It’s always nice to have some recipes on hand that will serve a crowd. Better yet is having a collection of simple recipes that people ask you to make over and over again. If you’re asked to make a dish for a large group there are 3 things that you should keep in mind to avoid fluster. First, find recipes that are made with ingredients that everyone likes. Next, look for recipes that are appropriate for the occasion. Finally, choose a recipe that is simple to make.
This Fiesta Nacho Potato casserole meets all of the rules for feeding a large group, just in time for Cinco de Mayo! To keep it as simple as possible and avoid grating your knuckles use frozen hash browns.
2 sticks butter
15 ounces nacho cheese sauce
8 ounces sour cream
salt & pepper (to taste)
1/2 cup pickled jalapeno slices, chopped
30 ounces hash browns, frozen
2 cups tortilla chips, crushed
1 cup sharp cheddar cheese
jalapeno slices, for garnish
Reduce Fluster with the Right Tools:
- 2 sticks butter
- 15 ounces nacho cheese sauce
- 8 ounces sour cream
- salt & pepper (to taste)
- ½ cup pickled jalapeno slices, chopped
- 30 ounces hash browns, frozen
- 2 cups tortilla chips, crushed
- 1 cup sharp cheddar cheese
- jalapeno slices, for garnish
- Preheat oven to 350°. Coat a 9"x13" pan with cooking spray.
- In sauce pan, over medium heat, melt butter. Add cheese sauce, sour cream, salt and pepper stir until heated through.
- Place hash browns and chopped jalapenos in a large bowl. Add the cheese mixture and stir to combine. Place in pan.
- In a ziploc bag, add the cheddar cheese and tortilla chips, crush the chips while combining with the cheese. Sprinkle the tortilla/cheese mixture on top of the potatoes.
- Bake at 350° for 45 minutes
- Garnish with jalapeno slices.
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