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.
CHORIZO EGG CASSEROLE
Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! -Relina Shirley, Reno, Nevada
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
Nutrition Facts : Calories 461 calories, Fat 34g fat (15g saturated fat), Cholesterol 215mg cholesterol, Sodium 1017mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
CHEESY CHORIZO EGG CASSEROLE
Try our Cheesy Chorizo Egg Casserole recipe for a family night dinner. With 12 servings, there's plenty Cheesy Chorizo Egg Casserole to go around!
Provided by My Food and Family
Categories Dairy
Time 13h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Layer half each of the bread cubes, chorizo, VELVEETA and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
- Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
- Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min.
Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 210 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 0.5488 g, Sugar 0 g, Protein 18 g
BAKED CHEESE WITH CHORIZO
Provided by Marcela Valladolid
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
- In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onion and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
- Put 1/2 of cheese in the baking dish and sprinkle with 1/2 of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.
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
CHEESY CHORIZO CASSEROLE
This is a yummy all-in-one dish that is my personal concoction! It is very customizable; feel free to add or subsitute to your taste. Corn or flour tortillas - both yummy. Leave out the refried beans if you don't like 'em - no problemo! Add diced tomatoes and pickled jalapenos - mmmmm. Any kind of cheese you like - shredded,...
Provided by Heidi Cardenas
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Heat a teaspoon of oil in a large fry pan. Dice the onion and toss it in the pan. Add the chorizo, breaking it up into small chunks. Turn the heat to low and let the sausage cook for about 10 minutes.
- 2. While the chorizo is cooking, dice the potatoes and preheat the oven to 425 degrees. Add a tablespoon of oil to a large casserole pan and toss the potatoes in, adding a good coating of salt and pepper. Put the diced potatoes in the oven to roast for 25 minutes.
- 3. When both the chorizo and potatoes are done, add the eggs to the pan with the chorizo, scramble them with the sausage and cook until done. Add the chorizo and scrambled eggs to the potatoes in the casserole pan. Add dollops of refried beans to the mixture, tear up the tortillas and throw them in there, and toss in the shredded cheese. Mix everything around a bit with a fork so it's all evenly distributed and pop the whole thing back in the oven for another 15 minutes until golden brown.
- 4. Serve as is or add toppings such as shredded lettuce, diced tomatoes and sour cream, or warmed green enchilada sauce.
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Estimated Reading Time 5 mins
- In a large nonstick skillet add ground chorizo, diced onion, and diced green bell pepper and cook over medium heat. Break up the ground chorizo with the back of a wooded spoon. Cook covered for 7-10 minutes, stirring occasionally, until the vegetables have softened and the chorizo has cooked completely. Drain the chorizo mixture in a colander to remove excess grease. Set aside.
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