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Cheddar, Onion & Bacon Tart
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Mascarpone Lemon Icebox Parfaits
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Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Mexican Hash Brown Bake


1 (13-oz.) container Ortega Salsa & Cheese
1 1/2 c. sour cream
1 (4-oz.) can Ortega Diced Green Chiles or Diced Jalapeños
1 (30-oz.) package frozen shredded hash brown potatoes
2 Ortega taco shells, coarsely crushed


Heat oven to 350°F. Spray 13 x 9-inch baking dish with cooking spray.

Combine salsa & cheese, sour cream and chiles or peppers in large bowl; stir until blended. Gently stir in hash browns. Spoon mixture into baking dish.

Sprinkle with crushed taco shells.

Bake 45 to 50 minutes or until bubbly around edges. Let stand 5 minutes before serving.

Tip: Make extra special by adding 2 sliced green onions or 2 slices crisp, crumbled bacon. Use light or reduced-fat sour cream if preferred.

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All materials are courtesy of Ortega Products.

This farm news was published in the May 3, 2006 issue of Farm World.