One Skillet Mexi Casserole
Diane Hopson Smith
Hope you enjoy!
1 1/2 lblean ground beef
1 smallonion, chopped
·salt and pepper to taste
1 cbeef stock, or broth
1(1.25 oz) pkg taco seasoning mix
1 can(s)(15 1/4 oz) corn, drained
1 can(s)(15.5 oz) black beans, drained and rinsed
3 or 4white potatoes, peeled and sliced in 1/4-in rounds
1 can(s)(15.5 oz) diced tomatoes, with juice
How to Make One Skillet Mexi Casserole
- In a large skillet over a medium heat, brown ground beef with chopped onions. NOTE: Use a skillet with a lid. Lid used later.
- Add beef stock and taco mix to browned beef mixture and add corn and beans and stir; simmer just a few minutes.
- Top with potato slices and cover potatoes with canned diced tomatoes including the juice. Add additional salt and pepper if desired at this point. Reduce heat and cover; simmer for 40 minutes or until potatoes are tender. Remove lid last 10 minutes to reduce liquids.