Mexican Chorizo & Potato Casserole - Dinner Solved

I noticed the other day that I had a pound of Chorizo sausage in the freezer from a local butcher and decided to make something with it. I searched the internet until I found an easy recipe that I thought would be a hit with my family! I definitely found a great recipe…this Mexican Chorizo and Potato Casserole is easy, delicious and we all loved it. It makes quite a bit, but leftovers are delicious…just make sure to save some guacamole!

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Mexican Chorizo & Potato Casserole

Yield: 8 - 10

Author: Suzanne Smith

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

This is so delicious and a real crowd pleaser plus it's so easy! I adapted this recipe from All Recipes

Ingredients

• Olive oil to sauté onion
• 3/4 pound Mexican chorizo sausage
• 3/4 pound lean ground beef
• 2 tablespoons chili powder
• 3 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons salt or 2 taste
• 1 teaspoon coriander
• Freshly ground black pepper to taste
• 1 28-ounce can black beans, rinsed and drained
• 1 - 14.5 ounce can diced tomatoes
• 1 - 1/2 cups frozen corn
• 1 tablespoon butter
• 1 - 8 ounce package cream cheese
• 1 - 2 pound package hash brown potatoes, thawed
• 3 generous cups cheddar cheese (I used a Mexican blend)
• Shredded romaine lettuce
• Guacamole

Instructions

1. Preheat oven to 350 degrees.
2. Heat olive oil in a large skillet over medium high heat. Cook and stir ground beef, chorizo, and onion, until meat is brown 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 one minute. Stir cream cheese mixture until smooth and 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.

Created using The Recipes Generator

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I hope you’ll try this recipe! I think it would be amazing for summer with homemade guacamole and garden fresh tomatoes!