Durango Potato Casserole

2-1/2 pounds potatoes (about 8 medium), peeled and cut into 1-inch cubes
8 thick-sliced bacon strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
3 cups (12 ounces) shredded Mexican cheese blend
4 green onions, chopped
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1-1/2 cups reduced-fat mayonnaise
2 tablespoons lime juice
1 teaspoon seasoned salt
1/4 teaspoon pepper
1-1/2 teaspoons chili powder
2 tablespoons minced fresh cilantro

Directions:
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 13-in. x 9-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.

Yield: 12 servings (2/3 cup each)

Shared by Mary Ann Hartley