Several months ago I developed a new dinner recipe. It’s (surprise!) a Mexican-inspired casserole made with ground turkey, potatoes and plenty of cheese. We’re talking comfort food at it’s finest here, friends. It took me about three tries to get the recipe perfected but it took me even more tries than that to get a decent picture. I guess it’s just not the most appetizing looking meal. Believe me when I tell you, though, that it is absolutely yummy. Really. It’s similar to a Mexican lasagna, only thinly-sliced potatoes are used in place of noodles. It also incorporates tons of flavor from the addition of cumin, green onions and smoked paprika. Creaminess is delivered with the help of a salsa-based sauce and then I piled on the cheese for, well, because it’s cheese.
This is fabulous served with a green salad and–you guessed it–margaritas. Speaking of margaritas, the margarita of the month recipe is coming soon–maybe Friday. It’s a totally unexpected flavor but so perfect for Valentine’s Day. I can’t wait to share it with you. Between February’s margarita of the month and this Mexican potato casserole stack, I think I’ve covered your menu for one night this weekend. Enjoy!
- 1.5 lbs. Yukon gold potatoes, well rinsed
- 1 tablespoon olive oil
- 1 lb. ground turkey
- 5 green onions, thinly sliced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1 cup frozen organic corn
- 1 can black beans
- 1 green bell pepper, diced
- 2 tablespoons cilantro, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup green salsa
- 1 cup whole milk
- 12 ounces cheese (I use pepper jack and cheddar)
- 1/2 cup thinly-sliced green olives (optional)
- Preheat oven to 375º. With the use of a thinly slice potatoes. If you don't have a mandolin, use a sharp knife. The goal is to slice potatoes very thin. Set potatoes aside.
- Heat olive oil over medium heat in a large skillet. Add ground turkey and brown until no longer pink. Drain if necessary. Add green onion, spices, salt, corn, black beans, green pepper and cilantro. Stir well to combine and cook until mixture is just warmed through. Turn off heat.
- Melt butter in a medium saucepan over medium-high heat. Add flour and stir well to combine. Allow the mixture to cook until golden, about two minutes. While the butter/flour mixture is cooking, combine green salsa and milk in a liquid measuring cup. One butter/flour mixture is golden, add milk/salsa mixture to saucepan, whisking constantly to avoid lumps. Cook over medium-high heat until mixture thickens, about 7-10 minutes. Remove from heat.
- Spray a 3 qt. rectangle baker or oblong casserole dish with cooking spray. Assemble the casserole by spreading a thin layer of sauce on the bottom of the pan. Top with a single layer of potatoes. Add about half of the turkey mixture and spread over potatoes, covering thoroughly. Sprinkle 1/3 of the cheese over turkey mixture. Top with another single layer of potatoes. Add a thin layer of sauce and spread thoroughly over potatoes. Add the rest of the turkey mixture. Sprinkle on 1/3 of the cheese. Top with a final single layer of potatoes. Pour remaining sauce over potatoes, being sure to cover thoroughly. Top with remaining cheese and green olives if desired.
- Cover and bake for 60-80 minutes, or until potatoes are cooked thoroughly. Remove cover and bake for an additional ten minutes until cheese is bubbly and golden brown.
For additional Mexican menu inspiration, check out: