Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings

Our Cheesy Mexican Potato Bake is a hot and savory casserole recipe loaded with hash browns, chiles and melty cheese. Don't forget the crunchy tortilla chip topping!

Source: Better Homes and Gardens


Recipe Summary

20 mins
55 mins
10 mins
1 hr 25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Grease a 3-quart rectangular baking dish; set aside.

  • In a large skillet cook sweet pepper and onion in hot butter about 4 minutes or until tender. Stir in flour. Cook and stir for 1 minute. Stir in half-and-half and cheese. Cook and stir until cheese melts. Stir in ancho chile pepper, cumin, and black pepper. Stir in potatoes. Transfer to prepared baking dish. Cover with foil.

  • Bake for 45 minutes, stirring twice. Uncover and bake about 10 minutes more or until potatoes are tender when pierced with a fork and liquid is absorbed. Top with tortilla chips and, if desired, jalapeño slices.

Nutrition Facts

361 calories; fat 23g; cholesterol 66mg; saturated fat 13g; carbohydrates 30g; mono fat 4g; poly fat 2g; insoluble fiber 3g; sugars 3g; protein 10g; vitamin a 1360.5IU; vitamin c 24.2mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 20.2mcg; vitamin b12 0.7mcg; sodium 662mg; potassium 425mg; calcium 282.7mg; iron 1.3mg.