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Chorizo and Potato Casserole

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PREP TIME
15 min
COOKING TIME
55 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner
Chorizo and Potato Casserole
Ingredients
  • 1 tablespoon olive oil
  • 1/2 pound lean ground beef
  • 1/2 pound Mexican chorizo, casing removed and meat crumbled
  • 1/2 cup chopped onion
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground black pepper
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup frozen corn
  • 1/2 (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
1
First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius)
2
Then, heat a generous amount of olive oil in a large skillet over medium-high heat. Cook and stir ground beef, chorizo, and onion until the meat is nicely browned and crumbly, taking around 5 to 7 minutes. Add a pinch of flavor with chili powder, cumin, paprika, salt, coriander, and black pepper to the mixture.
3
Next, add black beans, tomatoes, and corn to the skillet; cook and stir until everything is heated through and well combined, approximately 5 minutes.
4
After that, transfer the mixture to a 2-quart baking dish for further preparation.
5
To make the creamy layer, combine softened cream cheese and butter in a microwave-safe bowl; heat it on high until the mixture is smooth and melted, about 1 minute.
6
Stir the cream cheese mixture until it's fully incorporated; spread it evenly over the meat mixture.
7
Now, layer hash browns over the cream cheese mixture and top with a generous helping of Cheddar cheese.
8
Finally, bake the dish in the preheated oven until the cheese is melted and the potatoes are lightly browned, taking around 30 to 40 minutes.
9
Serve the dish hot with a side of shredded lettuce and guacamole for added flavor and texture.