Recipe by Cindy Martin
"Created for my son, who is diabetic and gluten-free. Easy to prepare, easy on the budget!"
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lean ground beef
Mexican chorizo, casing removed and meat crumbled
1 1/2 teaspoons
ground black pepper
1 (15 ounce) can
black beans, rinsed and drained
1 (14.5 ounce) can
1/2 (8 ounce) package
1 (2 pound) package
hash brown potatoes
shredded Cheddar cheese
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!
I made this recipe couple times. Family enjoys it. I used fresh potatoes. Also I used 2 cans diced tomatoes. Also I cooked the casserole longer. Another change I made was I used chorizo and Italian sausage. Another time used chorizo and chicken. I am sure beef would be fine, but we don't eat a lot of beef.
AI also added tablespoon garlic
The casserole has some flavor, but yet not to hot for family.
I gave this 5 stars. Everyone enjoyed the meal and we have a lot of garden potatoes so I am always looking for ways to cook potatoes and mix it up abit.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Chorizo and Potato Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 339
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