Twice Baked Taquito Fiesta

by Jennifer B.

3 lbs. russet potatoes
1 lb. bacon
4 fresh green onions
24 oz. sour cream
2 cloves fresh garlic
1 teaspoon salt
1 teaspoon pepper
2 (12 oz.) pkgs. shredded cheddar cheese
1 (20 oz.) pkg. José Olé® Shredded Steak Taquitos
1 (4 oz.) can green chilies
1 (14.5) oz. can yellow corn
1 (14.5) oz. can black beans
1 cup milk

Prepare Shredded Steak Taquitos as directed on package. Peel and chop potatoes and boil in large cooking pot with water until tender. Strain potatoes in colander. Place potatoes back into cooking pot and blend with hand mixer until smooth. Add salt, pepper, 8 oz. sour cream, milk, pressed garlic and 12 oz. cheese to potatoes and stir with spoon until well homogenized. Spray 9x12" baking dish with nonstick cooking spray and layer the bottom of the baking dish with mashed potato mixture. Cook the bacon on a dinner plate in the microwave until crispy, press out excess grease with paper towels and cut into small pieces with kitchen shears. Use kitchen shears to chop/cut green onions and cooked Taquitos (approximate 1-inch pieces). Drain corn, beans, and chilies. In a large mixing bowl, add bacon, onions, Taquitos, corn, green chilies, and beans; stir with spoon until well mixed. Layer the mixture on top of the potatoes. Sprinkle 12 oz. shredded cheddar cheese on top of the entire dish. Cover baking dish with aluminum foil and place in preheated oven at 400 degrees F. Bake for 25 minutes. Remove from oven and allow to stand for 10-15 minutes. Use remaining sour cream as a garnish (optional). Serve alone or as a side dish.

Serves 8-10