Cheesy Chorizo Casserole

Heidi Cardenas


This is a yummy all-in-one dish that is my personal concoction! It is very customizable; feel free to add or subsitute to your taste. Corn or flour tortillas - both yummy. Leave out the refried beans if you don't like 'em - no problemo! Add diced tomatoes and pickled jalapenos - mmmmm. Any kind of cheese you like - shredded, chopped, American, mozzarella - they all work equally well in this dish. I like to add green enchilada sauce 'cause it's my favorite. Go wild, experiment, have fun. Enjoy!

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50 Min


40 Min


1 lb
chorizo (mexican sausage, mild or medium
6 large
6 large
2 medium
6 large
2 Tbsp
cooking oil
1 c
mexican blend shredded cheese
1 can(s)
refried beans
4 medium
tortillas, corn

Directions Step-By-Step

Heat a teaspoon of oil in a large fry pan. Dice the onion and toss it in the pan. Add the chorizo, breaking it up into small chunks. Turn the heat to low and let the sausage cook for about 10 minutes.
While the chorizo is cooking, dice the potatoes and preheat the oven to 425 degrees. Add a tablespoon of oil to a large casserole pan and toss the potatoes in, adding a good coating of salt and pepper. Put the diced potatoes in the oven to roast for 25 minutes.
When both the chorizo and potatoes are done, add the eggs to the pan with the chorizo, scramble them with the sausage and cook until done. Add the chorizo and scrambled eggs to the potatoes in the casserole pan. Add dollops of refried beans to the mixture, tear up the tortillas and throw them in there, and toss in the shredded cheese. Mix everything around a bit with a fork so it's all evenly distributed and pop the whole thing back in the oven for another 15 minutes until golden brown.
Serve as is or add toppings such as shredded lettuce, diced tomatoes and sour cream, or warmed green enchilada sauce.