40 minutes
"Enjoy this Southwestern ground beef, turkey or pork pie packed with red potatoes – a flavorful dinner."
  • 1 pound ground turkey, beef or pork
  • 1 pound red potatoes
  • 1 small bag of frozen peas
  • 1 small bag of frozen corn
  • 1 green pepper, chopped (optional)
  • 1 red pepper, chopped (optional)
  • 1 can of black beans (optional)
  • 1 small yellow onion, chopped finely
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil 1/2 cup heavy whipping cream 1/2 cup chicken stock, divided
  • One packet of taco seasoning
  • Salt and pepper
  • In a medium pot, add potatoes and cover with water, bring to a boil and them simmer for 20 minutes, or until fork tender. Drain and return to pot. Add cream, salt and pepper to taste and 1/4 cup chicken stock. Mash to preferred consistency.
  • In a large skillet or dutch oven, heat olive oil. Add onion and garlic. Cook until translucent. Add ground protein. Cook thoroughly. Reduce heat.
  • Add remaining chicken stock and taco seasoning. Next, add peas, carrots and black beans and peppers. Cook until frozen vegetables are tender. Remove from heat.
  • Grease a 9x12 casserole dish. Add meat/vegetable mixture. Top with potatoes. Cover with foil. Keep refrigerated until ready to serve.
  • Preheat oven to 350. Place casserole in oven and bake for 20 minutes, or until potatoes begin to brown. Serve immediately.

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