Cheesy Mexican Potato Bake

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!

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  • Makes: 10 servings
  • Prep: 20 mins
  • Bake: 55 mins 350°F
  • Stand: 10 mins

Cheesy Mexican Potato Bake

Directions

  1. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside.
  2. 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.
  3. 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, jalapeno slices.
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Nutrition Facts (Cheesy Mexican Potato Bake)

  • Per serving:
  • 361 kcal ,
  • 23 g fat
  • (13 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 66 mg chol. ,
  • 662 mg sodium ,
  • 30 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 10 g pro.
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