Chorizo and Potato Casserole

Prep time: 20 minutes

Cook time: 45 minutes

Serves 12

INGREDIENTS:

6 large potatoes, peeled and sliced

3 cups heavy cream

1 tbs olive oil

1 lb. chorizo sausage, casings removed, sliced

2 large onions, sliced

3 red banana peppers, seeded and cut into 1-inch strips

2 (10-oz) pkgs frozen corn, thawed

2 tbs chopped fresh cilantro

8 oz. Swiss cheese, grated

DIRECTIONS:

1. Preheat oven to 350F. Combine potatoes, heavy cream and black pepper to taste in a large pot. Cook over medium heat 20 minutes, stirring constantly.

2. Meanwhile, heat oil in a large pan over medium heat. Add chorizo and cook 4 minutes. Remove chorizo; set aside. Add onions to pan; cook 10 minutes. Remove with slotted spoon; set aside. Add banana peppers to pan; cook 5 minutes.

3. Layer one-third of potatoes in 13 x 9-inch glass baking dish. Add half the chorizo, half the onion, half the peppers, half the corn and 1 tablespoon of the cilantro. Sprinkle with one-quarter of the cheese. Repeat layer. Top with potatoes and cheese. Bake 45 minutes or until cheese melts and is golden brown.

Per serving:

548 cal

37g fat

39g carbs

16g protein