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–+ servings

Tex-Mex Little Potato Bake

Tara Noland
An easy and delicious lightened up meal that still has all the flavor and comfort one is looking for, Tex-Mex Little Potato Bake.
4.67 from 12 votes
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Cuisine Tex Mex
Servings 6 servings

Ingredients
 

  • 4 tsp. canola oil divided
  • 1 lb. ground chicken
  • 3 cloves garlic minced
  • 3 tsp. taco seasoning low sodium, or to taste
  • 1/2 cup water
  • 1 cup taco sauce
  • 1/2 medium white onion chopped
  • Salt and pepper to taste
  • 1 1/2 lbs. Little Potato Co. potatoes of choice chopped into 6 or 8 pieces each
  • 1 cup shredded sharp cheddar
  • 1 tomato sliced
  • 1/4 fresh cilantro chopped

Instructions
 

  • 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 1/2 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.
  • 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.
  • Top with sliced tomatoes and cilantro and serve.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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