You are looking for a mexican potato bake recipe that is delicious? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious mexican potato bake should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of mexican potato bake, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare mexican potato bake delicious as long as you know the trick and how to make this dish you can be serving special.

Ingredients and seasonings used for prepare

1. Take 6 tbsp butter
2. Prepare 3/4 cup chopped red sweet pepper (1 medium)
3. Take 1/2 cup chopped onion (1 medium)
4. Take 2 tbsp all-purpose flour
5. Prepare 2 cup half-and-half or light cream
6. Use 12 oz process cheese food with jalapeño peppers (such as Velveeta), cubed
7. Prepare 1 tsp ground ancho chile pepper or chili powder
8. Use 1/2 tsp ground cumin
9. Prepare 1/4 tsp ground black pepper
10. Prepare 1 28-ounce package frozen diced hash brown potatoes with onions and peppers, thawed
11. Prepare 2 cup tortilla chips, crushed if desired
12. Prepare 1 chopped tomato, sliced fresh jalapeño chile peppers, and/or snipped fresh cilantro (optional)

Fill potato skins with the potato mixture. In a bowl toss potatoes with oil, salt, and pepper until completely coated. Toss the diced potatoes in a dash of oil, and spread them out in a large casserole dish or baking dish. Add all of the vegetables to the dish, along with the kidney beans, tinned tomatoes, and spices.

Instructions to make Mexican Potato Bake:

1. Preheat oven to 350°F. Grease a 3-quart baking dish; set aside.
2. In a large skillet heat butter over medium heat until melted. Add sweet pepper and onion; cook about 4 minutes or until tender, stirring occasionally. Add flour; cook and stir for 1 minute. Stir in half-and-half and cheese. Cook and stir until cheese is melted. Stir in ground ancho pepper, cumin, and black pepper. Stir in potatoes. Transfer mixture to the prepared baking dish. Cover with foil.
3. Bake for 45 minutes, stirring twice. Bake uncovered, about 10 minutes more or until potatoes are tender and liquid is absorbed. Let stand 10 minutes before serving. Top with tortilla chips and, if desired, garnish with tomato, jalapeño peppers, and/or cilantro.
4. Done and ready to serve!

This Mexican Breakfast Potato Bake is teeming with the goodness of hash browns, chorizo, a carton of eggs (literally,) and tempting spices. Oodles of spunky salsa and melty cheese. One of my Littles is our taco king and devours anything with a Mexican flair in a nanosecond. Mix smoked paprika, garlic powder, onion powder, chili powder, cumin, cinnamon, freshly ground pepper, and salt in a small bowl. Transfer potatoes to the large bowl.

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