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Three-Cheese Farmstand Cups
Grilled Mediterranean Stuffed Peppers
Roasted Garlic Marinara Braised Chicken with Lingu
Lettuce-Wrapped Korean Short Ribs Makes
Sweet & Spicy Korean-Chinese Cauliflower Bite
Chicken Cheese Appetizers
Mashed Sweet Potato Casserole
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.