This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.
What a wonderful casserole this southwestern potato casserole is! Fortunately, the recipe makes a really big batch (of course you could divide it or cut it in half), because we weren’t shy about eating it. I really liked the crunch that the tortilla chips added. There’s a little hint of heat, but not much, so don’t worry about taking this to a potluck or family get-together.
Yummy. And Easy.
The ingredients for this southwestern potato casserole aren’t fancy. And the steps to making it aren’t complicated. But in the end you’ll have a tasty, stick-to-your ribs dish that is packed with a lot of flavor.
Also try my tater tot casserole and my green bean casserole.
Southwestern Potato Casserole
Ingredients
- 1 can cream of chicken soup
- 16 ounces sour cream
- 1 tablespoon dried minced onion
- 1 teaspoon chili powder
- 1 can Rotel diced tomatoes with green chiles drained (mild or hot, up to you!)
- ½ pound Mexican Velveeta cheese cut into small cubes
- 2 pound shredded hash browns
- 1 cup yellow tortilla chips crushed
- 1 cup purple tortilla chips crushed
- ¼ cup butter cut into small pats
Instructions
- Preheat oven to 400 F.
- Place the soup, sour cream, onion, chile powder, Rotel and cheese into a large bowl. Stir.
- Fold in the hash browns.
- Spray a 9″ x 13″ baking dish with non-stick spray. Pour in the hash brown mixture and spread out evenly.
- Sprinkle top of casserole with the chips and butter.
- Bake for 45 minutes or until hot and bubbly and starting to brown.
Nutrition
Nutritional values are approximate.
