Mexican Taters and Beans Recipe

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I made up this recipe and tired it out at one of the potlucks held at our church. Everyone loved it! It's grand for a group.
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 10-12 servings


  • 6 cups sliced cooked peeled potatoes
  • 1 large onion, chopped
  • 2 cups salsa
  • 2 tablespoons butter, melted
  • 6 slices Monterey Jack cheese
  • 6 slices cheddar cheese
  • 2 cans (15 ounces each) chili with beans
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup crushed tortilla chips

Nutritional Facts

1 cup: 326 calories, 17g fat (10g saturated fat), 52mg cholesterol, 659mg sodium, 27g carbohydrate (4g sugars, 4g fiber), 15g protein.


  1. Place potatoes in the bottom of a greased 13-in. x 9-in. baking dish. Sprinkle with onion. Mix salsa and butter; pour over onion and potatoes. Top with sliced cheeses; spread with chili. Sprinkle shredded cheeses over top.
  2. Bake at 350° for 50 minutes. Sprinkle with chips just before serving. Yield: 10-12 servings.
Originally published as Mexican Taters and Beans in Bountiful Harvest Cookbook 1994, p41

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krtekicker User ID: 2354885 18618
Reviewed May. 5, 2010

"I've been making this for years for potlucks and it's always a big hit."

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