Wednesday June 19th 2019

Mexican Potato Casserole

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Rating: 3.0/5 (1 vote cast)

Recipe: Mexican Potato Casserole

Summary: Try this at the next barbecue. It goes along well with franks and hamburgers.

Ingredients

  • 1 package (16 ounces) frozen crinkle-cut potatoes

  • 1 teaspoon leaf oregano, crumbled
  • 1/2 cup frozen chopped onion
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon garlic powder
  • 1 can (1 pound) stewed tomatoes
  • 1 1/2 cups shredded Monterey Jack or Muenster cheese (6 ounces)
  • 1 green chili pepper, seeded and chopped

Instructions

  1. Spread frozen potatoes on a cookie sheet
  2. Heat in oven (375°) 15 minutes, while making sauce
  3. Sauté onion in oil in a large skillet; stir in tomatoes, green chili pepper, oregano, salt and garlic powder; bring to boiling; lower heat; simmer 10 minutes
  4. Spread half the heated potatoes in a 6-cup shallow casserole; top with half the sauce and cheese; repeat layering
  5. Bake in moderate oven (375°) 20 minutes, or until bubbly-hot
  6. Makes 6 servings.


Variations

Suggested Variations: You can add 2 cups cooked cubed beef, lamb or pork to sauce Shredded American cheese can be used in place of the Monterey Jack cheese as well

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Mexican Potato Casserole, 3.0 out of 5 based on 1 rating
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