Best Mexican Style Cheesy Potatoes Recipes

MEXICAN FOUR CHEESE POTATOES AU GRATIN

Mexican Four Cheese Potatoes Au Gratin image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 jar (16 ounces) Pace® Mexican Four Cheese Salsa con Queso
3/4 cup Swanson® Chicken Broth (Regular, Natural Goodness¿ or Certified Organic)
1/4 cup heavy cream or half-and-half
3 medium potatoes, peeled and thinly sliced (about 3 cups)

Steps:

Stir the queso, broth and cream in a medium bowl.
Put half of the potatoes in a 2-quart shallow baking dish. Pour half of the queso mixture over the potatoes. Repeat with the remaining potatoes and queso mixture.
Bake at 350 degrees F for 50 minutes or until the potatoes are tender. Let stand for 10 minutes.

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

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