Mexi-Potato Casserole


Mexi-Potato Casserole
Originally uploaded by marleah

What do you make when you have (almost) nothing but potatoes and beans? A wonderful Mexican-style casserole, of course! This is another one of those meals that is really too easy for a recipe, but here you go:

(Oh … this recipe made a huge batch – TWO 9×13 pans! So halve it unless you’re feeding an army.)

Mexi-Potato Casserole

2 1/2 lbs potatoes
3 cans beans (I used black, kidney, and pinto), drained/rinsed
2 cans corn
2 cans diced tomatoes and chiles
1 cup (?) taco sauce – or however much looks good
1 cup non-dairy sour cream
Good sprinklings of cumin and cayenne
2 cups (approx.) crushed tortilla chips/taco shells

Cut the potatoes into small chunks and boil until tender. While those are boiling, combine the beans, corn, tomatoes/chiles, taco sauce, sour cream, and seasonings in a large bowl. Mix well. Put the tender potatoes into a 9×13 baking pan (or two pans, if you’re crazy like me), then top with the bean mixture. Bake for about 20 minutes at 350 degrees. Remove from oven, then top with crushed tortilla chips and bake for another 5 minutes or so.

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