Skip to main contentSkip to footer
WW_Reimagined_Color Created with Sketch. Sign up
Join now & get access to 4,000+ healthy, delicious recipes

Southwestern Ham, Cheese, and Potato

6
Total Time
1 hr 2 min
Prep
7 min
Cook
55 min
Serves
4
Difficulty
Easy
Skins on the potatoes adds a touch of fiber,and bell peppers offer a vitamin boost.

Ingredients

olive oil

1 tsp

uncooked bell pepper(s)

1 item(s), medium, red, seeded and chopped

uncooked bell pepper(s)

1 item(s), medium, green, seeded and chopped

uncooked scallion(s)

1 cup(s), 1 bunch fresh scallions

fresh cherry tomato(es)

1 cup(s), quartered

cooked ham (sliced, cubed, or shredded)

¼ pound(s), sliced, cut into strips

chili powder

2 tsp

ground cumin

2 tsp

black pepper

½ tsp, freshly ground

uncooked potato(es)

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.

Notes

A simple green salad will complete the meal.

A happier, healthier you starts here

Join Today