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Mexi Tatoes

Mexi Tatoes

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
sal

sal

Easy, tasty dish you can whip up instantly.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 71.7g
  • 23%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
  2. Melt butter in a large skillet over medium-high heat. Saute tomatoes, onion, chile sauce, green onion, garlic powder, salt and pepper. Stir in potatoes and cook until heated through.
  3. Spoon potato mixture into a 2 quart casserole dish and sprinkle with cheese. Serve when the cheese has melted.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LINDA MCLEAN
9

LINDA MCLEAN

3/17/2004

My kids loved this recipe Sara! I decided to replace the tomatos with salsa and baked the casserole for about thirty minutes. I then put the dish under the broiler for a few minutes to crisp and brown the cheese. Delicious!

CHERIDESIGNS
2

CHERIDESIGNS

9/10/2003

I used left-over mashed potatoes and saved time....great for vegetarians too!

dave
1

dave

12/9/2006

great recipe, i would definately add more cheese though

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