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