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Mexican Scalloped Potatoes

Prep Time 25 mins
Total Time 55 mins
Servings 12 servings

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First, let me apologize for posting a scalloped potato dish twice in the last 4 days. I know that’s crazy. But these are so perfect for Cinco de Mayo, I had to share them.

Now, if you’ve been keeping in touch with me you know how much I love potatoes, and cheese, and cheesy-potato-things. What’s not to love?

If you’re not sure what I’m talking about, let’s do a little inventory:

First, there was my Twice-Baked Potato Pie with BBQ Meatloaf Crust.

Then there was the Smoky Sausage and Potato Chowder.

And Creamy Nacho Potato Soup.

And BBQ Beef and Cheddar Poutine.

Nacho Scalloped Potatoes.

And now this.

scoop of mexican scalloped potatoes being lifted out of pan with recipe title on bottom

I’m not ashamed.

I live in Manitoba. Yes, it’s May. But the high was 9 degrees Celsius today. And it’s been raining a lot. And not a nice, warm rain.

I could eat scalloped potatoes and chowder every day.

You know how it is when you’re doing something totally non-food-related and all of a sudden this random thought pops into your head? And it says to you, “why have I never seen anyone put meat sauce in scalloped potatoes?!?”

You don’t just ignore that kind of a hunch.

overhead image of mexican scalloped potatoes with ground beef and shredded cheddar cheese

So I knew if I went with a regular tomato and meat sauce that it would be absolutely, fantastically delicious. But I promised you I’d make an effort to make more seasonal and holiday-inspired dishes. Since Cinco de Mayo is coming up,  I thought I would try a French/Italian/Tex-Mex fusion kind of thing. Cause that totally makes sense (insert eye roll here).

I know it sounds crazy ridiculous. Alfredo and Mexican do not go together.

close up image of mexican scalloped potatoes in glass baking dish in basket

Oh, but they do.

I wasn’t at all sure when I made this that it wasn’t going to be my absolute worst idea ever. Fortunately, we loved it. And from a 2 year old who doesn’t like meat or spice, all I heard was the odd, “yummy!” throughout the meal.

* A note: I never really use bottled Alfredo sauce, but it’s one of those things I’ll buy a jar of when it’s on sale in case of a dinner emergency. I figured it would speed up the process tonight and had been in the cupboard long enough. Feel free to make your own Alfredo or Beschamel sauce, or use your favourite bought sauce.

See my recipe for Beschamel Sauce here. You can use the same sauce recipe, and just omit the spices for a plain Beschamel. Or get crazy and add in some or all of the spices, and see how you like it.

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Mexican Scalloped Potatoes

Scalloped potatoes meets Tex-Mex for a fusion experience like you’ve never had before!
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Cuisine American
Course Main Course
Servings 12 servings
Calories 352cal

Ingredients

  • 7 medium-large potatoes thinly sliced
  • 1 lb ground beef
  • 1/2 medium onion diced
  • 2 tsp taco seasoning
  • 1/2 cup tomato sauce
  • 1 cup salsa
  • 1-2 pinches red pepper flakes optional, depending on the heat in your salsa and your tastes
  • 2 cups Alfredo or Beschamel sauce I used a bottled Roasted Red Pepper Alfredo sauce
  • 3 cups shredded cheddar or marble cheese

Instructions

  • In a large pot full of salted water, boil potatoes about 8-10 minutes until al dente. Drain and set aside.
  • While the potatoes are cooking, scramble fry the ground beef with the onion in a large pan. Add the taco seasoning, tomato sauce and salsa and stir. Simmer 5 minutes until flavours are combined.
  • Preheat oven to 400 degrees F.
  • Layer half the potatoes in the bottom of a greased 9×13″ pan. Spread with half of the Alfredo sauce and top with 1 cup of cheese.
  • Add half of the beef mixture on top of the cheese, and spread evenly.
  • Repeat layers once more, reserving the last cup of shredded cheese.
  • Bake for 25 minutes, until hot and bubbling slightly. Top with remaining cheese and broil 1-2 minutes until slightly golden.

Nutrition Information

Calories: 352cal | Carbohydrates: 24g | Protein: 16g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 710mg | Potassium: 790mg | Fiber: 2g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 12.1mg | Calcium: 169mg | Iron: 2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Sadie Donaldson says

    Love this!! Just made it. I use two jars of the roasted red pepper alfredo but it sure is good. I am Lebanese and I do this a different way as well.

  2. Piero says

    Ashely, I want to let you know that you have an Italian follower too, and we know about food! 😀 This recipe is absolutely great!

  3. Gloria // Simply Gloria says

    Ashley, don’t you just love when the unexpected child loves what you put in front of them… and they actually eat it?! This awesome scalloped potatoes dish would definitely be a winner at my house with my boys!

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