Durango Potato Casserole Recipe

Name: Durango Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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. 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. Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers.
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. Bake, uncovered, at 350*F. for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.
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.

2314

kcal

Calories

180

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Durango Potato Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Durango Potato Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions