Creating a new breakfast for the fast moving family, this is an easy way to get the family going early in the mornings. Making this quick an easy potato taco casserole the night before is a breeze. Prepare it while making dinner or lunch that afternoon.
Need something special to take to work for a small breakfast or snack?
Maybe you might need something special to take to work for a small breakfast or snack? Making this the night before and wrapping in plastic wrap makes reheating them easily as needed in a microwave for about ten-seconds.
This way they are always fresh for each individual office person or family member, when they are ready to eat.
Using Ore-Ida Potatoes O'Brien with Onions and Peppers is the best shortcut ever. You can also add additional diced purple onions and bell pepper using yellow and red. Also adding cheese, sour cream, and jalapenos. Flour tortillas are the best source to wrap these cheesy tacos into.
Cheesy Potato Tacos or Wraps
- 1 Ore-Ida Potatoes O'Brien with Onions and Peppers 28oz. bag
- ½ Purple onion diced
- 2 Mini bell peppers yellow and red diced
- 1 Jalapeno diced (to taste for children)
- 2 cups Monterey Jack Cheese
- 1 cup Sour Cream Light
- 12 Flour tortillas
NOTE:
The amount of potatoes depends on how many you are serving, tortillas as well. These tacos are great to make and take for your own breakfast.
Directions:
In large mixing bowl pour thawed or broken up frozen Ore-Ida Potatoes O'Brien with Onions and Peppers. Optional: add onions, bell peppers, and jalapeno. Next add ½ cup of the cheese, sour cream, mix well. Pour into a well-sprayed baking dish.
Bake in oven for 45-50 minutes at 375 degrees. Make sure to check doneness after 45 minutes; all ovens are not the same cooking temperatures. When done add remaining cheese, let melt.
Use this as a casserole or add 1 Tbsp of mixture onto flour tortillas and roll or leave open as a taco.
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