El Diablo Chorizo Casserole Recipes

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MEXICAN CHORIZO AND POTATO CASSEROLE



Mexican Chorizo and Potato Casserole image

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

1 tablespoon olive oil
½ pound lean ground beef
½ pound Mexican chorizo, casing removed and meat crumbled
½ cup chopped onion
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn
½ (8 ounce) package cream cheese
1 tablespoon butter
1 (2 pound) package hash brown potatoes
1 cup shredded Cheddar cheese
shredded lettuce
1 cup guacamole

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

EL DIABLO (CHILE RELLENOS WITH BROWN RICE)



El Diablo (Chile Rellenos With Brown Rice) image

This recipe was originally a 5 Factor recipe that my husband and I spruced up. It is intensely hot (we both cry like babies when we eat it).

Provided by dripdripsplat

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

4 large poblano peppers (also called pasillas in some parts of the country)
12 ounces ground turkey
1 cup canned black beans, rinsed and drained
6 tablespoons tomato paste
3 cups cooked brown rice
1 tablespoon ground cumin
1 pinch sugar substitute (I use Splenda)
cooking spray
4 -5 tablespoons hot sauce (I use Cholula Hot Sauce Original)
salt and pepper
part-skim mozzarella shredded cheese
French bread, sliced 1/2 inch thick (2 slices per person)
pickled jalapeno pepper, sliced

Steps:

  • Preheat oven to Broil.
  • Place poblanos on baking sheet and put under broiler. **YOU WILL HAVE TO WATCH THESE** Keep the door cracked and don't walk away. Rotate the poblanos every couple of seconds, until they are evenly blackened (the goal is to evenly blacken the skin without burning the meat of the pepper).
  • As soon as the poblanos are blackened, wrap them in a towel, and set aside on a plate until they have cooled.
  • Peel the skin off. **It helps if you do this under running water.
  • Cut off the tops and remove the seeds. Cut poblanos into strips.
  • Coat skillet with cooking spray. Cook ground turkey until no longer pink.
  • Add black beans, tomato paste, cumin, Splenda, salt and pepper. Stir until well mixed.
  • Add in poblanos, Cholula, rice and 1/4 cup cheese. Stir well.
  • Place on top of bread slices (a la open faced sandwich).
  • Top with jalapenos to taste, and a hefty handful of cheese.
  • Microwave until the cheese has melted.

Nutrition Facts : Calories 286.4, Fat 7.1, SaturatedFat 1.6, Cholesterol 44.8, Sodium 590.7, Carbohydrate 40.2, Fiber 8.3, Sugar 2.1, Protein 17.1

CLASSIC EL DIABLO



Classic El Diablo image

Bright, bubbly and refreshing to drink, the El Diablo combines tequila with rich, sweetly acidic crème de cassis, fresh lime juice and sharply spiced ginger beer. To ensure a balanced cocktail, use a ginger beer with a low sugar content rather than a more sugar-forward ginger ale.

Provided by Rebekah Peppler

Categories     cocktails

Yield 1 drink

Number Of Ingredients 5

Ice
1 1/2 ounces reposado tequila
3/4 ounce fresh lime juice
1/2 ounce crème de cassis
2 to 3 ounces ginger beer

Steps:

  • In an ice-filled shaker, combine the tequila, lime juice and crème de cassis. Shake until well chilled. Fill a Collins glass with ice, strain the cocktail into the glass and top with ginger beer.

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