Durango Potato Casserole
For those who like it spicy, it’s easy to turn up the heat on these potatoes by adding more chili powder or jalapenos for extra kick.—Pat Harmon, Baden, Pennsylvania
Ingredients
- 2-1/2 pounds potatoes (about 8 medium), peeled and cut into 1-inch cubes
- 8 thick-sliced bacon strips
- 1 can (14-1/2 ounces) diced tomatoes and green chiles, drained
- 3 cups shredded Mexican cheese blend
- 4 green onions, chopped
- 1/3 cup chopped green pepper
- 1/3 cup chopped sweet red pepper
- 1-1/2 cups reduced-fat mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1-1/2 teaspoons chili powder
- 2 tablespoons minced fresh cilantro
Directions
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1Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
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2In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.
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3Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers.
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4In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 13x9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.
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5Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.
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