Mexican Beef & Potato Casserole
  • Email Email
  • Print Print

Mexican Beef & Potato Casserole

Submitted by: Kayleigh

Prep Time: 13 Minutes

Cook Time: 0 Seconds

Servings: 4

I made this last night for dinner and it was Soooooo delicious! Husband and kids loved it, too! They've already asked that I make it again next week. :)


  • 1 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 tbs. chili powder, organic
  • 1 tbs. garlic powder, organic
  • 1/2 tsp. black pepper, ground, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 1 1/2 tsp. cumin powder, organic
  • 1/2 lbs. beef, grass-fed or pastured, organic
  • 3/4 c. cheddar cheese, mild, raw, organic
  • 2 bell pepper, green, fresh, organic
  • 8 green onion, fresh, organic
  • 2 tomatoes, red, fresh, organic
  • 2 potatoes, white or gold, organic


Preheat oven to 350 degrees F. Grease a 13 x 9 baking pan and set aside.

In a large skillet, heat the oil. Add the beef, bell peppers and scallions; cook, stirring as needed, until the beef is browned and the vegetables are softened, 6-8 minutes.

Add the tomatoes, chili powder, cumin, garlic powder, black pepper and sea salt; cook, stirring as needed, until the flavors are blended, in about 5 minutes. ** Please adjust the seasonings to what tastes best to You **

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 minutes longer.

Serves 4

My youngest helped me to put this together. She called it potato lasagna lol. You could change the meat to any you like & add any other veggies etc. I will make this again and freeze it for another time. I like to do that because it helps me to be prepared in advance. :)

Please let me know if you like this and any changes that you might make. I love to try new things. :)