HOW TO MAKE MEXICAN CHORIZO RECIPES

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IMPOSSIBLY EASY MEXICAN CHORIZO BREAKFAST BAKE (WITH …



Impossibly Easy Mexican Chorizo Breakfast Bake (With … image

This skillet bake is big on flavor without the fuss! Please hungry family and friends with this easy bake filled with chorizo, cheese and black beans.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

1 lb bulk chorizo sausage
1 small yellow onion, diced
2 cloves garlic, finely chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
2 cups shredded Monterey Jack cheese (8 oz)
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
3 eggs
1 tablespoon chopped fresh cilantro
Sliced fresh avocado, chopped fresh tomato, salsa, hot sauce, lime wedges, if desired

Steps:

  • Heat oven to 400°F. In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is no longer pink and onion is tender; drain.
  • Reserve 3/4 cup of the black beans; stir remaining black beans into chorizo mixture in skillet along with 1 cup of the cheese.
  • In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with reserved black beans and remaining 1 cup cheese.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Top with chopped cilantro. Serve with remaining ingredients.
  • Make-Ahead Directions: Make as directed through step 3. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 4.

Nutrition Facts : Calories 690 , CarbohydrateContent 30 g, CholesterolContent 200 mg, FatContent 4 1/2 , FiberContent 6 g, ProteinContent 38 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 1590 mg, SugarContent 7 g, TransFatContent 1 g

MEXICAN CHORIZO MEATLOAF RECIPE | MARCELA VALLADOLID ...



Mexican Chorizo Meatloaf Recipe | Marcela Valladolid ... image

Provided by Marcela Valladolid

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 30 minutes

Yield about 6 servings

Number Of Ingredients 26

2 tablespoons olive oil
1/2 cup finely chopped onion 
1 medium carrot, finely chopped 
1 rib celery, finely chopped 
1 clove garlic, minced 
1 pound ground beef 
6 ounces soft Mexican chorizo, removed from casing and crumbled 
Two 4-ounce cans diced roasted green chiles
3/4 teaspoon kosher salt 
1/2 teaspoon ground cumin 
1/4 teaspoon freshly ground black pepper 
1/4 teaspoon cayenne pepper 
2 large eggs, well beaten 
1/4 cup ketchup 
1/4 cup sour cream or Mexican sour cream 
1/2 cup dried breadcrumbs 
2 tablespoons chopped fresh cilantro, for garnish, optional
2 tablespoons olive oil
2 cloves garlic, minced 
1/4 medium white onion, minced 
1 cup tomato puree 
1/4 cup brown sugar 
1 tablespoon yellow mustard 
One 4-ounce can diced roasted green chiles
1 canned chipotle chile in adobo sauce, minced 
Kosher salt 

Steps:

  • For the meatloaf: Preheat the oven to 375 degrees F.
  • In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
  • In a large bowl, combine the sauteed vegetables, ground beef, chorizo and green chiles.
  • In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands.
  • Put the mixture into a loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
  • For the salsa-glaze: Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until softened, 3 to 4 minutes. Stir in the tomato puree, sugar, mustard, green chiles and chipotle chile. Bring the mixture to a simmer over medium-low heat. Cook until slightly thickened, 5 to 6 minutes. Season with salt to taste.
  • Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve.

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