Win-It!Contest/Giveaway WinnersMexican Potato Nachos #CountryCrockCasserole Club

Mexican Potato Nachos #CountryCrockCasserole Club

This year my goal has been to spend more time in the kitchen. I’ve never been a big fan of cooking but then the marriage and kids came along and I guess I started feeling a little more domestic. It’s hard to find time to cook though with work, getting the kids to school and other obligations so I try to find quicker meals that don’t take too much time or sometimes I will spend a day cooking so I can freeze those for dinners later that week.

Since I was blessed with the opportunity to be part of the Country Crock Casserole Club I have made a few different dishes I probably wouldn’t normally make, but it’s been great being able to try new things. The kids love it because I’ve been having them help me with some of the new recipes we try.

For our Country Crock Casserole Club (Post 2) we were sent a selection of Mexican ingredients and our inspiration recipe was Mexican Beef and Corn Casserole. Thinking of Mexican dishes I really thought it should include something with rice.. however I didn’t have any rice on hand and I ended up forgetting to pick it up at the store.. what we did have though was potatoes, which is how we came up with a very yummy dish — Mexican Potato Nachos.

mexican potato nachosImage Source: Pexels

This is a fun change up from your traditional nachos so for those of you willing to try it out.. here is the recipe.

  • 1 package of frozen potato crowns (you can also use tater tots or potato wedges)
  • 1/2 pound ground beef or turkey
  • 1 can reduced sodium black beans, drained
  • 1 can Mexicorn, drained
  • 1 packet of your favorite taco seasoning
  • 2 tablespoons of Country Crock butter
  • 1 tablespoon water

1. Preheat oven to 450 degrees (if you’re using frozen potatoes, use the degree setting on those instructions)

2. Cook the potato crowns as directed on the package.

2. While the potatoes are cooking… cook your meat  in a large skillet and cook until done, you will want to crumble the meat as it cooks.  Stir in the Mexicorn, black beans, butter, taco seasoning and water.

2. Add the meat mixture to your potato crowns and top with your favorite toppings.. We did shredded cheese, sour cream, salsa, and some shredded lettuce.

[amd-zlrecipe-recipe:2]

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