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 now this.
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.
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.
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
- 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
- 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.
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