Cheesy Taco Potato Puff Casserole
Minutes Prep Time: 5
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 5
Minutes Total Time: 30
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
14 ounces (1/2 of 28-oz pkg) frozen Alexia® Crispy Seasoned Potato Puffs (about 56 pieces)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 tablespoon taco seasoning mix (from 1.25-oz pkg)
1 cup shredded Mexican blend cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 130 mg | 13% |
Carbohydrate | 14 g | 5% |
Cholesterol | 18 mg | 6% |
Total Fat | 13 g | 21% |
Iron | 1% | |
Calories | 200 kcal | 10% |
Sodium | 626 mg | 26% |
Protein | 5 g | 11% |
Saturated Fat | 4 g | 20% |
Sugars | 2 g | 0 |
Vitamin C | 6 mg | 11% |
Preheat oven to 425°F. Spray 8x8-inch glass baking dish with cooking spray. Place potato puffs and drained tomatoes in baking dish. Sprinkle evenly with taco seasoning; toss together.
Bake 25 minutes or until potatoes are golden brown and crisp, turning gently once halfway. Remove from oven; sprinkle with cheese.
Cheesy Taco Potato Puff Casserole