This recipe is the last installment in my 2016 Cinco de Mayo recipes. Next week I have a sweet treat to share with you! Cinco de Mayo falls on next Thursday but, or course, you can enjoy these tasty potatoes any time of year. I had an idea for this recipe and then I brainstormed it with my son, Jordan before I actually cooked it. he had some great insight so I wanted to give him a shout out for helping me create this tasty dish of Tex-Mex Potatoes.
- 1 lb potatoes (I use Florida Gold)
- 3 Tbs taco seasoning
- ½ cup Ranch dressing
- 1 cup Mexican Blend shredded cheese, divided
- ⅓ cup mild salsa
- sour cream for garnish
- Preheat the oven to 400°.
- Peel the potatoes and dice them into ¼" cubes.
- In a medium bowl mix together the Ranch dressing, taco seasoning and ½ of the cheese.
- Add the potatoes to the bowl and coat the potatoes with the mixture.
- Place the potatoes in a 2 quart baking dish, in a single layer. Cover the dish with aluminium foil.
- Bake for 45 minutes.
- Remove the foil, stir in the salsa and the remaining cheese.
- Place uncovered back into the oven and cook for 20 more minutes, until potatoes are cooked through.
- Serve with sour cream.
I served these potatoes with roast beef and au jus. They were a big hit and we had no leftovers! I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!
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