Best 2 Potato And Chorizo Casserole Recipes

Indulge in a culinary delight with our enticing potato and chorizo casserole, a harmonious blend of rustic flavors and textures. This delectable dish features tender potatoes, savory chorizo, a medley of vegetables, and a velvety cheese sauce, all baked to golden perfection. With its vibrant colors and irresistible aroma, this casserole is a feast for the eyes and the palate.

This versatile recipe offers a customizable experience, allowing you to tailor it to your preferences. Choose your favorite variety of potatoes, from russet to Yukon Gold, and select your preferred chorizo, whether it's spicy or mild. Add a splash of white wine or broth for an extra layer of flavor, and customize the vegetable medley with your favorite choices.

For a vegetarian delight, substitute the chorizo with roasted red peppers or mushrooms, creating a vibrant and flavorful meat-free alternative. Elevate your casserole with a sprinkle of Manchego or Parmesan cheese, adding a nutty and savory touch.

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. Fresh, flavorful ingredients will make your casserole even better.
Don't overcook the potatoes. They should be tender but still hold their shape.
Use a variety of cheeses. This will give your casserole a more complex flavor.
Don't be afraid to experiment. There are many ways to make a potato and chorizo casserole. Get creative and find your own favorite recipe.

Conclusion:

Potato and chorizo casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover potatoes and chorizo. With so many different recipes to choose from, you're sure to find one that you'll love. So next time you're looking for a hearty and comforting meal, give potato and chorizo casserole a try. You won't be disappointed.