Taco Potato Casserole

5 from 2 votes

Taco potato casserole with tender ground beef, black beans, and vegetables cooked in a flavorful homemade taco sauce and topped with a layer of tender sliced potatoes is certain to be your family's new favorite meal.

Course Main Course

Cuisine Mexican American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 404kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

Sauce:

1 small yellow onion or ½ a medium onion, peeled and quartered
1 whole jalapeño
4 cloves garlic
1 15 -oz can diced tomatoes
1 teaspoon cumin
1 teaspoon oregano
½ teaspoon ancho chili flakes or other
¾ teaspoon fine salt more to taste
Yields about 1 ¾ - 2 cups sauce

Casserole:

1 pound ground beef
2 teaspoons oregano
1 teaspoon cumin
¼ teaspoon cayenne powder
¾ teaspoon salt
1 medium yellow onion diced
1 red bell pepper diced
1 medium carrot diced
1 15 oz can black beans drained and rinsed
3 cups fresh spinach roughly chopped
1 potato 6-8 ounces
3 ounces shredded cheese cheddar or other

Instructions

Preheat oven to 425ºF.
Roughly chop 1 small onion (or half a medium onion), remove the stem from the jalapeño and cut in quarters, and peel 4 cloves of garlic. Add to blender with the diced tomatoes, cumin, oregano, ancho chili flakes, and salt. Blend until smooth and set aside.
In a large skillet over medium-high heat, add the ground beef, along with the ‘taco seasoning’ which includes oregano, cumin, cayenne powder, and salt. Brown on all sides and them remove from skillet and set aside.
In the same skillet, add just a teaspoon of olive oil (or use a touch of oil from the beef), add the diced onions, carrot, and red bell pepper. Sauté about 5 minutes or until fragrant and partially cooked. Add the cooked beef back to the skillet, along with the fresh spinach, and ½ cup of the sauce. Cook for another 1-2 minutes, until the spinach is wilted.
Pour this mixture into a casserole dish and combine with the black beans and half the shredded cheese, along with another ½ cup of the sauce.
Mix well, then spread out and cover with about a cup of the remaining sauce. (I usually end up with about ⅓ cup of sauce leftover, which I use for breakfast!)
Meanwhile, using a mandolin or very sharp knife, slice the potato thinly - I recommend thinner than ⅛th inch slices here. If using a knife, be very careful! Arrange the potatoes atop the casserole in your preferred orientation. Sprinkle with a few pinches of salt.
Cover tightly with foil and bake for 25 minutes on 425ºF.
Remove from the oven and remove the foil, then sprinkle with the remaining shredded cheese. The potatoes should be fully cooked. Return to the oven for 10-15 minutes or until cheese has developed some browning.
Remove from the oven and let cool for at least 10-15 minutes. To serve, I recommend cutting through the top layer of potatoes with a knife and then using a large spoon or spatula to serve onto plates. Top with chopped cilantro, and serve with additional toppings such as sour cream, avocado, and lime wedges.

Notes

Homemade sauce: You can use canned enchilada sauce if you prefer to save the first step in the recipe.
Use fresh grated cheese for a creamier texture. Pre-shredded cheese contains other ingredients to keep it from clumping that may not melt as smoothly.
Ensure the ingredients are evenly distributed in the casserole dish for even cooking.
Slice the potatoes thin -- about ⅛ of an inch -- so they cook in less time.
Cook covered at the start of cooking. This keeps the heat inside the dish helping it to cook more quickly.
Allow to cool completely before storing in individual servings to make it easier to transfer to your storage containers.
Freezing: If you wait until this is fully cooled, it will thicken up enough that you should be able to scoop out portions and place them in a freezer container. It is best to freeze in a single layer to keep the potato layer on top. Freeze for 3-6 months in a sealed container. Defrost in the fridge overnight and reheat in the oven at 425ºF for 10 minutes or in the microwave.

Nutrition: just a reminder that nutrient numbers and the below nutritional label is just an estimate.

Nutrition