Mexican Cheesy Potatoes

Serve family-size casserole potatoes with jalapeño and green chile pizzazz!

  • prep time 20 min
  • total time 1 hr 30 min
  • ingredients 9
  • servings 20

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)
  • 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 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 Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    250
    (
    Calories from Fat
    120),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    480mg
    480%;
    Total Carbohydrate
    23g
    23%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    6%;
    Calcium
    20%;
    Iron
    4%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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