Mexican Style Cheesy Potatoes Recipes

MEXICAN CHEESY POTATOES

Mexican Cheesy Potatoes image

Step aside, plain ol' potatoes! This cheesy potato casserole feeds a family (and then some!) with more flavor per square inch than your 13x9 has ever seen. A tortilla chip topping yields a crunchy-creamy texture you won't be able to resist, and chopped green chiles, cool sour cream, zippy jalapeño peppers and loads of cheese take these Mexican-inspired potatoes to the next level.

Provided by Pillsbury Kitchens

Categories Side Dish

Time 1h30m

Yield 20

Number Of Ingredients 9

Ingredients

1 container (16 oz) sour cream
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup chopped onion (1 medium)
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
2 cups cubed mild Mexican prepared cheese product with jalapeño peppers (12 oz)
1 cup shredded pepper Jack cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
2 cups crushed gold or yellow tortilla chips (about 6 oz)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, soup, green chiles and onion. Stir in hash browns. Fold in cubed and shredded cheeses; pour into baking dish.
Bake about 1 hour or until potatoes are tender and mixture is hot and bubbly. Sprinkle with crushed chips; bake 5 to 10 minutes longer or until chips are light golden brown.

Nutrition Facts : Calories 250, Carbohydrate 23 g, Cholesterol 35 mg, Fat 2, Fiber 2 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g

MEXICAN STYLE CHEESY POTATOES

Mexican Style Cheesy Potatoes image

Since I can't make Spanish rice worth a dern, these cheesy potatoes go well with my Mexican night dishes. And...Cinco de Mayo is just around the corner! OLE!

Provided by Redneck Epicurean

Categories Potato

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 1/2 ounce) jar salsa con queso
1/2 cup butter
1 (8 ounce) container sour cream
2 tablespoons of minced onions
1 (2 lb) bag frozen hash browns
2 cups shredded mexican cheese

Steps:

Preheat oven to 350 degrees.
In bowl combine melted butter, minced onion, sour cream and the Salsa Con Queso.
Stir until well blended.
Stir in hash brown potatoes until mixture is blended.
Place mixture into a glass oven proof 13x9-inch rectangular pan.
Bake for 1 hour.
Prior to taking out of oven, melt shredded Mexican cheese over the potato dish.

Nutrition Facts : Calories 424.8, Fat 32.3, SaturatedFat 17.7, Cholesterol 64.6, Sodium 429.7, Carbohydrate 27.6, Fiber 1.9, Sugar 3.6, Protein 9.1

MEXICAN CHEESY POTATOES

Mexican Cheesy Potatoes image

This is a great side to go with Mexican dishes. I have also served it with cheeseburgers and at picnics.

Provided by bmcnichol

Categories < 4 Hours

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

14 ounces canned cream of chicken soup
1 cup low-fat sour cream
1/2 lb mexican blend shredded cheese
2 teaspoons chili powder
1/2 cup onion
2 lbs frozen hash brown potatoes
2 tablespoons unsalted butter, cut into pieces

Steps:

Preheat oven to 375 degrees F.
Combine first 4 ingredients in a large bowl. Mix in onion and potatoes.
Put in a buttered 9x13 inch baking dish and dot with butter.
Cover with foil and bake 45 minutes.
Remove foil and bake another 15-20 minutes, or until golden.
Sometimes I sprinkle with more cheese when removing the foil.

Nutrition Facts : Calories 202.3, Fat 11.4, SaturatedFat 6.3, Cholesterol 27.7, Sodium 429, Carbohydrate 19.1, Fiber 1.3, Sugar 0.5, Protein 6.8

MEXICAN POTATOES

Mexican Potatoes image

Cheese, jalapeno pepper, sour cream and green onions top these pretty potato slices, seasoned with dry ranch dressing mix. "I love to serve them to guests, and they love to eat them," notes Tony Horton of Van Buren, Arkansas. "You can use them as an appetizer or even as a side dish."

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

8 medium red potatoes
1 envelope ranch salad dressing mix
1 jar (12 ounces) pickled jalapeno pepper slices, drained
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups sour cream
6 to 8 green onions, chopped

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain; cool slightly. , Cut potatoes into 1/4-in.-thick slices. Place in a single layer in three greased 15x10x1-in. baking pans. Top each with salad dressing mix, a jalapeno slice, cheddar cheese and Monterey Jack cheese. , Bake, uncovered, at 350° for 10-12 minutes or until cheese is melted. Top with sour cream and green onions.

Nutrition Facts :

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