Potato Taco Bake

This is another recipe that I have created.  Zack wasn’t sure about this one because it had potatoes in it.  However, after tasting it his concerns were gone.  It was delicious and we all ate it up.

What do you need?

• 1 pound ground beef
• 5 red potatoes – cubed
• 1 tbsp salt
• 1 tbsp pepper
• 1/4 cup flour
• 1/2 cup red onion – chopped
• 1 envelope taco season mix
• 1 can fiesta nacho cheese soup
• 1/2 cup sour cream
• 1 can whole kernel corn – drained
• 2 cups shredded triple cheddar cheese {Kraft}

What do you do?

1. In a large skillet add a small amount of oil, just enough to coat the bottom.  Heat to medium to high heat.
2. Mix the cubed potatoes with the salt, pepper and flour until thoroughly coated. Add to skillet.
3. Fry the potatoes until they are browned and fork tender.  {Tip: if the potatoes brown quicker than they cook tender, turn the heat down, place a lid on them and steam them until they are tender}
4. Remove the potatoes to a large bowl.
5. Fry the hamburger meat and onion until the meat is no longer pink.  Drain any excess grease.
6. Add the taco season packet and fill the packet 1/2 way with water, pour in.  Mix until all the meat and onion is coated.
7. Put the meat and onion mixture in the bowl with the potatoes.  Add the whole kernel corn and combine.
8. In a separate bowl mix the soup and sour cream.  Pour over the potato mixture.
9. Pour the mixture into  as 11X8 casserole dish. 
10. Top with 2 cups cheese.
11. Bake at 350 degrees for 20 to 25 minutes until cheese is bubbly.

You could also add in a can of black beans or diced tomatoes.