Mexican Flavors paired with potatoes make the perfect combination! I am so sorry but this does NOT look very pleasing to the eyes, do scalloped taters ever look good? However, your belly and taste buds will love it!!! This needs to be added to your next Taco Tuesday! Not to mention it is quick and easy. If it does not get all gobbled up the first night please note that this actually tastes better reheated!!!
Hey are you looking for a quick dessert this week – try these 4 ingredient cookies
Tips for Mexican Scalloped Potato Casserole
- grease from the ground beef – we went ahead and left in in because I knew there would be leftovers and it reheats with the grease in it
- more taters – next time I will be adding a layer of taters on the bottom but NOT an extra sauce mix.
- taters sauce – we went by the package and did the 2 cups of water, one and 3/4 cups of water would have been better.
INGREDIENTS in Mexican scalloped potato casserole
How to make Mexican scalloped potato casserole
The meat / base / bottom layer
Saute’ the onions and garlic in olive oil, then add the meat and brown. Then add the flour and let some of that grease soak up. Add the sauce, sofrito, beans, corn and if you like throw some cilantro in!
Tater Layer
The water needs to be boiling, butter melted and the milk warmed.
Let’s put it together
If you want a thicker casserole you can make this in a 9 by 9 square casserole dish as well. First spray the pan, put the meat in, then the cheese, then the taters and finally the scalloped potato sauce mixture.
BAKE and TOP IT OFF
Bake at 450 degrees for 35 minutes. Take out of oven, top with cheese and let it sit!!!! It will cut better and the cheese you added to the top will melt if you just leave it alone for about 10minutes. ENJOY!
Mexican Scalloped Potato Casserole
Ingredients
- 1 pound ground beef
- 2 tbsp olive oil
- 3 tbsp garlic – minced
- ¼ cup onion – diced
- 1 teaspoon old bay
- 1 teaspoon chili powder
- 2 tbsp flour
- ¾ cup red sauce
- 6 oz sofrito – half the jar
- 1 cup black beans
- 1 cup corn
- 4 tbsp cilantro
- 1 box scalloped potato mix (taters and sauce mix) you can use 2 if you like and 1 sauce
- 2 cups water – boiling
- ⅓ cup milk – warmed
- 2 tbsp butter – melted
- 1½ cups cheese – Mexican blend 3/4 inside and 3/4 topping
- cooking spray
Instructions
PREP
- Preheat oven 450°
- Prep – measure out all ingredients and dice up onion and garlic
GROUND BEEF MIXTURE
- Sauté the onion and garlic in the olive oil – about 4 minutes or so
- Add the ground beef – chili powder and old bay – brown the meat
- Add the flour – mix it in well – let it thicken for about 2 minutes
- Add the red sauce, sofrito, black beans and corn
- Finally, add the cilantro and set aside
SAUCE
- Grab a bowl and mix in HOT BOILING WATER, milk (warm it up), and melted butter with the sauce packet from the tater package.
LAYERING THE CASSEROLE
- Grab a short or long casserole dish – honestly this is a personal preference
- Spray the dish
- Bottom layer is the meat mixture
- Cheese on top the meat (half the cheese)
- Taters go on top the cheese
- Sauce mixture – pour evenly over the taters
BAKE IT & TOP IT
- Pop it in the oven (not covered) and let it cook about 35 minutes
- When the top is golden brown pull it out and let it sit. The sauce will thicken as it sits – at this point we sprinkled a bit more cheese on top.
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