Tex Mex Ranch Potatoes (small batch)

  

Today I am sharing a delicious recipe for ranch potatoes, and not just ranch potatoes, but a delicious Tex Mex version, and that's not all.

Its also a small batch version.  Yes, in my quest to provide more recipes for the small family I have downsized this popular favorite to feed just two people.

 

I adapted the recipe from the full size recipe which I found on Southern Home Express. Her recipe feeds 8 people which makes it an excellent dish to take to a Pot Luck supper whenever those occasions arise again. 

If you are looking for a larger version, by all means check it out.  If you are a pair of empty nesters or a singleton like myself, then you have come to the right place. 

 

This smaller version recipe feeds two people generously, or one with leftovers. It might be smaller in size but it lacks none of the flavor or tastiness of the full sized version.

Rich and creamy, filled with potatoes, ranch dressing, cheddar cheese, and a tiny bit of a Tex Mex Zippity do Dah!  Plus there is bacon on top. Who can resist bacon. Not me, that's who!

 

I did take the liberty of adding some chopped spring onions to the top of the dish. It was calling out for a bit of color on top in my opinion.

This is an excellent side dish to serve alongside of your grilled or roasted meats, poultry or fish.  In fact I cannot think of anything it wouldn't go with! 

 

 

WHAT YOU NEED TO MAKE TEX MEX RANCH POTATOES

I am always tickled pink when a recipe uses so few ingredients and yet comes out tasting deliciously extravagant! 

• 1/4 of a bag of frozen cubed hash brown potatoes (with or without peppers and onions included) (about 1 cup, generous)
• 2 tsp of dry Taco seasoning (see my note below)
• 2 TBS of ranch dressing
• 2 TBS crumbled bacon
• 1/3 cup (40g) grated cheddar cheese
• parsley flakes and chopped spring onions to garnish

 

Here in Canada you can bags of loose frozen cubed hash brown potatoes. You can get them just plain (as I used today,) or you can get them with peppers and onions added. Its up to you which ones you choose.

You could also use frozen hash brown patties crumbled. I used to do that in the UK as they did not have loose frozen hash browns. I think 5 to 6 small triangular hash brown patties would work very well and give you the right amount.

 

You can use any prepared Ranch salad dressing. All would give this a nice flavor. Today I used a bacon ranch, but you can use plain if that is all you have.

I also used a good strong cheddar cheese. Mine was orange in color, which gave it a rich orange color, but I normally would use white cheddar. 

 

I always make my own Taco Seasoning.  I like to make all my own mixes really. This means that I know what is in them and I can control the freshness of my ingredients.

There are also no preservatives or added extras like things which manufacturers add to make things like seasoning  mixes flow smoothly. I don't want to be eating that type of thing. If you would like to access my list of mix recipes click here.

 

HOW TO MAKE TEX MEX RANCH POTATOES

Nothing could really be any easier.   Its a simple mix, pour and bake.

Preheat the oven to 375*F/190*C/gas mark 5. Butter a 2 cup casserole dish really well. (Mine is about 3 by 6 inches in size.)Mix the potatoes, ranch dressing, 2/3 of the cheese and taco seasoning together in a bowl. Spoon it into the prepared casserole dish. Cover tightly with foil.

Bake in the preheated oven, covered, for 30 to 35 minutes. 

Uncover. Sprinkle the remaining cheese and the bacon on top. Return to the oven for 10 to 15 minutes. 

Sprinkle the top with chopped spring onions and parsley flakes and serve.

 

So as you can see very simple and quick to put together.  If you are looking for quick, easy and tasty this is it.

I have no shortage of delicious potato recipes on here. Some of my favorites are:

CHEESE AND BROCCOLI STUFFED BAKED POTATOES - These are a delicious way to get in one of your five a day and a fabulous way to get even the most ardent broccoli hater to eat their broccoli! 

POTATOES O'BRIEN - Cubed fried potatoes with onions, peppers, paprika.  These are quite simply delicious.

FRIED POTATO SALAD - Salad season is just about upon us. Leftover boiled potatoes (I like the baby ones) halved or quartered and fried, until crispy brown.  Tossed with a punchy honey-mustard vinaigrette dressing, these always go down a real treat!

So there you have it. A delicious, simple potato side dish that you are going to fall in love with.  It goes excellently with anything you choose to pair it with.

Grilled chicken or fish, beef patties, steaks, etc.  You name it.  This is one dish you are going to find yourself turning to again and again.

Tex Mex Ranch Potatoes (small batch)

Yield: 2

Author: Marie Rayner

Prep time: 5 MinCook time: 50 MinTotal time: 55 Min

Packed with flavor this delicious side dish is perfectly sized for just two people. This is very quick and easy to make.

Ingredients

• 1/4 of a bag of frozen cubed hash brown potatoes (with or without peppers and onions included) (about 1 cup)
• 2 tsp of dry Taco seasoning (see my note below)
• 2 TBS of ranch dressing
• 2 TBS crumbled bacon
• 1/3 cup (40g) grated cheddar cheese
• parsley flakes and chopped spring onions to garnish

Instructions

1. Preheat the oven to 375*F/190*C/gas mark 5. Butter a 2 cup casserole dish really well. (Mine is about 3 by 6 inches in size.)
2. Mix the potatoes, ranch dressing, 2/3 of the cheese and taco seasoning together in a bowl. Spoon it into the prepared casserole dish. Cover tightly with foil.
3. Bake in the preheated oven, covered, for 30 to 35 minutes. Uncover.
4. Sprinkle the remaining cheese and the bacon on top. Return to the oven for 10 to 15 minutes.
5. Sprinkle the top with chopped spring onions and parsley flakes and serve.

Notes

To make your own Taco Seasoning: Mix together 1 TBS mild chili powder, 2 tsp onion powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1 tsp brown sugar, and 1/2 tsp salt in a small bowl. Store in an airtight container in a dark place.

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