Today, I was staring in my fridge trying to decide how to heat up stuff for lunch. We had raw, diced up potatoes from home fries last night and shredded cooked chicken left over from drumsticks. I opened the cabinet to see what we had that I could add because I wasn't really in the mood for home fries again or to stand there for thirty minutes to make fried hash browns (I would have had to do two batches). There was some taco seasoning and I ended up throwing this together and it was SO GOOD. It did take an hour to cook, so in the future, it'll probably be a dinner or something mixed in advance.

Also, forgot to take pictures. :/ Bummer.

And just realized, you could totally do this without chicken. Add another veggie (like corn), or serve it as a side with just the potatoes, or add a can of pinto beans!

Taco Potato Casserole

4 large potatoes, diced (or 6 medium)
2-3 cups shredded cooked chicken
1 onion, diced
1 tbsp. minced garlic (or 2 fresh minced cloves)
1 packet taco seasoning
2-3 oz. cheddar cheese
2 tbsp. olive oil
1 tsp. chicken bouillon
½ c. water
1 tsp. paprika
1 tsp. cumin
1 tsp. salt
Pinch of cayenne pepper  

Preheat oven to 350. Spray a 9x13 baking dish with oil.

Use large bowl with lid, add all ingredients to the bowl, put the lid on, and shake it until everything thoroughly mixed and coated. Put in 9x13 dish, cover with foil, bake for one hour. Remove foil, bake three to five minutes to get top crispy.