- 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
- Preheat 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.
04/10/2018
recipepes.com
Mexican Chorizo and Potato Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
