Recipe: Mexican Hash Brown Bake (using frozen hash browns)

MEXICAN HASH BROWN BAKE

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

Preheat oven to 350 degrees F. Spray a 13x9-inch baking dish with cooking spray.

Combine salsa and 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.

*Use light or reduced-fat sour cream if preferred.

VARIATION:
Make extra special by adding 2 sliced green onions or 2 slices crisp, crumbled bacon.

Makes 12 servings (1 cup each)
Source: Ortega