Ingredients:

6 whole potatoes, cooked
4 bacon slices, diced
1 14.5-oz can crushed tomatoes
1 4-oz can chopped green chiles
3 Tbsp Urban Accents Rio Grande Chili Blend
1/2 cup (2 oz) cheddar cheese, shredded

Directions:

Preheat oven to 350 degrees F. Slice potatoes and set aside. Cook bacon in large, deep skillet, set aside and reserve 2 Tbsp pan drippings. Add potatoes to skillet and heat through. Add tomatoes and green chilies, stir in Rio Grande Chili Blend. Place potatoes in a greased casserole dish, sprinkle cheese and diced bacon over top.  Bake for 30 minutes.