Lindas Mexican Scalloped Potatoes Recipes

LINDA'S MEXICAN SCALLOPED POTATOES

Linda's Mexican Scalloped Potatoes image

One of the guys in one of my cooking groups posted this the other day and said it was so good, I decided to try it and made a few adjustments of my own... Here is my version... It's DEEEEEEEELISH!

Provided by Lindas Busy Kitchen

Categories Ham

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 cups frozen hash browns or 4 cups fresh potatoes
1 (10 ounce) can evaporated milk
3 tablespoons flour
3/4 cup onion, chopped
1 (12 ounce) can Rotel tomatoes & chilies
1/2 teaspoon chili seasoning mix
1 (8 ounce) package shredded Mexican blend cheese, more cheese for the top
2 cups ham, diced, as much as desired

Steps:

Layer half the potatoes and ham in a baking dish.
Combine flour and milk in a covered container, and shake well, removing all lumps with a fork. Pour into a saucepan, and cook over med-high heat until the mixture thickens.
Add tomatoes, onions, half the cheese, and chili seasonings to the pan. Mix well, and allow cheese to melt.
Pour half the tomato mixture over the potatoes and ham.
Place remaining potatoes and ham on top, and pour the rest of sauce mixture over potatoes.
Top with remaining cheese.
Bake at 350, for 30-35 minutes.

EASY CHEESY SCALLOPED POTATOES

Easy Cheesy Scalloped Potatoes image

Provided by Sandra Lee

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 bag (24-ounce) frozen cut russet potatoes, Ore-Ida Steam n' Mash
1 can (10-ounce) condensed cheddar cheese soup, Campbell's
1 can (5-ounce) evaporated milk, Carnation
1 jar (2-ounce) diced pimientos, Dromedary
1 medium onion, finely chopped
1 1/4 cups shredded cheddar cheese, Sargento

Steps:

Preheat oven to 350 degrees F. Lightly spray medium casserole with cooking spray; set aside.
Microwave potatoes according to package directions for 5 minutes. In a medium bowl, stir together cheddar cheese soup with evaporated milk until smooth. Place half of the potatoes in the bottom of prepared casserole. Layer with half each of pimientos, onion, cheese soup mixture, and shredded cheese. Repeat layers. Bake in preheated oven for 45 to 55 minutes or until bubbling.

NEVER-FAIL SCALLOPED POTATOES

Never-Fail Scalloped Potatoes image

Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Steps:

Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Nutrition Facts : Calories 215 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 523mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

MEXICAN CHICKEN-SCALLOPED POTATOES CASSEROLE

Mexican Chicken-Scalloped Potatoes Casserole image

Scalloped potatoes get a Mexican twist in this hearty, easy-to-assemble casserole. Loaded with shredded chicken, potatoes and green chiles in a chili-cheese sauce, these Mexican chicken scalloped potatoes are bursting with flavor and the perfect touch of heat. Bring them along to your next potluck, or serve them up as a fun, spicy dinner!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

2 boxes (4.7 oz) Betty Crocker™ Scalloped Potatoes
4 cups boiling water
1 1/3 cups milk
2 teaspoons chili powder
2 1/2 cups shredded cooked chicken
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 cup shredded Mexican cheese blend (4 oz)
Thinly sliced green onions, if desired

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir sauce mix pouches (from boxes), boiling water, milk and chili powder with whisk.
Stir in potatoes (from boxes), chicken and green chiles. Pour into baking dish.
Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until potatoes are tender. Sprinkle cheese on top. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions.

Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 1/3 Cups, Sodium 1260 mg, Sugar 3 g, TransFat 1/2 g

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