Sheet Pan Chorizo

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For a long time, if I wanted a low effort meal, the crock pot was my go-to method. Then I discovered sheet pans and it opened up a whole new world of dinners. Our sheet pan chorizo meal uses the spicy ground chorizo to give the meal a little kick.

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Sheet Pan Chorizo

All of the heat, none of the work.

Course Main Course

Cuisine Mexican

Keyword Clean Eating, Dairy Free, Gluten Free, Nut Free

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Calories 490kcal

Equipment

• Sheet Pan

Ingredients

• 1 green bell pepper cut into 1/2" pieces
• 1 red bell pepper cut into 1/2" pieces
• 1 1/2 lbs. potatoes cut into 1/2" pieces
• 1 tbsp oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lbs. ground chorizo cut into bite-sized pieces
• 1 avocado sliced, for garnish
• 1 lime sliced, for garnish
• 2 tbsp cilantro chopped, for garnish
• 1 jalapeno pepper sliced, for garnish

Instructions

• Preheat the oven to 350 F.
• Toss the bell peppers and potatoes in the avocado oil until evenly coated. Spread them out on a rimmed baking sheet in an even layer (divide between two sheets if too crowded). Sprinkle the top with the salt and pepper.
• Nestle the pieces of chorizo evenly among the peppers and potatoes. Bake at 350 F for 45 minutes, or until the potatoes look cooked through, but not burnt.
• Squeeze the lime juice over the entire sheet pan then garnish with the avocado, jalapeno, and cilantro..

Notes

This recipe is 12 Green or Blue and 10 Purple WW Points.

Garnishes are all optional, but included in the points.

Jump to nutritional information

The more I cook, the more I realize that the tastiest meats come from pork. Now I know cuts like pork chops need a little help (like sauce and seasonings in my Saucy Maryland Chops), but all of the most well-seasoned meat comes from the pig: bacon, sausage, and now chorizo.

What is chorizo? Well, ok, technically it’s a sausage. When I think sausage, I tend to think more of German food like Bratwurst or sweet Italian sausage. A number of cultures have a form of chorizo, but I tend to associate it with Spanish or Mexican cuisine. Chorizo is usually seasoned and cured, and doesn’t need to be cooked, but you can also find raw, seasoned, ground chorizo.

Chorizo tends to have a little kick to it thanks to the peppers used when it’s cured and spices like paprika are used to flavor it. You’ll notice that the ingredient list for this recipe includes no seasonings except salt and pepper. The chorizo takes care of all the flavor.

Start by preheating the oven to 350. Prepare one large or two small baking sheets. Chop your vegetables and place them in a large bowl. This recipe calls for peppers and potatoes, but feel free to experiment and mix in other ingredients.

 Combine the chopped vegetables in a large bowl. Add some oil to the vegetables and stir to coat. One tablespoon isn’t much, but chorizo is a fatty meat. You’ll see that as it cooks the drippings will spread through the pan. Because of the fat of the meat, I don’t use as that much oil, just a bit to get the vegetables started.

 Spread the vegetable mix out on your baking sheets. Make sure the vegetables are evenly distributed in one layer. If you want to add some salt and pepper, now is the time to do it. Sprinkle the salt and pepper on the vegetables.

 Now for the meat! I buy ground chorizo in the supermarket. Since it ground and not in casing, I can’t really slice it. I usually just use a knife or large spoon to break of chunks. Place the chucks throughout the vegetables on the pans. You want small chunks so they’ll cook evenly. Make sure they are evenly distributed over the vegetables so the fat from the meat gets mixed in, spreading that delicious flavor throughout your dish.

 At 350 degrees, this should take about 45 minutes to cook. Stir once, about 20 – 30 minutes through. Cook until the potatoes are cooked through, but not burnt. Remove the sheets from the oven. Take your lime and squeeze it over the pans. Transfer the meat and vegetables to a serving dish, tossing gently to mix in the lime juice.

 Serve with garnishes like avocado, jalapeno (if the spicy chorizo isn’t spicy enough for you), or cilantro.

Need more easy dinners? Check out our Flank Steak and Garlic Potatoes or Mediterranean Baked Fish.

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