Mexican Potato Casserole

10 minutes Prep Time
45 minutes Cook Time
12 Servings

A cheesy casserole perfect for a meatless dinner, brunch potatoes or an early morning tailgate! The crunchy topping provides the perfect texture balance to the creamy cheese and potatoes.

Ingredients

  • 1 can Red Gold Petite Diced Tomatoes with Green Chilies 14.5 oz

  • 3 tablespoons butter
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 3 tablespoons flour
  • 1 1/2 cups milk

  • 1/4 cup Red Gold Medium Salsa 15.5 oz

  • 2 cups shredded Mexican blend cheese
  • 1 cup corn chips, crushed
  • 1 (32 ounce) bag frozen hash brown potatoes, thawed
  • 1 medium red bell pepper, diced
  • 4 green onions, sliced

Instructions

Step one

Preheat oven to 350° F.

Step two

Drain the tomatoes and reserve the liquid.

Step three

In a medium saucepan melt butter. Add the garlic, cumin and chili powder. Cook for 1 minute. Add the flour, stir to combine. Cook for 1 minute. Add the cold milk and reserved tomato juice and stir with a whisk to thoroughly incorporate and keep lumps from forming. Bring sauce to a gentle boil. Stir frequently to prevent sticking or burning. Add in 1/4 cup of salsa and 1 cup shredded cheese blend. Remove from heat and set aside.

Step four

Spray a 9×13 baking pan with non-stick spray.

Step five

In a small bowl combine crushed corn chips and remaining shredded cheese blend. Set aside.

Step six

Begin layering the potato bake with ½ of the thawed hash browns in the bottom of the baking dish. Next sprinkle ½ of the diced red pepper, sliced green onions and half of the diced tomatoes. Pour and spread ½ of the cheese sauce over the vegetables and repeat the layering process. Once you have spread the final layer of cheese sauce, generously sprinkle the crushed corn chip and cheese blend over the top.

Step seven

Bake for 35 to 45 minutes until cheese has melted and casserole is bubbly and hot.

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