Linda'S Mexican Scalloped Potatoes

• 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, more cheese for the top
• 2 cups ham, diced, as much as desired

1. Layer half the potatoes and ham in a baking dish.
2. Combine flour and milk in a covered container, and shake well, removing all lumps with a fork. Pour into a saucepan, and cook over med-high heat until the mixture thickens.
3. Add tomatoes, onions, half the cheese, and chili seasonings to the pan. Mix well, and allow cheese to melt.
4. Pour half the tomato mixture over the potatoes and ham.
5. Place remaining potatoes and ham on top, and pour the rest of sauce mixture over potatoes.
6. Top with remaining cheese.
7. Bake at 350, for 30-35 minutes.

frozen hash browns, milk, flour, onion, tomatoes, chili seasoning mix, blend cheese, ham

Taken from www.food.com/recipe/lindas-mexican-scalloped-potatoes-251555 (may not work)