Mexican Potato Casserole is an easy side dish that is sure to be a hit with young and old alike!   The crispy topping is the perfect complement to the cheesy, potato base.

A home made cream sauce, loaded with spices, salsa and cheese really adds flavour to this side dish.

This recipe yields 12 servings.

Enjoy the cheesy goodness of this quick potato casserole.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making this Mexican Potato Casserole I set out a 32oz bag of shredded hash browns to thaw.

When they were thawed I melted some butter in a medium size sauce pan.

Next I added in some garlic powder, cumin, chili powder, salt and pepper.

After whisking well to combine and letting it cook for about a minute, I then added in some gluten free 1 to 1 flour.

When the flour was well incorporated and had cooked for about a minute, I poured in some almond milk.  I continued whisking so no lumps could form.

I continued stirring the sauce until it just came to a boil.

Then I dumped in some salsa and some Mexican shredded cheese blend.

Once the cheese had melted I removed the sauce from the heat and set it aside until needed.

Then I sprayed a 9″ x 13″ baking pan with cooking spray.

Next I spread half of the thawed hash browns out in the bottom of the prepared pan.

I diced one red pepper.

Then I sprinkled half of the diced pepper over the hash browns.

Next I diced up some green onion and opened up a can of corn.  I sprinkled half the onion and corn on top of the hash browns as well.

I spooned some more salsa over top of the vegetables.

Then I was ready to pour half of the sauce that I had set aside earlier on top of the hash browns and vegetables in the pan.

After the sauce I repeated the layering process starting with the hash browns and ending with the sauce.

To prepare the crunchy topping, I crushed up some corn chips in a zip loc bag.

Then I mixed the crushed up corn chips with more of the Mexican shredded cheese blend.

I sprinkled the topping mixture evenly over the top of the Mexican Potato Casserole.

Next I placed the casserole in a preheated 350F oven for 45 minutes or until the cheese had melted and the casserole was bubbling.

After removing the casserole from the oven I allowed it to sit for a couple of minutes.

Then I used a large spatula to cut the Mexican Potato Casserole into serving size pieces.

This simple recipe is loaded with flavour and quick enough to prepare for a week night meal.

Enjoy the flavours and textures in every bite of this delicious side dish!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Side Dishes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Mexican Potato Casserole:

• 3 tbsp butter
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 tbsp gluten free 1 to 1 flour
• 1 1/2 cups almond milk
• 1 3/4 cups medium salsa
• 100ml can of corn
• 2 cups shredded Mexican blend cheese
• 2 cups corn chips
• 32 oz shredded hash browns, thawed
• 1 red bell pepper
• 4 green onions

How to Make Mexican Potato Casserole:

1. Preheat oven to 350F and grease a 9″ x 13″ baking dish.
2. Melt butter in a medium size sauce pan.
3. Add the garlic powder, cumin, chili powder, salt and pepper. Stir to combine and cook for about a minute.
4. Whisk in the gluten free flour and cook for about a minute more.
5. Whisk in the almond milk.
6. Stir frequently until sauce just starts to boil.
7. Dump in 1/4 cup of the salsa and 1 cup of the Mexican shredded cheese blend.
8. Stir until the cheese has melted.
9. Remove sauce from heat and set it aside until needed.
10. Arrange half of the thawed shredded hash browns in the prepared baking pan.
11. Dice the red pepper and sprinkle 1/2 of it on top of the hash browns.
12. Slice the green onion and sprinkle 1/2 of it plus half of the corn on top of the hash browns.
13. Spoon 1/2 cup of the salsa on top of the vegetables.
14. Pour 1/2 of the prepared sauce on top and spread out to the edges.
15. Repeat the layers starting with the hash browns and ending with the remaining sauce.
16. Crush the corn chips up in a zip loc bag.
17. Add the remaining cheese to the crushed corn chips and blend well.
18. Sprinkle the topping mixture over top of the casserole.
19. Bake in the preheated 350F oven for 45 minutes or until cheese is melted and casserole is bubbling.
20. Remove from oven.
21. Serve and enjoy!

FAQS:

What should I serve with Mexican potato casserole?

Mexican potato casserole pairs well with a variety of side dishes to create a balanced meal. Here are some suggestions:

1. Mexican Rice: A classic accompaniment that complements the flavors of the casserole. You can make it with tomatoes, onions, and spices like cumin and chili powder.
2. Black Beans: Serve some seasoned black beans on the side for added protein and fiber. You can cook them with garlic, onions, and spices like cumin and paprika.
3. Guacamole: A fresh and creamy guacamole adds a delicious contrast to the richness of the casserole. Serve it with some tortilla chips or as a side dish.
4. Salsa: Offer a variety of salsas such as pico de gallo, salsa verde, or roasted tomato salsa for dipping or drizzling over the casserole.
5. Corn Salad: A refreshing corn salad with bell peppers, red onions, cilantro, and lime juice can add a burst of flavor and texture to the meal.
6. Gluten Free Tortillas: Warm up some corn or gluten free tortillas to serve alongside the casserole. They can be used to make tacos or simply enjoyed on the side.
7. Mexican Street Corn (Elote): Grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, and lime juice makes a tasty and vibrant side dish.
8. Green Salad: A simple green salad with a tangy vinaigrette can help balance out the richness of the casserole.
9. Gluten Free Quesadillas: Offer cheese quesadillas as a side or appetizer. They’re easy to make and always a crowd-pleaser.
10. Mexican Fruit Salad: Combine tropical fruits like mango, pineapple, and papaya with a squeeze of lime juice and a sprinkle of chili powder for a refreshing side dish with a Mexican twist.

Feel free to mix and match these side dishes based on your preferences and the occasion!

How do I store Mexican potato casserole?

To store Mexican potato casserole, follow these steps:

1. Cooling: Allow the casserole to cool down to room temperature before storing it. This prevents condensation from forming inside the container, which can lead to sogginess.
2. Container: Transfer the casserole into an airtight container or wrap it tightly with plastic wrap. Make sure the container is suitable for both refrigeration and freezing if you plan to store it for an extended period.
3. Refrigeration: If you intend to consume the casserole within a few days, store it in the refrigerator. Place it in the fridge promptly after it has cooled down.
4. Freezing: If you want to store the casserole for a longer period, you can freeze it. However, consider the ingredients – some may not freeze well. Potatoes, for instance, might change texture slightly upon freezing. To freeze, wrap the casserole tightly with plastic wrap and then aluminum foil to prevent freezer burn. Alternatively, use a freezer-safe container.
5. Labeling: Whether you refrigerate or freeze the casserole, label the container or package with the date of preparation. This helps you keep track of how long it’s been stored.
6. Thawing and Reheating: If frozen, thaw the casserole overnight in the refrigerator before reheating. Reheat it in the oven until it’s heated through. Make sure the internal temperature reaches at least 165°F (74°C) to ensure it’s safe to eat.
7. Serving: Once reheated, serve and enjoy your Mexican potato casserole!

By following these steps, you can ensure that your Mexican potato casserole stays fresh and delicious when stored properly.