Mexi Tatoes

Mexi Tatoes

15 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Recipe by  sal

“Easy, tasty dish you can whip up instantly. ”

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Adjust Servings

Original recipe yields 6 servings


  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.

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Reviews (15)

Rate This Recipe


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!



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



great recipe, i would definately add more cheese though

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Grandma's Hash Browns


next recipe:

White Potato Dressing