Durango Potato Casserole - cooking recipe

Ingredients

2 1/2 lbs potatoes, peeled and cut into 1-inch cubes (about 8 medium)
8 bacon, strips (thick sliced)
1 (14 1/2 ounce) can diced tomatoes and green chilies, drained
3 cups shredded Mexican blend cheese
4 green onions, chopped
1/3 cup chopped green pepper
1/3 cup chopped red bell pepper
1 1/2 cups reduced-fat mayonnaise
2 tablespoons lime juice
1 teaspoon seasoning salt
1/4 teaspoon pepper
1 1/2 teaspoons chili powder
2 tablespoons minced fresh cilantro

Preparation

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
2. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.
3. Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers.
4. In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 9x13 -in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.
5. Bake, uncovered, at 350*F. for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.
My Note: It is great for breakfast or brunch, but it also is great served for dinner and guests love it! Don't be swayed from preparing this because of having to clean a few dishes and utensils. Any dish worth making is easily overlooked by having to clean up afterwards. I just clean as I cook, doesn't bother me at all.