1 soup can of milk
1/2 soup can of water
2 cups Mexican or cheddar jack blend of shredded cheese
about 10 medium red potatoes cleaned and sliced
and 4 green onions (scallions) Chopped

Brown hamburger and drain well, then add Taco seasoning according to package directions, drain again. Set aside.

In a bowl mix soup with 1 can of milk and half a can of water, set aside.

In a large casserole dish or baking pan (10 x 13 should be good), sprayed with cooking spray, layer one layer of potatoes as shown below.

Then add half of the beef in a layer on top of the potatoes as shown.

Then evenly pour over half of the soup mixture, sprinkle a layer of half the cheese, and top with half of the chopped scallions- as shown.

The repeat the process with another layer of potatoes, then the rest of the meat, the rest of the soup mixture, and another cup of cheese and top with scallions.

Cover with foil and bake at 400 F. for about an hour until potatoes are done. I like to remove the foil once the potatoes are done and give it another 5-10 minutes to cook without the foil. Serve with a side of veggies. This would also be good with a side of sour cream too. Very good casserole that had Gary back for seconds!

Looking forward to harvesting lots of fresh veggies for the rest of the summer, hope everyone is having a wonderful week!


  1. Goodness! It's school shopping time again. Summer is just flying by. I forgot to plant zucchinis this year, but I'm pretty certain someone will be giving me some freebies. Your casserole looks wonderful. I'm a reluctant vegan, anything with cheese in it really makes my mouth water!

  2. Thanks Jane, yes, summer does seam to just fly by, but I also get started early on school shopping because I enjoy it so much, and so I can shop the sales.

    I was a vegetarian for nearly two years, but I ended up eating too much dairy and bread, so I went back to meat. I still love many vegetarian and vegan dishes though, and try to work them in as regularly as I can. Cheese would be a hard one to give up for sure! :)


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