Mexican Cheesy Potatoes

(3)
  3 reviews
  • 20 min prep time
  • 1 hr 30 min total time
  • 9 ingredients
  • 20 servings

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)

Directions

  1. 1 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.
  2. 2 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved