Tex/Mex Potatoe Casserole

Cynthia Martinez

By
@Devinesalvage

This is an adaptation of a Paula Deen recipe. My husband is spanish so I have to do both southern and spicey.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
depends on how much you eat
Prep:
25 Min
Cook:
1 Hr
Method:
Bake

Ingredients

8 Tbsp
butter
1/4 large
bell pepper
1 small
onion
6 medium
jalapeno peppers depending on how hot you want
1/2 c
miracle whip
6 medium
potatoes
1 1/2 c
pepper jack cheese
4 pinch
chili powder
2 pinch
garlic powder
2 pinch
salt
1 pinch
black pepper
3/4 c
milk

Step-By-Step

1Take 3 of the medium potatoes and cube them. Boil in water til tender. Remove from heat and mash. Add 3T butter and 1/4C milk for mashed potatoes. Salt and pepper to taste. Spread this on the bottom of a 2qt casserole dish.
2Take onion, bell pepper and jalepenos. Dice them up. Melt rest of butter in saute pan. Saute veggies til tender. Pour all of it, butter included, on top of mashed potatoes.
3Spread MW evenly all over.
4Layer with about 1/2C cheese. Sprinkle with seasonings.
5Slice remaining potatoes thin. Lay them on top of the dish so far. Pour in 1/2C milk, or until it touches bottom of potatoes. Top with remaining cheese. Then sprinkle with seasonings. Place in oven on 350 for about 1hr, til potatoes are tender.

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Main Ingredient: Potatoes
Regional Style: Mexican