Durango Potato Casserole

Recipe by CHEF GRPA
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 9x13 -in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.
  • 5. Bake, uncovered, at 350*F. for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.
  • 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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