• 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
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Ingredients

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Directions

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

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  • 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.

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  • 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;

Reviews

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