- 1 lb. 80% lean hamburger
- 1 medium onion, diced
- 8-10 potatoes diced (small)
- ½ teaspoon cumin
- ½ teaspoon hamburger spice
- ½ teaspoon oregano
- ¼ cup milk
- ¼ cup butter or margarine
- 1 can cream corn or 2 ½ cups frozen corn, cooked
- 4 to 5 cups grated Monterey Jack cheese or the combination of Monterey Jack and New York Reserve
Cook the hamburger in a skillet. Add spices and onion. Cook the potatoes in a saucepan with water that just covers potatoes and, if using frozen corn, cook corn in water that just covers corn. Do this all at the same time so that you have them done roughly at the same time. While this is cooking, grate your cheese (to save time, buy pre-grated cheese). The hamburger is done when all the red is gone; the potatoes are done when you can stick a fork in the potatoes and it goes right through and potato falls apart and corn is done when water has boiled for approximately 10 minutes.
Mash the potatoes with butter/margarine and milk. When potatoes are mashed, take your casserole dish and half the potatoes. Spread the potatoes on the bottom. Next put the hamburger mixture in, and then put either cooked corn or the can of cream corn. Add 3/4 of the grated cheese, then spread potatoes on top and put the remaining cheese on top of the potatoes. Bake at 375 degrees for about 15-20 minutes. Check frequently. Place a cookie sheet under casserole dish in case of spillovers.
- Yields: 6 servings
- Preparation Time: 30-40 minutes