Mexican potato casserole stack

Serves 8     adjust servings


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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