Loaded Potato Casserole
Print Recipe
Loaded Potato Casserole
Print Recipe
Recipe Notes

1 lb flank steak or London broil, (or boneless chicken breasts) cubed in 1-inch pieces
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 C. Olive Gourmet Garlic EVOO (or Baklouti Green Chili, Chipotle, or Tuscan Herb)
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika

Topping:
2 C. Fiesta blend cheese
1 C. crumbled bacon
1 C. diced green onion
Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.

In a large bowl, mix together the olive oil, salt, pepper, paprika.

Add the cubed potatoes and beef/chicken and stir to coat. Carefully scoop the potatoes and beef or chicken into the prepared baking dish.

Bake the potatoes and meat for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry the bacon (about half a pound).

Once the potatoes and meat are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve with: hot sauce and/or ranch dressing or sour cream.

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