Mexican meat-and-potato casserole

(This recipe meets all criteria for a week-night main dish: good, fast, filling, and easy on the budget.)

1 box scalloped or au gratin potatoes, made according to the stovetop directions on the box (you may substitute water for any milk that the directions may call for, and you may omit any butter that is called for, if desired)
Salsa con queso: at least ½ cup; more if desired
Garnish (optional): paprika or colorante, salsa, green onions
1-2 cups cooked meat or poultry cut into ¾-inch cubes and warmed in the microwave

As soon as the potatoes have finished their simmering per the package directions, leave the heat on under the pan and fold in the salsa con queso to blend and warm up to the same temperature as the potatoes. Then fold in the cooked meat or poultry. Place in serving bowl (the more elegant the better) and garnish as desired.

About Eileen Buholtz

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