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Southwestern ham, cheese, and potato

5
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, 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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