Email to Dawn      

Recipe Categories: dawn792's HOME PAGEAPPETIZERS Asian BarCookies Beans Beef BEVERAGES BREAD BREAKFAST CAKESandPIES Calzone CANDY CASSEROLES COOKIES Core-Casserole Core-Dessert Core-Eggs Core-Pasta Core-Poultry Core-Soup CoreBeans CrescentRollRecipes CROCKPOT DESSERTS EGGS FISHandSEAFOOD FrozenDesserts FRUIT GrilledMeats Ham HowToArticles IceCream Jello Lamb legumes MaindishPie MDSoup MEATS Mexican Muffins PASTA PIZZA Pork Potatoes POULTRY Pumpkin RecipeswithTuna RICE SALADandDRESSING SANDWICHES SAUCES Seafood sidedish Smoothie SNACKS SOUPSandSTEWS StirFry SugarFree Veal VEGETABLES VEGETARIAN WrapsBurritos WWCoreEntree WWCorelightmeal

Mexican Scalloped Potatoes*




Source of Recipe


JoAnna Lund


List of Ingredients




Mexican Scalloped Potatoes *****

12 oz. cooked shredded potatoes or purchased frozen hash browns, thawed
4 oz. ham, diced (90% lean)
3 oz. shredded taco cheese
2 cups Mexican stewed tomatoes, drained
1 cup evaporated skim milk
1/2 cup chopped onions
1 Tablespoon flour

Preheat oven to 350 degrees.

Place half of potatoes in bottom of 8x8 baking dish. Layer with diced ham.

In covered jar, mix milk and flour until blended. Spray medium saucepan with butter flavored cooking spray. Pour milk mixture into saucepan and cook over medium heat until it thickens. Add onions, drained stewed tomatoes and 2 oz. cheese. Cook until cheese melts. Pour half of mixture over potatoes and ham. Place remaining potatoes on top and pour rest of sauce mixture over potatoes. Sprinkle remaining cheese on top. Bake 30-35 minutes.

Serves 4
Each serving equals:
2 Protein; 1 1/4 Vegetable; 1 Bread; 1/2 Milk; 8 optional calories



Recipe