Mexican Chorizo and Potato Casserole

This hearty, cheesy potato and chorizo casserole recipe with lean ground beef and black beans is perfect for feeding a hungry crowd!

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 527 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon butter
• ½ (8 ounce) package cream cheese
• ½ teaspoon ground black pepper
• 1 cup shredded Cheddar cheese
• 1 tablespoon olive oil
• ½ cup chopped onion
• ½ pound lean ground beef
• 1 ½ teaspoons ground cumin
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon chili powder
• shredded lettuce
• 1 cup guacamole
• 1 cup frozen corn
• ½ teaspoon ground coriander
• 1 (2 pound) package hash brown potatoes
• 1 teaspoon smoked paprika
• ½ pound Mexican chorizo, casing removed and meat crumbled

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake in the preheated oven until cheese is melted and potatoes are lightly brown, 30 to 40 minutes. Serve with shredded lettuce and guacamole.