Taco Scalloped Potato Bake
4 - 6 people
00h 15
00h 45
This combination will surprise you with just how good it is! Creamy scalloped potato layers surround a spicy taco seasoned ground beef filling - topped off with jalapeno havarti cheese and baked to bubbly, cheesy goodness! It's an all new level of comfort food!
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Ingredients and Method
Ingredients
- 1 package ButcherBox.ca Angus lean ground beef
- 2 tsp chili powder
- 1/4 tsp ground pepper
- 1/4 tsp dried oregano
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp smoked paprika
- 1 1/4 cups (more if wanted) jalapeno Havarti cheese, shredded
- 2 tbsp, divided ButcherBox.ca grass fed butter, unsalted
- 1/4 tsp + 1 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- to taste salt and freshly cracked black pepper
- 1/2 cup heavy cream
- 1/2 medium onion, thinly sliced into half moons
- 2 lb Russet potatoes, washed, peeled and sliced thinly - about 1/8" thick
- 3/4 cup ButcherBox.ca Organic Seasoned Chicken Stock
- 2 tbsp tomato or ancho paste
Method
- Preheat oven to to 375F and grease a 9 x 13 baking dish. In a large skillet, heat 1 tbsp butter over medium heat until melted.
- Add potato and onion slices and cook, stirring frequently, for about 5 minutes.
- In a large measuring cup or small bowl, combine heavy cream, dried thyme and 1/4 tsp ground cumin, whisk to blend well, season with salt and pepper.
- Add to potatoes and onions, increase heat to medium-high and bring just to a boil. Reduce heat and cook for about 10 - 13 minutes and potatoes are becoming fork tender.
- In a second large skillet, heat 1 tbsp butter until melted, add ground beef and cook, breaking into smaller pieces as it cooks, for about 3 - 4 minutes.
- Add remaining seasonings and your paste and continue to cook until no pink remains, and a sauce is forming.
- Place 1/2 the scalloped potatoes into your greased baking pan, top with the taco mixture. Layer remaining potatoes on top and sprinkle shredded cheese over it all.
- Bake in preheated oven for 30 - 45 minutes, until bubbling, potatoes are fork tender and cheese is browned.
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