MEXICAN FOUR CHEESE POTATOES AU GRATIN
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.
TACO BELL CHEESY FIESTA POTATOES
Make and share this Taco Bell Cheesy Fiesta Potatoes recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F.
- In a Ziplock bag, mix the garlic powder and cumin together; add the cubed potatoes, seal the Ziplock, and toss it all together until potatoes are coated evenly.
- In a large, heavy skillet over medium heat melt the oil and butter together.
- Add the seasoned potatoes and cook, stirring frequently, until they're a nice, golden brown, about 10 minutes; cover and cook an additional 10 minutes or until potatoes are tender then season to taste with salt and pepper.
- Transfer the sautéed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
- When potatoes are almost done baking, place the cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl (I use a large Pyrex measuring bowl) and microwave for 1 minute; stir and microwave another minute; stir again and microwave for 1 more minute, then stir until smooth.
- For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with chopped green onion.
Nutrition Facts : Calories 370.9, Fat 18.5, SaturatedFat 8, Cholesterol 30.2, Sodium 716.8, Carbohydrate 48.2, Fiber 5, Sugar 3.6, Protein 5.3
GRANDMA'S CHEESY POTATOES
My grandmother makes this every year with a brisket for Christmas dinner. This is hands down my favorite potato recipe ever. I leave the skins on the potatoes, but this is optional. Garnish with chopped green onions or Italian parsley, and top with more cheese for a restaurant 'look.' I hope you enjoy this recipe as much as we do.
Provided by tiffany kramer
Categories Side Dish Potato Side Dish Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch baking dish with cooking spray.
- Place yellow and red potatoes into a large pot and cover with salted water; bring to a boil. Cook until soft, about 10 minutes. Drain.
- Combine mozzarella cheese, Cheddar cheese, sour cream, and mayonnaise in a large bowl; mix well. Slowly add potatoes and toss; use a wooden spoon or flat spatula to avoid mashing the potatoes.
- Pour potatoes into the prepared pan. Dot butter over the top and cover with foil.
- Bake in the preheated oven, 25 to 30 minutes. Remove from oven and uncover. Preheat the oven's broiler. Return to the oven and broil until top is browned, about 5 minutes.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 13.8 g, Cholesterol 28.8 mg, Fat 16.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 6.7 g, Sodium 176.5 mg, Sugar 0.6 g
MEXICAN POTATOES
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
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 :
MEXICAN CHEESY POTATOES
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
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 STYLE CHEESY POTATOES
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
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
CHEESY POTATO MEXICAN CASSEROLE
Taco seasoning gives this cheesy ground beef and potato casserole a south-of-the-border flair. All the veggies? They came for the party, of course!
Provided by My Food and Family
Categories Home
Time 55m
Yield 10 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Cook meat in large skillet with taco seasoning mixes as directed on package. Stir in beans, corn and chiles.
- Spread hash browns onto bottom of 13x9-inch pan sprayed with cooking spray; top with meat mixture and cheese.
- Bake 30 min. or until casserole is heated through and cheese is melted. Serve topped with sour cream.
Nutrition Facts : Calories 400, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 720 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 5 g, Protein 29 g
MEXICAN POTATOES WITH CHEESE - PAPAS CON QUESO
This is another simple yet delicious authentic dish from Zacatecas Mexico that my mother taught me how to make! It is important to know that this recipe won't work well if you don't use queso fresco. You must use this type of cheese specifically for the recipe to incorporate well, other wise it wont come out. Makes a great side dish.
Provided by Spyce
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring jalapenos and tomatoes to a boil.
- In blender add water, onion, garlic, cumin, chicken bouillon powder, can of tomato sauce and blend well.
- Add boiled jalapenos and tomatoes and pulsate the blender 2 or 3 times just so that the tomatoes and the peppers are still chunky in the sauce. Set aside.
- In skillet fry the potatoes until they start to look translucent and remove from fire. It is very important you do this. Don't fully cook them or else they will end up like mulch latter.
- Transfer the semi cooked potatoes to a bigger sauce pot and pour the sauce.
- Add cheese and stir well. If needed at salt to taste and bring to a boil.
- Serve hot and enjoy with warm tortillas!
Nutrition Facts : Calories 258.3, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.3, Sodium 701.5, Carbohydrate 57.5, Fiber 8.3, Sugar 7.2, Protein 7.6
MEXICAN POTATOES WITH CHEESE SAUCE
This recipe comes from "Preserved" by Nick Sandler and Johnny Acton. I haven't made it, but it sounds like a good vegetarian main dish or go with anything side dish. The recipe calls for 8 potatoes, but the authors fail to specify a size or weight. As there is no instruction to cut or slice the potatoes, my guess is that you'll need 8 medium potatoes or between 1 and 1 1/2 lbs, depending on how and what you plan to serve this with. Posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Potato
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the lemon juice and dried chillies in a bowl, season with salt and pepper, add the onion rings and leave to marinate until required (you could do this step more in advance if you like).
- Boil the potatoes in lightly salted water for about 15 minutes, or until cooked.
- While the potatoes are cooking make the sauce by combining all the ingredients except the olive oil in a blender; then heat the oil in a pan, add the blended sauce ingredients and simmer for about 5 minutes until the sauce thickens.
- TO ASSEMBLE THE DISH: drain the potatoes and place in a warmed serving dish, pour the sauce on top; drain the onion rings and scatter them and the chili strips over the top of the dish; garnish with hard-boiled eggs and olives.
Nutrition Facts : Calories 1093.8, Fat 60.2, SaturatedFat 28.2, Cholesterol 289.3, Sodium 627.8, Carbohydrate 111.9, Fiber 14.3, Sugar 9.1, Protein 31.3
EASY MEXICAN CHEESE POTATO CASSEROLE
Add a south-of-the-border twist to your next potato casserole with Mexican-style queso quesadilla cheese and sour cream.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Combine ingredients.
- Spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 50 min. or until heated through.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 2 g, Protein 8 g
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MEXICAN CHEESY POTATOES - WORDS OF DELICIOUSNESS
From wordsofdeliciousness.com
Reviews 2Category Side DishCuisine AmericanTotal Time 1 hr 50 mins
- In a large skillet melt the butter over low heat. Blend in the flour, cumin, garlic, powder, and salt. Add all of the half and half at one time. Turn the heat up to medium-high and cook a couple of minutes until the mixture thickens and bubbles.
- Add 2 cups of the Mexican cheese and mix until the cheese is melted and blended in. Add the potatoes, peppers and onions mix in. Pour the potatoes into the prepared baking pan.
- Place in the preheated oven and bake for 1 hour and 10 to 15 minutes or until potatoes are tender. Remove the potatoes and top with the remaining 2 cups of Mexican cheese and continue to bake for about 10 minutes or until cheese is melted.
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Reviews 17Estimated Reading Time 3 minsCategory Side DishTotal Time 35 mins
- Add the potatoes, onion, chilli, yellow pepper and oil to your multicooker, and mix well until everything is coated with the oil. Cook on the ‘fry’ setting for 20 minutes, stirring just once or twice during this time.
- Add the fresh coriander, tin of tomatoes, the spices, and the grated cheese. Mix to combine, and cook on ‘fry’ for a further 5 minutes, until the cheese has melted and the mixture is hot.
MEXICAN CHEESY POTATOES RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (4)Category Side DishCuisine MexicanTotal Time 1 hr 30 mins
- 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.
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