Mexican Style Cheesy Potatoes Recipes
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
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 POTATOES
Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
- Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
MEXICAN TWICE BAKED CHEESY POTATOES
These twice-baked potatoes get a tasty twist with corn, salsa and Mexican-style Cheddar Jack cheese.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Pierce potatoes with sharp knife. Microwave on HIGH 15 to 20 min. or until tender.
- Cut 'X' in top of each potato. Using hot pads, gently press ends of each potato together to open potato in center. Place on microwaveable plate. Loosen potato centers with fork. Top with remaining ingredients.
- Microwave on HIGH 6 to 8 min. or until cheese is melted.
Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 52 g, Fiber 6 g, Sugar 3 g, Protein 12 g
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- 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.
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