| Yield | 6 servings |
| Categories | Main meal Gluten-free Vegetarian (if using beans) |
| Prep Time | 10 minutes |
| Cook Time | 45-60 minutes |
| Ready Time | 1 hour 15 minutes |
| Notes | This recipe is flexible to use your leftover protein. Ready time assumes some prep is done while the potatoes are cooking. |
Ingredients
Directions
Preheat oven to 425 degrees Fahrenheit.
Wash, peel, and dice potatoes into bite-size pieces. Season potatoes to taste and drizzle with oil. Bake 30-45 minutes until soft and crispy.
Meanwhile, cook the protein. If using chorizo, slice into bite-size pieces. Add the bell pepper and corn and cook until soft. Mix with the salsa, cheese, and cream.
When potatoes are done, pour the salsa mixture over them, stir, and place back in the oven. Bake 10 minutes. Remove from oven, top with cheese, and bake 5 more minutes until cheese is melted.