Salsa Verde Taters
A deliciously tasty dish, tangy and mildly spicy.
Goes great with almost any smoked or grilled meat.
Preheat oven to 400°
Southwest Style Hashbrown Taters, enough to fill a 9x13 casserole dish 1/2" below rim
***Use diced hashbrown potatoes NOT shredded***
1 large white or yellow Onion, diced
2 7oz cans of Salsa Verde
1 28oz can of Green Enchilada sauce
***You may not use all the enchilada sauce, you want the ingredients wet but not swimming***
1 small can of minced Green Chiles, drained
1 large Bell Pepper, diced
1/2c Cilantro, chopped
2T Garlic, minced
Salt, Mexican oregano and cumin
A generous amount of queso Fresco, Cotija or Anejo can be crumbled atop in the last 1/2 hour (optional).
To make this Side Dish into a Casserole, just add a precooked meat.
I recommend grilled and cubed chicken or pork, Mexican chorizo works good too.
I measure my taters into a 9x13 casserole dish and then transfer in to a mixing bowl
Then add the onions, bell pepper, green chiles and garlic, this is also the time to add your meat if preparing a casserole.
These are followed by the salsa verde and then enough enchilada sauce to thoroughly wet the whole mix.
Back into the casserole dish and cover with foil, then into the oven to bake at 450° till bubbling hot.
Once bubbling hot remove foil and add cheese, return uncovered to the oven till the cheese is melted.
A deliciously tasty dish, tangy and mildly spicy.
Goes great with almost any smoked or grilled meat.
Preheat oven to 400°
Southwest Style Hashbrown Taters, enough to fill a 9x13 casserole dish 1/2" below rim
***Use diced hashbrown potatoes NOT shredded***
1 large white or yellow Onion, diced
2 7oz cans of Salsa Verde
1 28oz can of Green Enchilada sauce
***You may not use all the enchilada sauce, you want the ingredients wet but not swimming***
1 small can of minced Green Chiles, drained
1 large Bell Pepper, diced
1/2c Cilantro, chopped
2T Garlic, minced
Salt, Mexican oregano and cumin
A generous amount of queso Fresco, Cotija or Anejo can be crumbled atop in the last 1/2 hour (optional).
To make this Side Dish into a Casserole, just add a precooked meat.
I recommend grilled and cubed chicken or pork, Mexican chorizo works good too.
I measure my taters into a 9x13 casserole dish and then transfer in to a mixing bowl
Then add the onions, bell pepper, green chiles and garlic, this is also the time to add your meat if preparing a casserole.
These are followed by the salsa verde and then enough enchilada sauce to thoroughly wet the whole mix.
Back into the casserole dish and cover with foil, then into the oven to bake at 450° till bubbling hot.
Once bubbling hot remove foil and add cheese, return uncovered to the oven till the cheese is melted.
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