Tex-Mex Little Potato Bake
Recipe type: Entree
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
An easy and delicious lightened up meal that still has all the flavor and comfort one is looking for, Tex-Mex Little Potato Bake.
  • 4 tsp. canola oil, divided
  • 1 lb. ground chicken
  • 3 cloves garlic, minced
  • 3 tsp. taco seasoning, low sodium, or to taste
  • ½ cup water
  • 1 cup taco sauce
  • ½ medium white onion chopped
  • Salt and pepper to taste
  • 1½ lbs. Little Potato Co. potatoes of choice, chopped into 6 or 8 pieces each
  • 1 cup shredded sharp cheddar
  • 1 tomato, sliced
  • ¼ fresh cilantro, chopped
  1. Heat a 10" cast-iron fry pan with 1 tsp. of canola oil. Brown the chicken. Add the garlic and cook for 1 min. Add the 3 tsp. of taco seasoning or to taste. Stir to coat and then add ½ cup water. Stir and cook until water is evaporated. Remove chicken from the pan into a bowl and add the taco sauce and season with salt and pepper. Set aside. Preheat oven to 450F.
  2. In the same pan, over medium heat, add the remaining 3 tsp. oil. Add the little potatoes and season with salt and pepper. Place the onions on top, don't stir in initially. Season with salt and pepper. Cook covered for 15-20 min. stirring often until potatoes are tender and onion are cooked. Remove the lid and top with the chicken and then the cheese. Place into the oven and bake for 20-25 min. until the cheese is melted and it is all heated through.
  3. Top with sliced tomatoes and cilantro and serve.
Recipe by Noshing With the Nolands at https://noshingwiththenolands.com/tex-mex-little-potato-bake/