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Mexican Cheesy Potatoes

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Mexican Cheesy Potatoes
  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 20
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Serve family-size casserole potatoes with jalapeño and green chile pizzazz!

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 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.
Tips  

Gold tortilla chips are thicker and more golden in color than regular tortilla chips. Their sturdiness means they hold up well in a baked casserole.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
120
)
Daily Value
Total Fat
14g
21%
(
Saturated Fat
7g
36%
,
Trans Fat
0g
)
Cholesterol
35mg
12%
Sodium
480mg
20%
Potassium
330mg
9%
Total Carbohydrate
23g
8%
(
Dietary Fiber
2g
7%
,
Sugars
3g
)
Protein
8g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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