I needed a quick to make for a cover dish. Looking around the kitchen I had potatoes, ground chuck, taco seasoning, a can of Hatch chilies and cheese. A quick trip to the store for some pico de gallo and cream and I was all set.
1 lb ground chuck
6 to 8 russet potatoes
4 cups Mexican cheese blend
1 can Hatch chilies
2 tablespoons taco seasoning
2 tablespoons butter
2 tablespoons flour
1/2 cup cream
1 16-ounce tub of pica de gallo
Dice the potatoes into cubes about half an inch. Add to saucepan and cover with water. Parboil the potatoes for about 5 minutes.
Add ground beef to skillet and brown over medium heat. Add the taco seasoning.
In another saucepan make a roux with the butter and flour over low heat. Add the cream and raise the temperature to medium low. Add half the cheese stirring until melted.
In a large disposable pan combine all the ingredients except the remaining cheese and stir to combine.
Sprinkle the remaining cheese on top and bake at 350 degrees for 30 minutes.