Mexican chorizo and potato casserole

Mexican Chorizo and Potato Casserole

Any time I see Mexican chorizo, hash browns and cream cheese all in one recipe…well, I can barely contain myself. This casserole was created by Cindy Martin for her son, who is gluten intolerant. Here’s the original.

I am not gluten intolerant. I am gluten loving and accepting. I believe this has everything to do with playing in the dirt and eating fallen Oreos off the kitchen floor plus never being given antibiotics as a child. My immune system, at least so far, is pretty monumentally strong. But I appreciate that those who have a problem with gluten don’t want to dive into the bread bin.

Any way you look at it, this casserole is epic. Bad for you, yes. Chorizo, which may be the world’s greatest sausage, is loaded with grease. It’s got a layer of cream cheese and butter (yes, that is a thing) and topped with a mountain of Cheddar cheese. I probably should apologize, but I won’t. It’s a 10 on the sin meter and I’m okay with that. And it’s gluten free.


Mexican chorizo and potato casserole
  • 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
  • 1½ 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
  1. Preheat oven to 350 degrees.
  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.
  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.
  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.

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