Ingredients
2-1/2 pounds potatoes (about 8 medium), peeled and cut into 1-inch cubes8 thick-sliced bacon strips1 can (14-1/2 ounces) diced tomatoes and green chiles, drained3 cups shredded Mexican cheese blend4 green onions, chopped1/3 cup chopped green pepper1/3 cup chopped sweet red pepper1-1/2 cups reduced-fat mayonnaise2 tablespoons lime juice1 teaspoon seasoned salt1/4 teaspoon pepper1-1/2 teaspoons chili powder2 tablespoons minced fresh cilantro
Preparation
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.
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.
Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers.
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 13x9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.
Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving.
