Mexican Cheesy Potatoes

1. Preheat oven to 375 degrees F.

2. Combine first 4 ingredients in a large bowl. Mix in onion and potatoes.

3. Put in a buttered 9x13 inch baking dish and dot with butter.

4. Cover with foil and bake 45 minutes.

5. Remove foil and bake another 15-20 minutes, or until golden.

6. Sometimes I sprinkle with more cheese when removing the foil.

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Nutrient	Quantity
Total fats	248.1147 g
Protein	59.3649 g
Carbohydrates	375.8334 g
Energy	3903.4645 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.6116 g
Water	1009.2496 g
Aspartic acid	8.669 g
Calcium, Ca	596.5002 mg
Lutein + zeaxanthin	165.0897 g
Fiber, total dietary	39.1367 g
Fatty acids, total saturated 22:0	0.003 g
Fatty acids, total trans-polyenoic 13:0	0.0015 g
Carotene, beta	932.8376 g
Niacin	24.4363 mg
Vitamin A, RAE	407.988 g
Arginine	3.2874 g
Riboflavin	0.6394 mg
Tocopherol, beta	0.013 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1175 g
Fatty acids, total saturated 20:1	0.0292 g
Glutamic acid	10.4005 g
Sodium, Na	6329.0016 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5348 g
Total lipid (fat)	248.1147 g
Manganese, Mn	5.5725 mg
Fructose	5.9811 g
Proline	2.8667 g
Fatty acids, total saturated 16:0	30.7418 g
Fatty acids, total saturated 8:0	6.3367 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6151 g
Sucrose	3.8267 g
Choline, total	234.6723 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0758 g
Fatty acids, total polyunsaturated 18:1 t	0.8469 g
Sugars, total	19.6364 g
Serine	2.4446 g
Fatty acids, total saturated 10:0	5.7771 g
Fatty acids, total saturated 18:0	15.0191 g
Vitamin B-6	4.7167 mg
Selenium, Se	16.109 g
Ash	32.8542 g
Vitamin D	14.175 IU
Fatty acids, total saturated 18:1 undifferentiated	61.5913 g
Pantothenic acid	10.0723 mg
Phenylalanine	2.4335 g
Beta-sitosterol	1.136 mg
Copper, Cu	3.682 mg
Betaine	2.9474 mg
Thiamin	1.7037 mg
Retinol	320.164 g
Methionine	0.9984 g
Iron, Fe	12.6915 mg
Carbohydrate, by difference	375.8334 g
Phosphorus, P	1326.5565 mg
Folate, total	242.2137 g
Tocopherol, gamma	0.1841 mg
Fatty acids, total saturated 4:0	1.3603 g
Lycopene	1.134 g
Alanine	1.7717 g
Cholesterol	127.5607 mg
Valine	3.1646 g
Fatty acids, total saturated 18:2 undifferentiated	41.7946 g
Glycine	1.5517 g
Carotene, alpha	112.86 g
Glucose (dextrose)	7.4976 g
Fatty acids, total saturated 14:0	19.0604 g
Zinc, Zn	9.4318 mg
Isoleucine	2.2621 g
Fatty acids, total saturated 12:0	38.0399 g
Fatty acids, total polyunsaturated	48.4316 g
Tocotrienol, gamma	0.1539 mg
Leucine	3.6605 g
Tocotrienol, alpha	0.1994 mg
Fatty acids, total polyunsaturated 18:2 i	0.0841 g
Vitamin A, IU	4491.5558 IU
Folate, DFE	242.2137 g
Tryptophan	0.7562 g
Vitamin C, total ascorbic acid	131.4058 mg
Phytosterols	16.482 mg
Fatty acids, total polyunsaturated 16:1 c	0.2729 g
Fatty acids, total polyunsaturated 18:1 c	4.9901 g
Fatty acids, total saturated 20:0	0.0422 g
Fatty acids, total saturated 6:0	1.2872 g
Tyrosine	2.192 g
Vitamin B-12	0.8718 g
Vitamin K (phylloquinone)	43.2017 g
Fatty acids, total saturated	120.2191 g
Histidine	1.346 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0008 g
Fatty acids, total monounsaturated	65.9622 g
Threonine	1.8777 g
Folate, food	242.2137 g
Fatty acids, total polyunsaturated 17:0	0.1598 g
Vitamin D (D2 + D3)	0.3375 g
Cryptoxanthin, beta	188.46 g
Vitamin D3 (cholecalciferol)	0.3375 g
Vitamin E (alpha-tocopherol)	2.994 mg
Magnesium, Mg	440.6676 mg
Lysine	3.3548 g
Potassium, K	6538.081 mg
Cystine	0.614 g
Fluoride, F	1.6752 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	203.628	0.017	23.0352
Cream	1 cup	792	15.96	83.232
Onion	0.5 cup	32	7.472	0.08
Cheese	0.5	238.275	1.5795	19.3995
chili powder	2 teaspoons	15.228	2.6838	0.7711
cream chicken soup	14 ounces	218.2911	29.6082	8.0172
hash brown potato	2 lbs	2404.0424	318.5129	113.5797