Southwestern Potato Casserole

By Jahel

Ingredients

• 6 tablespoons butter
• ¾ cup chopped red sweet pepper
• ½ cup chopped onion
• 2 tablespoons all-purpose flour
• 2 cups half-and-half or whole milk
• 12 ounces pasteurized prepared cheese product with jalapeño peppers, such as Velveeta cubed
• 1 teaspoon ground ancho chile pepper or chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• 1 28 ounce pkg frozen diced hash brown potatoes with onions and peppers thawed
• 2 cups tortilla chips broken if desired

Preparation

Step 1

Preheat oven to 350. Grease a 3 qt. baking dish.

Step 2

In a 10-inch skillet melt butter over medium heat. Add sweet pepper and onion; cook 4 minutes or until tender, stirring occasionally. Stir in flour; cook and stir 1 minute. Gradually stir in half-and-half and cheese, stirring until cheese is melted. Add ground ancho pepper, cumin, and black pepper. Stir in potatoes. Transfer to prepared baking dish.

Step 3

Cover with foil and bake 45 minutes, stirring twice. Remove foil. Bake 10 minutes more or until potatoes are tender and liquid is absorbed. Top with tortilla chips and, if desired, toppers.