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 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 chilies, 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

Servings: persons

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 chilies, 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

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
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.
3
Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers.
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 13x9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.
5
Bake, uncovered, at 350u00b0 for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.

1706

kcal

Calories

131

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 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 chilies, drained, 3 cups shredded Mexican cheese blend, 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.

Durango Potato Casserole

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