Tex/Mex Potatoe Casserole

Cynthia Rivers Martinez


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


★★★★★ 2 votes

depends on how much you eat
25 Min
1 Hr


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

How to Make Tex/Mex Potatoe Casserole


  1. Take 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.
  2. Take 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.
  3. Spread MW evenly all over.
  4. Layer with about 1/2C cheese. Sprinkle with seasonings.
  5. Slice 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.

Printable Recipe Card

About Tex/Mex Potatoe Casserole

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

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