Waxy potatoes and spiced chorizo get tossed with the queso blend to make a one-pan dinner that leans on the taco seasoning already built into the cheese. This is fast, warm, and enough for two with a green salad alongside.

Serves 2. 35 minutes, 15 at the stove.

About 510 calories a serving, 32 g protein, 43 g carbohydrate, 23 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut 1 lb of waxy potatoes into half-inch cubes. Heat 2 tablespoons oil in a large skillet over medium-high heat.
2. Once the oil shimmers, add the potatoes and cook until they begin to brown, stirring now and then, about 12 minutes. While they cook, remove the casing from 6 oz of chorizo and break it into small pieces.12 min
3. Push the potatoes to the side of the skillet and add the chorizo to the cleared space. Stir it as it cooks for 2 minutes, then fold it into the potatoes and cook together for 2 more minutes until the chorizo renders its fat and the potatoes are tender.4 min
4. Tear 8 oz of the queso blend into pieces and add it to the skillet, stirring gently until it melts and coats everything. Taste and adjust salt and pepper as needed. The seasoning from the cheese will be prominent.2 min

Note Swap fresh chorizo for ground beef or diced chicken if you prefer. Leftovers keep covered in the fridge for two days and reheat gently over low heat with a splash of water to loosen them. Serve with lime wedges, sliced jalapeño, and a crisp green salad.