Mexican Potato Casserole

My husband loves potatoes.  I threw together this casserole dish in about ten minutes and we were very pleased with the results.  Blending pinto beans with salsa, nutritional yeast and taco seasoning gave the casserole a nice cheesy taste.  Instead of taco seasoning you can substitute garlic powder and cumin.



1-20 oz. pkg. Simply Potatoes, Shredded Hash Browns (found in refrigerator section)

1 pkg. reduced sodium taco seasoning

2-15 oz. cans unsalted pinto beans

½ yellow onion, diced

10 oz. can Ro*Tel tomatoes & green chilies

 ½ of a14 oz. pkg. Hy-Vee Frozen Baja Roasted Corn Blend (freeze remaining corn)

¼ cup + 1 T. nutritional yeast

1 ½- 2 cups salsa

½ t. cumin

10-12 baked blue corn tortilla chips

fresh guacamole


Preheat oven to 375 degrees.


Drain half the liquid from one can of pinto beans then place the beans in a small food processor. Blend until smooth and place in a medium size bowl.  Add salsa, ¼ cup nutritional yeast and taco seasoning mix and stir until well blended.  Set aside.


Spread the hash browns to cover the bottom of a deep casserole dish.  Next, layer half of the tomatoes & green chilies over potatoes.  Top with the corn blend and half of the bean mixture.  


Continue layering with a can of drained pinto beans, diced onion and again with the remaining bean mixture.  Top with remaining tomatoes & green chilies then sprinkle on the tablespoon of nutritional yeast and cumin.  Finally crush blue corn tortilla chips on top then cover with foil.  Bake for one hour, remove foil and bake another 10 minutes.


Serve with a scoop of fresh guacamole on top.