Durango Potato Casserole

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 2 1/2 lbs potatoes, peeled and cut into 1-inch cubes (about 8 medium)
• 8 bacon, strips (thick sliced)
• 1 (14 1/2 ounce) can diced tomatoes and green chilies, drained
• 3 cups shredded mexican blend cheese
• 4 green onions, chopped
• 1/3 cup chopped green pepper
• 1/3 cup chopped red bell pepper
• 1 1/2 cups reduced-fat mayonnaise
• 2 tablespoons lime juice
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons chili powder
• 2 tablespoons minced fresh cilantro

Recipe

• 1 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.
• 2 2. in a large skillet, cook bacon over medium heat until partially cooked but not crisp. remove to paper towels to drain; set aside.
• 3 3. drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers.
• 4 4. 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 9x13 -in. baking dish. coarsely chop bacon; sprinkle over the top. sprinkle casserole with chili powder.
• 5 5. bake, uncovered, at 350*f. for 25-30 minutes or until heated through. sprinkle with cilantro. let stand for 5 minutes before serving.
• 6 my note: 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. 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.