Taco Scalloped Potato Bake

Name: Taco Scalloped Potato Bake
Prep time: 15 min
Cook time: 45 min
Yield: Serves 4 - 6
Ingredients: 1 package ButcherBox.ca Angus lean ground beef; 2 tbsp, divided ButcherBox.ca grass fed butter, unsalted; 3/4 cup ButcherBox.ca Organic Seasoned Chicken Stock; 2 lb Russet potatoes, washed, peeled and sliced thinly - about 1/8" thick; 1/2 medium onion, thinly sliced into half moons; 1/2 cup heavy cream; to taste salt and freshly cracked black pepper; 1/2 tsp dried thyme; 1/4 tsp + 1 1/2 tsp ground cumin; 1 1/4 cups (more if wanted) jalapeno Havarti cheese, shredded; 2 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp crushed red pepper flakes; 1/2 tsp salt; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp dried oregano; 1/4 tsp ground pepper; 2 tbsp tomato or ancho paste

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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!

Ingredients and Method

Ingredients

1 package ButcherBox.ca Angus lean ground beef
2 tbsp, divided ButcherBox.ca grass fed butter, unsalted
3/4 cup ButcherBox.ca Organic Seasoned Chicken Stock
2 lb Russet potatoes, washed, peeled and sliced thinly - about 1/8" thick
1/2 medium onion, thinly sliced into half moons
1/2 cup heavy cream
to taste salt and freshly cracked black pepper
1/2 tsp dried thyme
1/4 tsp + 1 1/2 tsp ground cumin
1 1/4 cups (more if wanted) jalapeno Havarti cheese, shredded
2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
1/4 tsp ground pepper
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.