Best 2 Potato And Chorizo Casserole Recipes

Are you searching for a hearty and flavorful dish that will tantalize your taste buds? Look no further than the delectable fusion of potatoes and chorizo in a mouthwatering casserole. This classic Spanish dish, known as "Patatas con Chorizo", is a symphony of flavors and textures that will transport you to the vibrant streets of Spain. With its crispy golden crust, tender potatoes, and smoky, savory chorizo, this dish is sure to become a favorite in your kitchen. Embark on a culinary journey as we delve into the secrets of crafting the perfect potato and chorizo casserole, exploring variations, uncovering cooking techniques, and providing step-by-step instructions to guide you towards a culinary masterpiece.

Here are our top 2 tried and tested recipes!

POTATO AND CHORIZO CASSEROLE

Potato and Chorizo Casserole image

I love the smoky flavor chorizo gives this dish, but I've also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. -Ana Beteta, Aberdeen, Maryland

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

8 ounces fresh chorizo or bulk spicy pork sausage
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups shredded Mexican cheese blend
1 package (8 ounces) cream cheese, cubed
1 medium onion, chopped
1 small sweet red pepper, chopped
1 small green pepper, chopped
1/2 teaspoon crushed red pepper flakes
3/4 cup panko bread crumbs
Chopped fresh parsley and cilantro

Steps:

Preheat oven to 375°. In a small skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 5-7 minutes; drain. Transfer to a large bowl. Stir in the hash browns, soup, cheeses, onion, peppers and pepper flakes. Transfer to a greased 13x9-in. baking dish. Sprinkle with panko., Bake, uncovered, until golden brown and bubbly, 40-45 minutes. Sprinkle with parsley and cilantro before serving.

Nutrition Facts : Calories 316 calories, Fat 20g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 611mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

MEXICAN CHORIZO AND POTATO CASSEROLE

Mexican Chorizo and Potato Casserole image

Created for my son, who is diabetic and gluten free. Easy to prepare, easy on the budget!

Provided by Cindy Martin

Categories World Cuisine Recipes Latin American Mexican

Time 1h10m

Yield 8

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 526.7 calories, Carbohydrate 40.2 g, Cholesterol 77.5 mg, Fat 37.7 g, Fiber 8.2 g, Protein 24.2 g, SaturatedFat 15.9 g, Sodium 1124.8 mg, Sugar 2.7 g

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your casserole will taste. Use fresh vegetables, flavorful chorizo, and a creamy, flavorful cheese.
Don't overcrowd the casserole dish: Make sure there is enough space for the potatoes and chorizo to cook evenly. If the dish is too crowded, the potatoes will steam instead of roasting.
Roast the potatoes and chorizo before adding them to the casserole: This will help them to develop a crispy, flavorful exterior. You can roast them in a single layer on a baking sheet at 400 degrees Fahrenheit for about 20 minutes.
Use a flavorful cheese: A sharp cheddar, pepper jack, or Monterey Jack cheese will all work well in this casserole. You can also use a combination of cheeses.
Don't overcook the casserole: The potatoes should be tender but still have a little bit of bite to them. The chorizo should be cooked through but not dry.

Conclusion:

Potato and chorizo casserole is a delicious, easy-to-make dish that is perfect for a weeknight meal or a potluck. It is also a great way to use up leftover potatoes and chorizo. The combination of potatoes, chorizo, cheese, and spices creates a flavorful and satisfying dish that is sure to please everyone at the table.