Description
A recipe for Mexican Hash Brown Bake

Ingredients

• 1 (13-ounce) container Ortega Salsa & Cheese
  
• 1 1/2cups sour cream
  
• 1 (4-ounce) can Ortega Diced Green Chiles or Diced Jalapeños
  
• 1 (30-ounce) package frozen shredded hash brown potatoes
  
• 2 Ortega taco shells, coarsely crushed

Preparation
HEAT oven to 350°F. Spray 13 x 9-inch baking dish with cooking spray.

COMBINE salsa & cheese, sour cream and chiles or peppers in large bowl; stir until blended. Gently stir in hash browns. Spoon mixture into baking dish.

SPRINKLE with crushed taco shells.

BAKE 45 to 50 minutes or until bubbly around edges. Let stand 5 minutes before serving.

Tip: Make extra special by adding 2 sliced green onions or 2 slices crisp, crumbled bacon. Use light or reduced-fat sour cream if preferred.

Nutrition
no information available

Serves
Makes 12 servings (1 cup each)

Variations
no information available