Mexican Potato Bake



5 Medium Red Potatoes, peeled and diced

2 T Olive Oil

1tsp. Cumin

1tsp. Seasoning Salt

1 lb. Ground Chicken

1/4C White Onion, diced

Taco Seasoning to taste

3/4 C Corn

1 Can Black Beans

2 Cloves Garlic, minced

1 C Salsa

1/4 C Sour Cream

1 1/2 C Mexican Blend Cheese, shredded


-Place potatoes in bowl, coat in olive oil, then coat in cumin and seasoning salt.  Place in lightly grease 11X7 inch pan.  Bake 400 degrees for 20 minutes.

-While potatoes are baking, over medium heat, cook meat, when half way cooked, add onion and cook until tender and meat done, stir in taco seasoning.  Remove from heat, stir in garlic, salsa and sour cream.  Pour mixture over top of potatoes, corn and black beans.  Cover and bake 30 minutes.  Uncover top with cheese and bake another 15-20 minutes or until cheese is melted.  Remove from oven, cover and allow to rest for about 15 minutes before serving. Enjoy!



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