More Great Recipes: Potato

Cheesy Southwestern Four-Potato and Veggie Casserole


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Member since 2014

Serves 6-8 | Prep Time 30 minutes | Cook Time 1 Hour

Ingredients

2 large red potatoes, skin on and cubed
2 large Yukon Gold potatoes, skin on and cubed
1 large russet potato, peeled and cubed
1 large sweet potato, peeled and cubed
Olive oil
Salt
Black pepper
1 extra-large red onion, quartered and sliced
1 pound lean ground beef or turkey (optional)
1 (28 oz) can organic, fire-roasted diced tomatoes, drained of their juices
1 dry pint cherry tomatoes
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can yellow corn, drained
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon granulated onion
1 teaspoon granulated garlic
3 cups shredded Cheddar and jack cheese blend
2 tablespoons green onion
1 tablespoon chopped fresh cilantro


Preheat the oven to 400°F and line a large baking sheet with parchment paper or foil drizzled with a touch of oil. Add all of the cubed potatoes into a large bowl, drizzle with a little oil, and season with a couple of good pinches of salt and pepper; turn them out onto your baking sheet, and roast for 40 minutes, or until tender; then, allow them to cool slightly until they can be handled, and turn the oven temp down to 350°F. While the potatoes are roasting, place a large nonstick skillet on medium-high heat, and drizzle in a little oil; add the red onion, along with a pinch of salt and pepper, and allow the onion to caramelize for about 10-12 minutes, or until golden-brown; spoon out onto a plate or bowl, and set aside. Into that same pan, add the ground beef or turkey, if using, along with a couple of pinches of salt and pepper, and cook until no longer pink; spoon out into a bowl and set aside for a moment. Once the potatoes have roasted and are slightly cooled, once again turn them out into a large bowl; add to them the fire-roasted tomatoes along with the rest of the ingredients through the granulated garlic, plus the cooked ground beef or turkey, if adding, and about 1 cup of the cheese blend (add a pinch or two of salt and pepper, if needed, as well); carefully toss the ingredients just to combine. To assemble the casserole, add your caramelized red onion to the bottom of a 9 x 13 lightly oiled casserole dish, and turn the potato/veggie mixture out over top; garnish the casserole with the rest of the cheese blend, and bake for about 20 minutes, or until the cheese is melted; finish with the chopped green onion and the cilantro.


Pairs Well With


Notes

This Cheesy Southwestern Four-Potato and Veggie Casserole with Fire-Roasted Tomato Sauce, Black Beans, Cherry Tomatoes, Caramelized Red Onions, and Fresh Cilantro recipe is courtesy of The Cozy Apron, as part of the U.S. Potato Board’s Potato Lover’s Club Program

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