Why You’ll Love these Spicy Mexican Scalloped Potatoes
Why would you want to mess with perfection when regular scalloped potatoes are already amazing? Because sometimes I crave something with kick, something that’ll wake up my taste buds.
These spicy Mexican scalloped potatoes bring heat, cheese, and comfort all in one dish. They’re like a warm hug with attitude.
What Ingredients are in Spicy Mexican Scalloped Potatoes?
The beauty of this recipe lies in its simplicity – you probably have most of these ingredients hanging around your kitchen already. I mean, who doesn’t keep a can of Rotel stashed away for emergencies? This dish transforms everyday pantry staples into something that’ll make your neighbors mysteriously start dropping by around dinnertime.
- 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, plus more for the top
- 2 cups ham, diced (or as much as your heart desires)
Now, let’s talk about some flexibility here because cooking should work for your life, not against it. If you’re feeling ambitious, go ahead and use fresh potatoes – just slice them thin and give them a quick parboil so they don’t turn into little potato rocks. The ham situation is totally up to you; some days I want chunks the size of dice, other days I’m feeling generous and going bigger. And that “more cheese for the top” instruction? That’s code for “trust your cheese-loving instincts and don’t hold back.”
How to Make these Spicy Mexican Scalloped Potatoes
Let me walk you through this step-by-step because honestly, this recipe is so forgiving that even if you mess up a layer or two, it’s still going to taste amazing. Start by layering half of your 4 cups frozen hash browns and half of your 2 cups diced ham in a baking dish – don’t overthink the arrangement here, we’re going for rustic charm, not architectural perfection.
Now comes the sauce magic: grab a covered container (or a mason jar if you’re feeling fancy) and shake together your 1 (10 ounce) can evaporated milk and 3 tablespoons flour until it looks smooth. Pro tip: if you see lumps after shaking, attack them with a fork because nobody wants floury surprises in their dinner. Pour this mixture into a saucepan and cook it over medium-high heat, stirring constantly until it thickens up like a proper sauce should.
Once your sauce has reached that perfect creamy consistency, it’s time to build the flavor profile that makes this dish sing. Stir in your 3/4 cup chopped onion, the entire 1 (12 ounce) can Rotel tomatoes & chilies, 1/2 teaspoon chili seasoning mix, and half of your 1 (8 ounce) package shredded Mexican blend cheese. Watch that cheese melt into the sauce and try not to sample too much with your spoon – I mean, quality control is important, but save some for the actual dish.
Pour half of this glorious tomato-cheese mixture over your first layer of potatoes and ham, then repeat the layering process with your remaining potatoes and ham on top. Finish by pouring the rest of your sauce over everything and crowning it with the remaining cheese, because we’re not here to be subtle about our cheese love. Pop this beauty into a 350-degree oven for 30-35 minutes, and prepare yourself for the kind of bubbling, golden perfection that makes weeknight dinners feel like a celebration.
If you want to elevate your culinary expertise beyond the oven, consider investing in a commercial-grade deep fryer for your kitchen arsenal.
Spicy Mexican Scalloped Potatoes Substitutions and Variations
Perfect Mexican scalloped potatoes are wonderful as written, but sometimes you need to work with what’s hiding in your pantry or accommodate those picky eaters who think a mild salsa is too adventurous.
I swap regular diced tomatoes for Rotel when feeding sensitive taste buds, or use turkey instead of ham for lighter protein.
What to Serve with Spicy Mexican Scalloped Potatoes
Since Linda’s spicy Mexican scalloped potatoes pack such a flavorful punch with their creamy, cheesy, tomato-laden goodness, I like to pair them with dishes that either complement those bold flavors or provide a cooling contrast.
Grilled chicken works beautifully, as does a crisp green salad with lime vinaigrette to cut through all that rich cheese.
Final Thoughts
This recipe has become my go-to when I want to impress without the stress, and honestly, it’s foolproof enough that even my most kitchen-challenged friends can nail it.
The combination of creamy, spicy, and cheesy hits all the right notes, and I love how it feeds a crowd without breaking the bank.
