mexican chorizo and potato casserole

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1/2 pound lean ground beef
• 1/2 pound mexican chorizo, casing removed and meat crumbled
• 1/2 cup chopped onion
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 cup frozen corn
• 1/2 (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

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• 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.