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
CHORIZO AND POTATO TACOS WITH BLACK BEAN SALSA
This recipe is for Mexican or South American chorizo, not the Spanish type which is dried. You could also make your own following one of the recipes in the database. This recipe used hard taco shells, which are filled with a chorizo and potato mixture, topped with the black bean salsa, then avocado and sour cream.
Provided by threeovens
Categories Pork
Time 30m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, over medium high heat, brown the chorizo and cook the potatoes until tender, about 12 to 15 minutes.
- Meanwhile, in a bowl, the beans, radish, cilantro, lime juice, oil, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- To serve: fill taco shells with chorizo/potato mixture, top with black bean salsa, avocado, and a dollop of sour cream.
Nutrition Facts : Calories 927.8, Fat 63.7, SaturatedFat 20.7, Cholesterol 106.1, Sodium 1516.5, Carbohydrate 52.1, Fiber 13.4, Sugar 1.1, Protein 38.7
ROASTED SWEET POTATO, BLACK BEAN, AND CHORIZO BREAKFAST BOWLS
These breakfast bowls are a change from the usual and are loaded with a variety of flavors and textures. Home- or store-made chorizo is best, but feel free to use your favorite brand. You may also combine the sweet potatoes, black beans, chorizo and avocados all together before topping with the egg. I like to top mine with cotija cheese, cilantro, and chipotle hot sauce.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
- Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
- Meanwhile, combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
- Brown chorizo in a large skillet over medium-high heat, breaking up any large clumps, for 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
- Crack eggs into the skillet and cook until whites are set and yolks reach the desired doneness, 3 to 5 minutes.
- Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.
Nutrition Facts : Calories 826.1 calories, Carbohydrate 58.4 g, Cholesterol 290.7 mg, Fat 52 g, Fiber 18.6 g, Protein 34.8 g, SaturatedFat 6.1 g, Sodium 2071.5 mg, Sugar 7 g
BLACK BEAN, CHORIZO & SWEET POTATO CHILI
Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. -Julie Merriman, Cold Brook, New York
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 16 servings (4 quarts).
Number Of Ingredients 16
Steps:
- In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker. , Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.
Nutrition Facts : Calories 263 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 823mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 12g protein.
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