Mexican Potato Bake Recipe

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This recipe for Mexican Potato Bake is from The Ulloa Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Vegetables and Vegetarian Dishes

Ingredients:	Ingredients: 6 tbsps. butter ¾ cup chopped red pepper ½ cup chopped onion 2 tbsps. flour 2 cups half & half or light cream 12 oz. process cheese with jalapeno 1 tsp. chili powder ½ tsp. cumin ¼ tsp. pepper

Directions:	Directions: Preheat oven to 350º. Grease a 3-qt. rectangular baking dish. Set aside. In large skillet, heat butter over medium heat. Add pepper and onion and cook about 4 minutes. Add flour; cook and stir for 1 minute. Stir in half & half and cheese. Cook and stir until cheese is melted. Stir in chili powder, cumin and pepper. Stir in potatoes. Transfer mixture to prepared pan. Cover with foil. Bake for 45 minutes, stirring twice during baking. Bake, uncovered, for about 10 minutes more or until potatoes are tender and liquid is absorbed. Let stand for 10 minutes before serving. Top with tortilla chips and if desired, chopped tomato, green onions or cilantro.

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Mexican Potato Bake Recipe

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