Mexican Potato Casserole

I think it should be called Potatoes Ole! But, it's called Mexican Potato Casserole, according to Weight Watchers Simply the Best cookbook. It's basically like a lasagna with the layers, except for thin slices of potatoes instead of noodles. I really enjoyed this. Casseroles don't tend to photograph well (although I don't really get good pictures of foods that are more photogenic!:) but here it is! Serve with garnishes of sour cream, salsa, avocado, etc.--but I liked it just plain!

Mexican Potato Casserole

adapted from Weight Watchers

1 t olive oil
1 lb lean ground beef
8 scallions, minced to oblivioin so your husband doesn't know they're in there but they still give flavor
1 package low sodium taco seasoning
2 large baking potatoes, scrubbed and thinly sliced
1/2 cup reduced fat shredded cheddar cheese
1 cup frozen corn

WW also suggets 2 green bell peppers, seeded and chopped plus 2 tomatoes, chopped. I could not hide those, so they were left out of our version. Would be really great in this!

1. Preheat oven to 350. Spray a 9x13 baking dish with Pam and set aside.
2. Heat oil in skillet. Add beef, scallions, corn, and any other veggies (besides tomatoes) and cook until beef is browned and veggies are softened. Drain and rinse with hot water.
3. Add tomatoes and taco seasoning along with 1/4 cup water and bring back to simmer. Simmer for 8 minutes or so, until seasonings are all blended in and water is evaporated.
4. Arrange alternate layers of the potatoes and beef mixture in the baking dish. Cover with foil and bake 40 minutes; uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted (about 10 more minutes).


We were talking yesterday about what we will miss most about our current house and what we're looking most forward to in our new house. I asked Bruno--he went and laid like this. I think he will miss the basement and have to find a new wall to stretch his legs out against.