John Myers
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Spicy Tex-Mex Potato Casserole
The perfect spicy tex-mex potato casserole recipe with a picture and simple step-by-step instructions.
- 450 g Mexican pan and vegetable mix frozen
- 750 g Jacket potatoes from the previous day
- 3 tbsp Vegetable oil
- 1 Onion red
- 2 Garlic cloves
- 3 Discs Ham air dried
- 3 Discs Roast cold cuts or boiled ham
- Salt, colored pepper from the mill
- 1 tsp Paprika powder smoked span.
- 1 tbsp Frozen parsley
For the egg topping:
- 4 Eggs
- 3 tbsp Sour cream
- 4 tbsp Milk
- 2 tbsp Chili sauce
- 2 tbsp Frozen parsley
- Salt, colored pepper from the mill
- 1 pinch Chili powder
- 1 tsp Sweet paprika powder
For gratinating:
- 170 g Chilli cheese, e.g. Gouda
- Heat 1 tablespoons of oil in a pan and fry the pan-fried vegetables briefly, then continue frying over medium heat until the liquid has evaporated, add a little salt and pepper. In the meantime, cut the potatoes into slices. Peel the onion and garlic. Dice the ham, crusty breasts, onion and garlic.
- Put the fried vegetables in a baking dish. Heat the rest of the oil in the pan and fry the potatoes in it until they are lightly browned. Then add the onion, garlic, ham and roasted crust and continue frying for about 10 minutes, turning every now and then. Season to taste with salt, pepper and chili powder. Finally mix in the smoked paprika and parsley.
- Preheat the oven to 180 degrees (top and bottom heat). Add the potatoes to the vegetables in the baking dish and mix everything together carefully.
- Grate or dice cheese (I had sliced cheese). For the topping, whisk together the eggs, sour cream, milk, chili sauce and parsley. Stir in 2 tablespoons of the cheese and season well with the spices. Pour evenly over the potato and vegetable mixture. Sprinkle with the rest of the cheese and bake in the oven for about 30-35 minutes.
- We also had tomato salad with red onions. I had to have something hearty on the table today, so the frozen vegetable mix and potatoes from the previous day were just right for me. Bon Appetit!
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