Durango Potato Casserole

13 ingredients
6 steps

Ingredients

  • 2 1/2 lbs potatoes, peeled and cut into 1-inch cubes (about 8 medium)
  • 8 bacon, strips (thick sliced)
  • 1 (14 1/2 ounce) can diced tomatoes and green chilies, drained
  • 3 cups shredded Mexican blend cheese
  • 4 green onions, chopped
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped red bell pepper
  • 1 1/2 cups reduced-fat mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon seasoning salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons chili powder
  • 2 tablespoons minced fresh cilantro

Directions

  1. 1
    1. Place 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.
  2. 2
    2. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.
  3. 3
    3. Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers.
  4. 4
    4. In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 9x13 -in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.
  5. 5
    5. Bake, uncovered, at 350*F. for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.
  6. 6
    My Note: It is great for breakfast or brunch, but it also is great served for dinner and guests love it! Don't be swayed from preparing this because of having to clean a few dishes and utensils. Any dish worth making is easily overlooked by having to clean up afterwards. I just clean as I cook, doesn't bother me at all.

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