Taco Potato Casserole

Instructions:
Step 1: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

Step 2: In a large skillet over medium heat, cook ground beef or turkey with diced onion until browned. Drain excess fat.

Step 3: Stir in taco seasoning, black beans, and diced tomatoes. Simmer for 5 minutes. Season with salt and pepper to taste.

Step 4: While meat is cooking, boil the diced potatoes in salted water until just fork-tender, about 8–10 minutes. Drain well.

Step 5: In the prepared baking dish, layer the cooked potatoes and taco meat mixture. Top evenly with shredded cheese.

Step 6: Bake uncovered for 15–20 minutes or until the cheese is melted and bubbly.

Step 7: Remove from oven and top with desired garnishes before serving.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. This casserole can also be frozen—wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.