CHORIZO CASSEROLE RECIPE
Please all the chorizo lovers in the family when you follow this Chorizo Casserole Recipe. In addition to chorizo, this Chorizo Casserole Recipe also includes Swiss and cheddar cheese for incredible flavor.
Provided by My Food and Family
Categories Home
Time 55m
Yield 9 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F
- Cook chorizo, onions and peppers in large skillet on medium heat 8 to 10 min. or until meat is done, stirring frequently; drain
- Whisk eggs, milk and sour cream until blended. Add to meat mixture along with the potatoes and 1 cup cheese; mix well.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining cheese.
- Bake 30 to 35 min. or until knife inserted in center comes out clean. Sprinkle with cilantro.
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 125 mg, Sodium 380 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 3 g, Protein 13 g
MEXICAN CHORIZO BREAKFAST CASSEROLE
I came up with this recipe when I was looking for a breakfast casserole, but wanted something different than the normal breakfast casseroles.
Provided by ckutac
Categories Breakfast and Brunch Eggs
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
- Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
- Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
- Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
- Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 14.8 g, Cholesterol 210.9 mg, Fat 23.6 g, Fiber 1.5 g, Protein 20 g, SaturatedFat 6.7 g, Sodium 709.6 mg, Sugar 4.4 g
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 TAQUITOS
Steps:
- Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until browned, about 6 minutes. Drain 1/4 cup of oil from cooked sausage. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet. Place 1 tortilla on a clean work surface. Spoon 1/4 cup of the sausage mixture down the center of tortilla. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat 5 times. Bake until filling is hot and tortilla is crisp and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.
EL DIABLO CHORIZO CASSEROLE
For the heat-seeking thrill eaters! Great casserole for the spice hounds in your family. You can use a mild salsa and seed the peppers to cut the heat, if you're not brave enough.
Provided by Cynna
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Bring broth to boil in a medium saucepan.
- Stir in the rice, reduce heat, cover, and simmer for approximately 20 minutes.
- In a large skillet over medium heat chorizo until no longer pink.
- Add onion, garlic, and jalapenos and cook until soft.
- In a medium mixing bowl add cooked rice, cooked chorizo and vegetables, salsa, cayenne pepper, turmeric and sour cream.
- Mix well, place in casserole dish, and top with pepper-jack cheese.
- Bake approximately 20 minutes or until cheese is bubbly.
- Garnish with jalapeno slices.
- Serve and enjoy.
CHORIZO & CHICKEN CASSEROLE
This all came about because my Sister Introduced me to a locally made Chorizo from a mercado (market) in the barrio across the river. I started useing it in every recipe I could think of. Then I started inventing recipes I could use this wonderful chorizo in. This is my first "new" recipe. It turned out pretty good, all false modesty aside. The times are, of course, a guess.
Provided by Pierre Dance
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F.
- Heat frying pan over med-high heat.
- Brown and crumble Chorizo.
- Drain.
- Set aside.
- Brown Chicken.
- Set aside.
- Saute (stir fry) Onion, Bell Pepper, and Celery'til Onions are translucent.
- Combine Rotini, Chorizo, Chicken, Onion mixture, Sour Cream/Yogurt Cheese, Cream of Chicken Soup, and Milk-Egg mixture.
- Mix well.
- Spoon into un-greased casserole dish.
- Bake for 25 minutes.
- (If you wish to freeze for later use, cool, divide into serving sized portions in sandwich size ziplock freezer bags at this time. To serve, thaw, add Parmesan, heat).
- To serve immediately, cover with Parmesan.
- Bake another 10 minutes.
- Let rest 20 minutes before serving.
Nutrition Facts : Calories 1634.4, Fat 122, SaturatedFat 48.5, Cholesterol 342.5, Sodium 3550.8, Carbohydrate 46.8, Fiber 2.4, Sugar 3.6, Protein 83.1
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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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