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Chorizo Potato Taco Casserole
Rachel Kim

Chorizo Potato Taco Casserole

Crisp roasted potatoes and well-drained chorizo make this taco casserole feel like a diner breakfast plate without requiring eggs. The potatoes roast separately first, because raw cubes would steam beneath the cheese. A small amount of salsa adds moisture while leaving the browned edges intact.
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Prep Time 25 minutes
Cook Time 48 minutes
Total Time 1 hour 13 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lb Yukon Gold potatoes cut in 1/2-inch cubes
  • 2 tbsp neutral oil
  • 1 tsp kosher salt
  • 1 1/2 lb fresh Mexican chorizo casings removed
  • 1 small yellow onion chopped
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup thick tomato salsa
  • 3 cups shredded Monterey Jack divided

Method
 

  1. Heat the oven to 425°F and toss the potatoes with oil and salt on a rimmed pan.
  2. Roast for 25 minutes, turning once, until browned; reduce the oven to 375°F.
  3. Cook the chorizo and onion in a skillet until no pink remains, breaking it into crumbles, then drain thoroughly.
  4. Combine the potatoes, chorizo, beans, salsa and 1 1/2 cups Monterey Jack in a greased baking dish.
  5. Top with remaining cheese and bake 18 to 22 minutes until bubbling.
  6. Rest 10 minutes before serving.