Southwestern ham, cheese, and potato
2
Points®
Total time: 1 hr 2 min • Prep: 7 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Ready for something different? This dish is the one! Thinly sliced potatoes layered with a blend of ham, bell peppers, tomatoes and Southwestern spices, topped with cheese, and baked to ooey-gooey goodness. How could anyone resist this dish? Ready in just over an hour, the warm comfort of the dish will delight kids and adults alike. Serve will a simple green salad to complete the meal. Great for dinner or lunch, this dish will surely become a family favorite. A perfect complement to scrambled eggs, this dish is a wonderful addition to brunch buffet as well.
Ingredients
Olive oil
1 tsp
Bell pepper
1 item(s), medium, red, seeded and chopped
Bell pepper
1 item(s), medium, green, seeded and chopped
Scallions
1 cup(s), chopped or sliced, 1 bunch fresh scallions
Cherry tomatoes
1 cup(s), quartered
Cooked ham
¼ pound(s), sliced, cut into strips
Chili powder
2 tsp
Ground cumin
2 tsp
Black pepper
½ tsp, freshly ground
Uncooked potato
2 large, baking potatoes, scrubbed and thinly sliced
Shredded fat free Cheddar cheese
½ cup(s)
Instructions
1
Preheat the oven to 350°F. Spray an 8-inch-square baking dish with nonstick spray.
2
Heat the oil in a large nonstick skillet over medium-high heat. Add the red and green bell peppers and scallions and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, ham, chili powder, cumin, and ground pepper; cook until heated through, about 2 minutes.
3
Spread half of the potatoes in the baking dish, top with half of the bell pepper mixture. Repeat layering once more. Cover with foil and bake until the potatoes are tender, about 45 minutes. Uncover, sprinkle with the cheese, and bake until the cheese is lightly browned, about 10 minutes longer.
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