|A very hearty one-dish mexican casserole |
you can whip together without a lot of fuss...
[Featured on 9-23-11 on "Pinterest
Prep: 15 Mins. |
Bake 45 Mins.
Posted by Sandra
***Potato Bake:1 lb. extra lean ground venison burger, (or moose, or beef)
½ onion, chopped
¼ red bell pepper, chopped
2 cloves garlic, minced
1 (16 oz. can) refried beans
2 tablespoons organic taco seasoning
1 teaspoon organic chili powder
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ cup (of a 10. oz. can) rotel diced tomatoes and green chilies, undrained, and divided (see *Tip below)
3 medium russet potatoes, peeled and cut into small ½” cubes
1 cup cheddar cheese, shredded
2 tablespoons chopped cilantro
|Fresh Homemade Salsa|
6 teaspoons sour cream
2 teaspoons fresh cilantro, chopped
Preheat oven to 400 degrees. Spray a 9”x9” casserole dish with oil, and set aside.
Heat a large skillet to medium-high heat, and brown the burger until 3/4s the way done. Add the onions, bell pepper, and garlic, and saute until the onions are translucent. Add the refried beans, organic taco seasoning, organic chili powder, sea salt, ground pepper, and rotel; stirring until warmed through and refried beans are soft and incorporated; remove from heat.
Meanwhile, place the small cubed potatoes into the casserole dish in an even layer.
Spoon the meat/refried bean mixture atop of potatoes; smoothing to an even layer.
|Hot out of the oven|
Cover with lid (or foil), and bake for 35 minutes. Remove from oven and sprinkle with freshly chopped cilantro, and cheese over top, and return to oven to bake for a final 10 minutes, until cheese is melted.
Top each serving equally with Sandra's fresh salsa, dollops of sour cream, and freshly chopped cilantro. – Enjoy!
*Tip – I add the remaining rotel by draining it, and then folding it into the fresh salsa!