Savory Mexican Potato Tart

Savory Mexican Potato Tart

Savory Mexican Potato Tart


Makes 8 servings


3 medium russet potatoes (about 1 pound), peeled
1/2 cup all-purpose flour
1/4 cup cornmeal
4 tablespoons vegetable oil, divided
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1 jar (8 ounces) mild taco sauce
1 medium onion, chopped
1 cup shredded cooked chicken
1 cup (4 ounces) shredded Monterey Jack cheese
1 small jalapeño pepper,* seeded and minced
2 tablespoons chopped fresh oregano
Prepared guacamole
Cilantro leaves for garnish

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Place potatoes in large saucepan; add enough water to cover. Bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes or until potatoes are fork-tender. Drain. Mash potatoes in large bowl with hand mixer at low speed.
  2. Preheat oven to 350°F.
  3. Combine warm mashed potatoes, flour, cornmeal, 3 tablespoons oil, garlic salt and black pepper in large bowl; mix into smooth dough.
  4. Dust hands with flour. Press potato mixture onto bottom and up side of ungreased 10-inch flan or tart pan with removable bottom; set aside.
  5. Combine taco sauce with onion in small bowl; spread evenly over potato mixture. Top potato mixture with chicken, cheese and jalapeño. Sprinkle with oregano and remaining 1 tablespoon oil.
  6. Bake 30 minutes or until potato mixture is heated through. Cool tart slightly, about 10 minutes.
  7. Carefully loosen tart from rim of pan using table knife. Remove rim from pan.
  8. Remove potato tart from pan bottom; cut into wedges. Serve with guacamole. Garnish, if desired.

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