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
- Spread frozen potatoes on a cookie sheet
- Heat in oven (375°) 15 minutes, while making sauce
- 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
- Spread half the heated potatoes in a 6-cup shallow casserole; top with half the sauce and cheese; repeat layering
- Bake in moderate oven (375°) 20 minutes, or until bubbly-hot
- 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
