Vaquero Lapatata Cazuela (Cowboy Potato Casserole)

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1 (7 ounce) bottle tomatillo salsa
• 1 teaspoon fresh ground pepper
• 1 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 2 teaspoons garlic powder
• 1 bunch fresch cilantro, chopped
• 1 tablespoon lime juice
• 8 slices bacon, chopped
• 6 green onions, diced
• 1 red pepper, diced
• 20 ounces Simply Potatoes® Shredded Hash Browns
• 1 cup mexican cheese

1. Place the first 9 ingredients in a food processor or blender and blend until smooth.
2. Fry bacon until crisp, drain on paper towel. Saute' green onions and red peppers in bacon grease until soft, drain on paper towel.
3. Butter 9x13 casserole dish.
4. Mix the sauce, potatoes, bacon, onions and red peppers together and place in casserole dish. Top with mexican cheese.
5. Bake at 350 degrees until center begins to bubble, around 45 minutes.
6. Enjoy!

cream cheese, sour cream, salsa, fresh ground pepper, celery salt, ground cumin, garlic, fresch cilantro, lime juice, bacon, green onions, red pepper, browns, mexican cheese

Taken from www.food.com/recipe/vaquero-lapatata-cazuela-cowboy-potato-casserole-475691 (may not work)