|2 cups||(500 mL) Maple Leaf Original Natural Smoked Ham|
|1||141 gram box prepared scalloped potatoes|
|1||small yellow flesh potato, thinly sliced|
|1/2||small onion, diced|
|1 tsp||(5 mL) chili powder|
|1 tbsp||(15 mL) vegetable oil|
|1 cup||(250 mL) boiling water|
|1 cup||(250 mL) milk|
|2 tbsp||(30 mL) butter|
|2 1/2 cups||(625 mL) cups Mexican style shredded cheese blend|
|Cilantro and sour cream if desired|
|1||284 ml can chopped tomato with green chili or salsa|
Preheat oven to 400 degrees.
Lightly spray a 10x10 casserole dish with cooking oil.
In a large skillet heat oil over medium high heat.
Cook onion and ham for about 5 minutes stirring often until just starting to brown.
Add chili powder and cook an additional minute stirring frequently.
Add tomato and chili with their liquid to skillet.
Stir to combine and remove from heat.
Place prepared boxed scalloped potato along with accompanying sauce packet to a large bowl.
Add sliced potato and butter.
Pour hot water over top.
Pour in milk and contents from skillet.
Stir well to combine.
Carefully pour into prepared casserole dish.
Seal with tin foil.
Bake on center rack of oven for 35 minutes or until potatoes are fork tender when pierced.
Remove from oven and sprinkle with cheese.
Bake for an additional 5 to 8 minutes or until cheese is golden and bubbling.
Allow to stand for 5 to 10 minutes before serving.
Garnish with cilantro and sour cream if desired.
Slice potato in advance and keep in cold water until ready for use. Want to lighten up the recipe, use 1 % milk in place of full fat. Switch up your vegetable choice and try using corn and diced peppers!
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