Papa's Papas Casserole
March 18, 2015
Categories: Comfort Food, Dinner, Main Dish, Casseroles, Beans, Beef, Vegetables, Potatoes, South American, Budget-Friendly, Fall/Autumn, Sunday Dinner, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs more
""Papas" is the word for "potatoes" in Quechua, the language of the Incas. Potatoes, which originated in Peru, are one of the most important foods to come from the New World. This casserole was inspired by the cuisine of Peru. It is not as complicated as it may seem at first glance."
- Serving Size: 1 (339 g)
- Calories 625.7
- Total Fat - 27.3 g
- Saturated Fat - 11 g
- Cholesterol - 82.2 mg
- Sodium - 851.2 mg
- Total Carbohydrate - 51.2 g
- Dietary Fiber - 12.3 g
- Sugars - 3.4 g
- Protein - 45.1 g
- Calcium - 634.9 mg
- Iron - 8.5 mg
- Vitamin C - 21.8 mg
- Thiamin - 0.6 mg
Step by Step Method
Preheat oven to 450°F.
Peel potatoes (optional) and cut into wedges or large chunks.
Rinse well to remove surface starch.
Place potatoes and 1 tablespoon dried minced onions in a large bowl.
Add 2 tablespoons oil and mix well to coat.
Spread potato mixture evenly in a 9"x13" baking pan, in a single layer if possible.
Roast for 40-45 minutes, turning halfway through.
Meanwhile, heat remaining oil in a large skillet.
Add garlic, jalapeno and remaining minced onions and cook, stirring, until garlic softens and onions are lightly colored, about 3 minutes.
Add meat, oregano, cilantro, salt and pepper.
Cook, stirring, until meat is browned, breaking up large chunks with a spoon.
Add beans and mushrooms, and cook 1 minute.
Add tomato sauce and cook, stirring, until heated, about 3 minutes.
Stir in one-third of the cheese and cook just until cheese is melted. Remove from heat.
When potatoes are browned and cooked through, remove from oven.
Spoon meat mixture over potatoes and top with remaining cheese.
Return to oven and cook until cheese is melted and bubbly, 5-10 minutes.
Tips & Variations
No special items needed.