Durango Potato Casserole

By Addie

For those who like it spicy, it’s easy to turn up the heat on these potatoes by adding more chili powder or jalapenos for extra kick.—Pat Harmon, Baden, Pennsylvania

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 (12 ounces) 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

Preparation

Step 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.

In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.

Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers.

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 13-in. x 9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.

Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving. Yield: 12 servings (2/3 cup each).
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REVIEWS:

Made this for a family reunion and every loved it and asked for the recipe.

This recipe is pretty good. Could use more seasoning in the mayo mixture. I did put some in but will add more next time because it is worth making again.

Absolutely delicious! Well worth any pans or dishes you have to wash! 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. Definitely adding this recipe to my collection!

I don't see how this is difficult in any sense. It's easy enough and easily adaptable if you want it to be less work, i.e., purchase ready-to-use potatoes. This one's a winner, flavor wise. Try it with chorizo -- goes so well with the tex-mex flavors.

This might be a little work and a few dishes, but it is worth it for this wonderful dish. 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.

Although this looks tasty, it also sounds like a lot of trouble! A pan for cooking te potatoes, another for cooking bacon, another for baking?! Surely this could be modified for less mess. Cooking a dish before having to cook it again is a little much.

WOW & WONDERFUL!!!!!!!!