Mexican Chorizo And Potato Casserole
Recipe diabetic friendly milo mousse by melly15, learn to make this recipe easily in your kitchen machine and discover other thermomix recipes in desserts & sweets.
Recipe Summary Mexican Chorizo And Potato Casserole
Created for my son, who is diabetic and gluten free. Easy to prepare, easy on the budget!Ingredients | Diabetic Thermomix Recipes1 tablespoon olive oil½ pound lean ground beef½ pound Mexican chorizo, casing removed and meat crumbled½ cup chopped onion1 tablespoon chili powder1 ½ teaspoons ground cumin1 teaspoon smoked paprika1 teaspoon salt½ teaspoon ground coriander½ teaspoon ground black pepper1 (15 ounce) can black beans, rinsed and drained1 (14.5 ounce) can diced tomatoes1 cup frozen corn½ (8 ounce) package cream cheese1 tablespoon butter1 (2 pound) package hash brown potatoes1 cup shredded Cheddar cheeseshredded lettuce1 cup guacamoleDirectionsPreheat 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.For a more authentic dish, substitute queso panela for the cream cheese and queso blanco for the cheddar.Info | Diabetic Thermomix Recipesprep: 15 mins cook: 55 mins total: 1 hr 10 mins Servings: 8 Yield: 8 servings
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