For my son who has diabetes and must avoid gluten, I developed this recipe for a potato and chorizo casserole. Easy to prepare and inexpensive!
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon olive oil
- ½ pound lean ground beef
- ½ pound Mexican chorizo, casing removed and meat crumbled
- ½ cup chopped onion
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes
- 1 cup frozen corn
- ½ (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
- Preheat the 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.
- For a more authentic Mexican dish, substitute queso panela for the cream cheese and queso blanco for Cheddar.
Nutrition Facts
| Calories | 527 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 8 g |
| Protein | 24 g |
| Saturated Fat | 16 g |
| Sodium | 1125 mg |
| Sugars | 3 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I made this exactly as it was written, so 5 stars are for this recipe and not for a recipe I made using this one. Is now in my collection, have made more than once.
Very tasty recipe. Although I generally prefer to reproduce the recipes as originally described, I had no chorizo so I used Andouille sausage. I added a tablespoon of Worcester sauce for more tang. Also, I had no hash browns so I chopped a potato into very small cubes. Finally, I sprinkled cilantro over the oven baked mixture. Everything worked great…You can increase/decrease the amount of heat according to your taste preference.
Loved this.. tweaked with more spices. Needed to use up my chorizo, so I doubled the recipe for meat. Came out great! I drained some of the liquid so my son could make tacos and burritos from the leftovers. ????????
Turned out perfectly and the family loved it..
Wonderful! Used all chorizo and added some jalepeno & Serrano peppers (we love heat)! This is a keeper and something I will get into rotation. Also made in 9×13 pan
This is fantastic. The only change I made was all chorizo. These dishes never fit in a 2 qt. dish, so I used an 9.5x 11 pan. I had to double the cream cheese and butter to get it to cover. We will definitely be making this again.
Great flavor but takes more like 45 minutes to make and required a larger baking pan
Didn’t use chorizo, only ground beef. My biggest question was whether the hash browns were added thawed or frozen? I did frozen and it worked out but perhaps cooked a little longer to accommodate.
This was really good. Made it to direction. Will definitely make again.
My family and friends have really enjoyed this recipe. I actually use 1 lb lean ground beef and maybe a little extra corn for a bigger gathering. Seasoning as listed in the recipe is great!
I was blown away at how flavorful this dish turned out to be. I only had chorizo so I used a pound instead of half beef and half chorizo. The only other change I made was to add a clove of garlic when cooking the onion and chorizo. I will definitely make this recipe again.
Super yummy!! I used just chorizo (about 3/4 lb), and I used 1tsp chili instead of 1 tbsp. I peeled and microwaved about 1.5lbs of potatoes and shreded them (next time I will put the shredded potatoes in cold water, drain and dry in paper towels to avoid browning). We ate it with lettuce and avocado. My husband and I loved it!
Yes, please!! I didn’t have chorizo, so I used a pound of ground beef instead. Otherwise I followed the recipe. It doesn’t look like much once you mix it around on your plate, but I assure you it tastes delicious! My picky nine year old even likes it. I used southern style hash browns that are little cubes, and grated a block of cheese (melts better than bagged pre shredded cheese). The cream cheese added a nice flavor. SO GOOD.
I made this recipe last night. I made a few changes because it’s what I had at hand. I used all chorizo, which made it a little spicer, added a plobano pepper from my garden, and microwaved a few potatoes and grated them for hash browns. I didn’t change anything else. This was an awesome dish. My husband loved it. I will definitely make this again.
Made with jalapeno elk sausage, fresh fried potatoes and added a poblano chili to the meat – fantastic. Will make again!
I hate to rate this when I really just used it as a base recipe and made my own modifications to it but I would imagine the actual recipe is pretty good. I’m really just reviewing this for my own notes because I’d like to make it again. Microwaved some potatoes and diced them small – mixed those with diced tomatoes, 1 can of diced chilis, can of black beans, Fiesta chicken sausage, chili powder, cumin, garlic powder. Covered that with a cream cheese and yogurt mixture and then topped with cheese. We really liked this but some of the potatoes didn’t cook through – either cover it next time or cook the potatoes further in the microwave.
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.
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!