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Tex-Mex Four-Cheese Potato Casserole
1 (2-pound) package refrigerated mashed potatoes
1 tablespoon unsalted butter
1/2 teaspoon chili powder
3/4 cup shredded 4-cheese Mexican-blend cheese
1 teaspoon bottled minced garlic
Place the top oven rack about 5 inches way from the broiler element, and turn the broiler on high.
Spoon the mashed potatoes into a microwave-safe, 2-quart casserole dish. Dot the potatoes with the butter.
Sprinkle the chili powder over the potatoes.
Sprinkle 1/2 cup of the cheese over the potatoes.
Cover the casserole with plastic wrap, and cut 2 small holes in the wrap for ventilation.
Microwave on HIGH for 4 minutes.
Remove the plastic wrap, and stir in the garlic.
Re-cover the dish, and microwave for 2 more minutes, or until completely heated through.
Remove the dish from the microwave, discard the plastic wrap, and sprinkle on the remaining 1/4 cup of cheese.
Place the casserole under the hot broiler for about 2 minutes, or until cheese melts and begins to turn golden.
Yield: 6 servings
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