Pork Chorizo - Black Bean Casserole |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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This came about when I was making a Black Bean Dip. The shaker top came off a bottle of hot sauce and I got a deluge instead of a dash. I tried to save it by making a bigger batch but then that was way too much for a dip. Logic called for a complete change in direction. This is the result. Not bad, not bad at all. Ingredients:
1 1/2 tablespoons taco seasoning (ed'sgirlangie #81428 is fine.) |
2 tablespoons olive oil |
1 lb chorizo sausage (dib # 12818 is great.) |
2 medium onions, chopped |
3 stalks celery, chopped |
1/4 lb baby carrots, quartered lengthwise |
3 cloves garlic, minced |
2 fresh mild chiles, charred,skinned,seeded,chopped (pablano, new mexico, anaheim) |
1 -3 jalapeno chile, seeded,devained,finely chopped |
2 (16 ounce) cans refried black beans |
2 (16 ounce) cans black beans, drained,rinsed,drained |
1 (6 ounce) can tomato paste |
3/4 teaspoon hot sauce, i like cholula or tapatio |
3/4 bunch fresh cilantro leaves, chopped |
1/2 lb cotija cheese, crumbled |
1/2 cup sharp cheddar cheese, grated |
1/2 cup asadero cheese, grated |
1/4 bunch cilantro leaf, chopped |
1 cup sour cream |
1 cup guacamole |
3 -4 hard-boiled eggs, grated |
Directions:
1. Preheat oven to 350°F.
2. Heat a dutch oven over medium high heat.
3. Add oil.
4. Add meat, crumble with a Z wire potato masher.
5. Stir and cook'til browned.
6. Remove with a slotted spoon, drain on paper towels.
7. Drain all but 2 TBS of the drippings.
8. Add Onions, Celery, Carrots, and Chilies.
9. Saute (stir fry)'til onions are translucent.
10. Add Garlic, saute another minute.
11. Combine all ingredients but the cheeses.
12. Bake 75 minutes, covered.
13. Top with cheeses, bake uncovered for 6-7 minutes til cheeses are golden brown.
14. Garnish each serving with Sour Cream, Guacamole, Cilantro, and grated eggs.
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