Servings
4-6
Prep Time
10 MIN
Cook Time
45 MIN
Ingredients
| 3 cups | frozen diced potatoes thawed |
| 2 tbsp | oil |
| 10–12 oz | cheesesteak meat or ground beef |
| 1 cup | sliced bell peppers and onions |
| 1/2 | Borden® Queso Blanco |
| 1 cup | Borden® Pepper Jack Chunk, grated |
| Optional topping | hot sauce |
Steps
| 1 |
PREHEAT
oven to 425°F.
|
| 2 |
HEAT
a large skillet over medium-high heat and add a thin layer of oil.
|
| 3 |
ADD
potatoes in a single layer (work in batches if needed.) Let them sit undisturbed for a few minutes to develop a crust, then flip and continue cooking until golden and crispy on the outside.
|
| 4 |
SPRAY
a 9x13-inch baking dish with cooking spray. Spread cooked potatoes evenly in the dish.
|
| 5 |
COOK
meat in the same skillet until browned, then layer over potatoes.
|
| 6 |
SAUTÉ
peppers and onions until slightly softened and layer on top.
|
| 7 |
DRIZZLE
Borden Queso Blanco over the dish and top with grated Borden Pepper Jack cheese.
|
| 8 |
BAKE
20-25 minutes, until potatoes are tender and cheese is melted. 9.
|
| 9 |
BROIL
2–3 minutes for light browning, if desired.
|
| 10 |
SERVE
hot and enjoy.
|
