In my never-ending quest to think up stuff to make for dinner, I'm always drawn to things that can be make in one pot, or pan as the case may be. Bonus points if it includes potatoes. Extra credit if there's also cheese. But when I'm trying to choose the protein I sometimes forget about sausage. There's tons of choices, different proteins, different spices, and it's all wrapped up in an easy package. And it goes so well with the potatoes and cheese!
So I chose a little spice in the form of chorizo sausage and sliced the potatoes thinly. Layers of refried beans for extra flavor and, of course, the cheese. If you love cilantro, like I do, use plenty. But parsley works just fine, too. One pan, plenty of my favorite ingredients and I had a new dinner option to add to my roster. Enjoy!
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ingredients (4 Servings)
- 1 lb. Chorizo sausage
- 4 Idaho Potatoes (either red or Russets would be fine)
- 1 Can (approx. 16 oz.) refried beans
- 8 oz. Shredded cheddar cheese
- 1/4 Cup chopped cilantro or parsley
- Salt to taste
Pre-heat the oven to 350 degrees.
Add the chorizo to a cast iron pan and cook on medium heat until browned. If your sausage is in a casing, snip it open with kitchen scissors and squeeze out the meat. When browned, remove from the pan and set aside.
Wash and slice the potatoes thinly, ideally on a mandoline (no need to peel them). Place one layer of potatoes at the bottom of the pan and season with salt. Spread about a third of the refried beans over the potatoes, sprinkle on a third of the browned sausage, a third of the chopped herbs and top with a third of the cheese. Repeat twice more, finishing with a layer of potatoes, cheese and herbs.
Bake for one hour or until the potatoes are tender and the cheese is melted.
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This recipe was sponsored by the Idaho Potato Commission. Thank you for supporting the foods and products I love and use in my kitchen.