POTATO AND CHORIZO CASSEROLE
I love the smoky flavor chorizo gives this dish, but I've also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. -Ana Beteta, Aberdeen, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.
Nutrition Facts : Calories 316 calories, Fat 20g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 611mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
MEXICAN CHORIZO AND POTATO CASSEROLE
Created for my son, who is diabetic and gluten free. Easy to prepare, easy on the budget!
Provided by Cindy Martin
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until meat is browned and crumbly, 5 to 7 minutes. Season with chili powder, cumin, paprika, salt, coriander, and black pepper. Add black beans, tomatoes, and corn; cook and stir until heated through, about 5 minutes. Transfer mixture to a 2-quart baking dish.
- Combine cream cheese and butter in a microwave-safe bowl; heat on high until melted, about 1 minute. Stir cream cheese mixture until smooth; spread over meat mixture. Layer hash browns over cream cheese mixture and top with Cheddar cheese.
- Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.
Nutrition Facts : Calories 526.7 calories, Carbohydrate 40.2 g, Cholesterol 77.5 mg, Fat 37.7 g, Fiber 8.2 g, Protein 24.2 g, SaturatedFat 15.9 g, Sodium 1124.8 mg, Sugar 2.7 g
SEATTLE CHORIZO CASSEROLE?
i create a brand new casserole recipe,it a imagined eating a seattle hot dog with chorizo,today it's in the casserole,it filled with chorizo sausage,banana peppers,jalapenos,macaroni and new cream cheese sauce!
Provided by raymond spencer @clownman70360
Categories Casseroles
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.Coat the bottom of a 9x13 inch baking dish with cooking spray.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.Once the water is boiling,stir in macaroni and return to a boil.
- Cook the macaroni uncovered,stirring occasionally,until the macaroni is cooked through but still slightly firm,about 8 minutes,Drain well.
- Transfer cooked macaroni to a baking dish,add diced banana peppers and 1 cup grated parmesan cheese;toss well until combined.Set aside.
- Heat avocado oil in a large,deep skillet over medium heat.Add chorizo sausage and sliced vidalia onion,saute for 7 minutes until the chorizo are browned.
- Remove from heat.Reserve the grease in 1/2 cup.Add 1/2 cup honey mustard,garlic pepper and remaining parmesan cheese;mix well until combined.
- Heat margarine in a medium saucepan over medium heat.Combine heavy cream,half and half,cream cheese,1/2 cup chorizo grease and remaining honey mustard;whisk together and let it simmer for 5 minutes or until blended and thickened.
- Spoon chorizo mixture onto macaroni mixture.Pour cream cheese sauce and spread evenly.Add jalapeno slices on top, and sprinkle with shredded swiss cheese.
- Cover with aluminum foil.Bake for 30 minutes.Take out the oven.Remove the foil,return to oven for 10 minutes.Cool completely.
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- In a Dutch oven or heavy bottom saucepan, cook the chorizo, starting over low heat to render out the fat. Once there's fat in the pan, turn up the heat to medium and continue to cook, breaking up any larger pieces of meat. Once the chorizo is brown, approximately 4-5 minutes, drain through a fine mesh strainer and set aside.
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