If you're in Oakland, get your chorizo from Taylor's because they make it mm-mm-sabroso

When I was a kid, mom would whip up the Hamburger Helper version of this, which has nothing at all to do with tacos. I haven't eaten it in 20 or more years, but I've been craving it lately, so I tried my own version, which went over magnificently with my boyfriend, who complains when I make anything that sounds Mexican, and my daughter, who is generally suspicious of food combos she's not familiar with.

Prep time is maybe 10 minutes. Serves 3-4.

Two or three large potatoes (or more smaller potatoes, your call. I used russets, but I'm going to try purples next time)
Chorizo or tofurizo (a pound or so)
1 box Jiffy cornbread mix, which asks for:
- 1 egg
- 1/3 cup milk
(or you can make your own cornbread or cornmeal topping. I'm not that adept.)
1 cup corn

Peel (or don't) and slice potatoes, boil until cooked but firm, then drain.

Brown chorizo. If you're using links, you can slice it up. I like mine loose.

Stir in potatoes and corn and sautee for a few minutes so they soak up the chorizo's spices, while you mix up the cornbread batter.

Throw potato-chorizo-corn mix in round, deepish, greased casserole, then cover with cornbread batter. If you like cheese, sprinkle some on top.

Bake at 400° uncovered for about 20 minutes. Dry toothpick = done.