Comfort and Charm: A Guest Post by Jessica Secrest

Dishing out delicious recipes with the snarky tone fans love, Jessica Secrest makes cooking better, easier and more affordable too. Read on for an exclusive recipe and essay from Jessica on writing Of Course It’s Good!.

Without this recipe, my cookbook wouldn’t exist. This dish is kid-friendly, budget-friendly, and outrageously delicious. It perfectly represents the kinds of meals you’ll find in Of Course It’s Good!—real food for real families, made with ingredients you can pick up at just about any grocery store. Nothing here requires culinary training, but you can count on saying, “Of course it’s good—I made it!” with every recipe you try.

I wrote this book for people just like me—people who, at the end of a long day, simply want a cookbook that tells them what the hell to make for dinner. I want tried-and-true dishes. I want flavor without fuss. And honestly? I just want my kids to eat. So I filled this book with my family’s favorites and the kind of meals I know real families will actually enjoy. Because let’s be honest: if it’s not kid-friendly, I’m not cooking it.

What this book may lack in fancy canapés, it more than makes up for in charm, comfort, and meals you’ll come back to again and again.

TACO POTATO TOT CASSEROLE

Serves 6 to 8

1 lb (454 g) lean ground beef

1 metric ton of garlic (okay, maybe 4 to 6 cloves, but go with your gut here)

1 tsp onion powder

1 (1.12-oz [31-g]) packet taco seasoning

15 oz (444 ml) salsa

1 (15-oz [425-g]) can seasoned black beans

1 (10-oz [283-g]) bag frozen corn

½ cup (120 ml) water

2 cups (226 g) shredded

Cheddar cheese, divided

Heat your absolutely massive skillet, preferably an oven-safe one, to reduce the amount of pans you have to wash, over medium-high heat, and toss in that lean ground beef. Chop it up, aggressively. Once your beef is browned and no longer gray, drain any excess fat because, well, we don’t need that.

Toss in the garlic—really, the amount is up to your family’s preferences, but remember that jarred garlic is much milder than fresh! Add your onion powder and taco seasoning, but avoid shaking seasoning directly from its container over a hot pot; it will make your spices clump. Be better than me and measure it out with a measuring spoon to preserve those precious spices.

Now, pour in your salsa, black beans, and frozen corn. Stir it all together, then add the water. Bring the mixture to a gentle simmer for 5 to 10 minutes, then add 1 cup (113 g) of the Cheddar cheese and let simmer for an additional minute or two, letting everything combine and thicken up a bit.

Preheat your oven to 350°F (180°C) and grab those tots! It is time to top your casserole with the star of the show, but remember, you are NOT a psychopath, which means you must arrange the tots on top of your taco mixture in some semblance of a design. Really, we just want it in an even layer so everything heats at the same time.

Pop the casserole into the oven and bake for 25 to 30 minutes, or until the tots are golden and crispy. Once you’re there, sprinkle the remaining cup (113 g) of Cheddar cheese over the top and return the casserole to the oven for 5 more minutes to melt the cheese and

make everything glorious.

Remove from the oven, then let sit for just a minute. I know you’re hungry, but a minute goes a long way here. Now, grab your serving spoon, scoop out a big ol’ helping, and watch your family dive in like they’ve never seen food before.

PRO TIPS

• If you want to kick this up a notch, throw in some jalapeños or a dollop of sour cream when serving.
• Feel free to swap out the beef for ground chicken, turkey, or even a meatless option, such as black soybeans, if you’re feeling extra.
• Don’t skimp on the cheese, friends. Two cups (226 g) isn’t a suggestion, it’s a requirement. Trust me.

Reprinted with permission from Of Course It’s Good! By Jessica Secrest Page Street Publishing Co. 2026. Photography by Amanda Kamppinen.