Ingredient List
- 16 large eggs
- 3 cups shredded Mexican cheese blend
- 4 tortillas from 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count)
- 1 red bell pepper, seeded and chopped
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 bunch green onions, chopped
- 1 teaspoon salt
- 4 cups shredded hash brown potatoes, thawed
- 1 packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
- 4 tablespoons butter, melted
- 1/2 cup crema (optional)
Preparation
- Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
- Cut the tortillas into 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
- In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
- Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions.
Expert Tips
- Shredded Colby Jack cheese can be substituted for the Mexican blend cheese in this recipe.
- Garnish your Mexican hash brown casserole with additional sliced green onions.
- To give this casserole more of a kick, serve it with hot sauce or sliced hot peppers.
Nutrition
*Percent Daily Values are based on a 2,000 calorie diet