Taco Potato Casserole

For the Cheese Sauce:

• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Toppings:

• 1 cup sour cream
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives
• Sliced jalapeños (optional, for extra heat)

Step-by-Step Instructions

Step 1: Prepare the Potatoes

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set it aside.
2. In a large skillet, heat the olive oil over medium heat. Add the frozen diced potatoes and cook, stirring occasionally, until they are golden brown and slightly crispy, about 8-10 minutes. Transfer the potatoes to the prepared baking dish, spreading them out in an even layer.

Step 2: Cook the Ground Beef

1. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
2. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and fully cooked, about 6-8 minutes. Drain any excess fat from the skillet.
3. Stir in the taco seasoning mix and water, bringing the mixture to a simmer. Cook for another 2-3 minutes until the beef is fully coated in the seasoning.
4. Add the diced tomatoes with green chilies, black beans, and corn kernels to the skillet. Stir to combine, and cook for an additional 3-4 minutes to allow the flavors to meld together.

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