Mexican Scalloped Potatoes

Prep Time
Cook Time
1h 9m
Ready In

"Ashley Fehr great blog"

Original is 4 servings


  • Serving Size: 1 (1118.9 g)
  • Calories 1162.2
  • Total Fat - 43.3 g
  • Saturated Fat - 21.6 g
  • Cholesterol - 176.2 mg
  • Sodium - 2525.1 mg
  • Total Carbohydrate - 127.2 g
  • Dietary Fiber - 10.1 g
  • Sugars - 52.3 g
  • Protein - 69.9 g
  • Calcium - 1180.1 mg
  • Iron - 6.3 mg
  • Vitamin C - 30.8 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees

Step 2

Boil potatoes whole about 8-10 minutes in salted water until al dente.

Step 3

Drain and set aside.

Step 4

While the potatoes are cooking

Step 5

Fry the ground beef with the onion in a large pan.

Step 6

Add the taco seasoning, tomato sauce and salsa and stir.

Step 7

Simmer 5 minutes

Step 8

Slice the potatoes thinly

Step 9

Layer half the potatoes in the bottom of a greased 9×13″ pan.

Step 10

Sprinkle on corn

Step 11

Spread with half of the Alfredo sauce and top with 1 cup of cheese.

Step 12

Add half of the beef mixture on top of the cheese, and spread evenly.

Step 13

Repeat layers once more, reserving the last cup of shredded cheese.

Step 14

Bake for 25 minutes, until hot and bubbling slightly.

Step 15

Top with remaining cheese and green onions

Step 16

Bake 15 more minutes until slightly golden


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting potatoes, choose ones that are firm and have a thin skin.
  • For the salsa, choose one that is mild or medium for a milder flavor.

  • Substitute ground turkey for the ground beef to reduce fat and cholesterol content. This substitution will make the dish more heart-healthy while still providing the same flavor.
  • Substitute jalapeno peppers for the red pepper flakes to increase the spiciness of the dish. This substitution will add a kick to the dish and make it more flavorful.

Vegetarian Version Replace the ground beef with 2 cups of cooked black beans and omit the red pepper flakes. Add 1 cup of diced bell pepper to the onion and taco seasoning mixture. Top with 1/2 cup of sliced black olives before baking.

Mexican Street Corn Salad - This is a great side dish to accompany the Mexican Scalloped Potatoes. It's a delicious combination of fresh corn, peppers, cheese, and a creamy dressing. It adds a great flavor and texture contrast to the potatoes and will leave your guests wanting more!

Chipotle Lime Grilled Chicken: This flavorful dish is the perfect accompaniment to the Mexican Street Corn Salad and Mexican Scalloped Potatoes. The smoky, spicy, and tangy flavors of the chipotle lime marinade will add a delicious and unique flavor to the meal. The grilled chicken will also provide a nice contrast to the creamy potatoes and the fresh corn.


Q: How do I know when the Mexican scalloped potatoes are done?

A: When the Mexican scalloped potatoes are done, they should be hot and bubbling slightly and the cheese should be slightly golden. To check, insert a knife into the center of the dish and make sure that the potatoes are cooked through.

Q: How do I store leftover Mexican scalloped potatoes?

A: To store leftover Mexican scalloped potatoes, let them cool completely then transfer them to an airtight container. Store them in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

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Fun facts:

The tomato sauce used in this recipe is a key ingredient in Mexican cuisine, and is believed to have been introduced to the region by Spanish conquistadors in the 16th century.

Mexican Scalloped Potatoes is a favorite of celebrity chef Gordon Ramsay, who often uses it as a side dish to accompany his signature Mexican-style dishes.