Thursday, March 12, 2015

Mexican Scalloped Potatoes

This is an awesome way to have scalloped potatoes as a main course.  It's also a great if you're bored of the usual way to have Mexican flavors.  Even the leftovers were great!

Mexican Scalloped Potatoes via The Recipe Rebel
7-8 med-lg potatoes, thinly sliced
1 lb gr beef
½ med onion, diced
2 t taco seasoning (I used 3 T homemade salt free taco mix)
½ c tomato sauce
1 c salsa
1-2 pinches red pepper flakes (optional, depending on the heat in your salsa and your tastes)
2 c Alfredo or Beschamel sauce (I used a jar of garlic alfredo sauce)
3 c shredded cheddar or marble cheese (mexican blend pre shredded cheese would be great too.)

In lg pot full of salted water, boil potatoes 8-10 min til al dente. Drain and set aside. While potatoes are cooking,cook gr beef with onion in lg pan. Add the taco seasoning, tomato sauce and salsa and stir. Simmer 5 min til flavors combined. Preheat oven to 400 F. Layer 1/2  potatoes in  bottom of greased 9x13" pan. Spread 1/2 Alfredo and top with 1 c cheese. Add 1/2 beef mix on top of cheese, and spread evenly. Repeat layers once more, reserving last c shredded cheese. Bake 25 min, til hot and bubbling slightly. Top with remaining cheese and broil 1-2 min til slightly golden.

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