We do not recommend freezing this recipe because it becomes too grainy.
Southern Living SEPTEMBER 2008
1. Cook bacon in a Dutch oven over medium heat 5 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
2. Sauté onion, bell pepper, and garlic in hot drippings over medium-high heat 5 minutes or until tender. Add flour, and cook, stirring constantly, 1 minute.
3. Stir in potatoes and next 4 ingredients, and bring to a boil. Reduce heat to low, and simmer, stirring often, 30 minutes or until potatoes are tender.
4. Stir in tomatoes and green chiles and cheese; simmer 1 minute or until cheese is melted. Season with salt to taste. Serve with crumbled bacon.
*3 cups frozen country-style hash browns may be substituted.
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