Mexican Scalloped Potatoes

4
Servings
9m
Prep Time
60m
Cook Time
1h 9m
Ready In


"Ashley Fehr great blog"

Original recipe yields 4 servings
OK

Nutritional

  • 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 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

Tips & Variations


No special items needed.

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