Mexican Chorizo and Potato Casserole
Recipe by Cindy Martin from allrecipes.com
Dinner 1 Hr. 10 Mins.
Ingredients
8
8 servings
- •1 tablespoon olive oil
- •0.5 pound lean ground beef
- •0.5 pound Mexican chorizo, casing removed and meat crumbled
- •0.5 cup chopped onion
- •1 tablespoon chili powder
- •1.5 teaspoons ground cumin
- •1 teaspoon smoked paprika
- •1 teaspoon salt
- •0.5 teaspoon ground coriander
- •0.5 teaspoon ground black pepper
- •1 (15 ounce) can black beans, rinsed and drained
- •1 (14.5 ounce) can diced tomatoes
- •1 cup frozen corn
- •0.5 (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
Instructions
- Preheat the 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.
Nutritional Facts
Per 8 servings
- Calories: 527
- Carbohydrate: 40g
- Fat: 38g
- Fiber: 8g
- Protein: 24g
- Sugar: 3g
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