"Papas" is the word for "potatoes" in Quechua, the language of the Incas. Potatoes, which originated in Peru, are one of the most important foods to come from the New World. This casserole was inspired by the cuisine of Peru. Please note: this is not a recipe for sauce served over pasta.
Peel potatoes (optional) and cut into wedges or large chunks.
Rinse well to remove surface starch.
Place potatoes and 1 tablespoon dried minced onions in a large bowl.
Add 2 tablespoons oil and mix well to coat.
Spread potato mixture evenly in a 9"x13" baking pan, in a single layer if possible.
Roast for 40-45 minutes, turning halfway through.
Meanwhile, heat remaining oil in a large skillet.
Add garlic, jalapeno and remaining minced onions and cook, stirring, until garlic softens and onions are lightly colored, about 3 minutes.
Add meat, oregano, cilantro, salt and pepper.
Cook, stirring, until meat is browned, breaking up large chunks with a spoon.
Add beans and mushrooms, and cook 1 minute.
Add tomato sauce and cook, stirring, until heated, about 3 minutes.
Stir in one-third of the cheese and cook just until cheese is melted. Remove from heat.
When potatoes are browned and cooked through, remove from oven.
Spoon meat mixture over potatoes and top with remaining cheese.
Return to oven and cook until cheese is melted and bubbly, 5-10 minutes.
Please note: this not a recipe for sauce served over pasta.
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