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Potato Casserole with Ranchero Sauce

Individual corn tortilla cups filled with sliced potatoes baked in ranchero sauce and topped with shredded cheese.

Prep- 45 min. Cook- 10 min. Yield: 36, 4-oz servings
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Potato Casserole with Ranchero Sauce


1  crtn Classic Casserole┬« Scalloped Potatoes
28  oz Red chili sauce
2  lb Monterey Jack cheese, shredded
4  qt Water
36  each Corn tortilla, 6-inch


  1. Heat oven to 350┬║ F.
  2. Whisk together water, chili sauce and both pouches of sauce mix from Classic Casserole® Scalloped Potatoes, in a large pot and bring to a boil, stirring occasionally.
  3. Add potato slices and reduce to a simmer. Simmer, stirring occasionally, until potato slices are tender, about 15 min. Remove from heat.
  4. Place 1 tortilla into each cup or a 12-cup muffin tin. Ladle 4 oz potato mixture into each cup and top with 1 oz shredded cheese.
  5. Bake until golden brown, about 10 min.
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