Mexican Chorizo and Potato Casserole Recipe - Allrecipes.com
Mexican Chorizo and Potato Casserole Recipe
  • READY IN ABOUT hrs

Mexican Chorizo and Potato Casserole

Recipe by  

"Created for my son, who is diabetic and gluten-free. Easy to prepare, easy on the budget!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • For a more authentic dish, substitute Queso Panela for the cream cheese and Queso Blanco for the cheddar.
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Reviews More Reviews

Sep 03, 2014

I baked potatoes 2 days prior and then just sliced them on top of meat. I added 3 color bell peppers and garlic. It looked like Shepard's pie with scalloped potatoes. My family loved it!

 

3 Ratings

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Nutrition

  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 37.7 g
  • 58%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 1125 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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