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Monday, July 18, 2016

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.

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