• 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


Ingredient Checklist


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

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 23 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 66 mg cholesterol; 662 mg sodium. 425 mg potassium; 30 g carbohydrates; 3 g fiber; 3 g sugar; 10 g protein; 0 g trans fatty acid; 1361 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 283 mg calcium; 1 mg iron;


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