Today was to be my cooking / photo day for a list of recipes I wanted to make for next week’s posts. I already had a post ready to go for today from last week’s batch but this dish was so good that I stopped cooking and started editing the photos right away so I could post it immediately!
- 1 lb chorizo sausage
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 can kidney or pinto beans, drained
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp salt
- ⅓ cup light sour cream
- ⅓ cup salsa verde (buy or make your own)
- 1 cup shredded cheddar cheese
- 9 - 10 corn tortillas
- Remove chorizo from the casings and fry in a medium saute pan until full cooked (5-7 minutes). Drain as much of the fat from the pan as you can. Add the onions and garlic and cook over medium heat for another 5 minutes until softened and translucent. Add drained beans, cumin, coriander, and salt and cook for another 5 minutes. Remove from heat.
- Stir in salsa verde, sour cream and ½ cup of the shredded cheese (reserve the rest for the top).
- Lightly grease a deep pie plate or casserole. Layer about 5 tortillas so that they overlap and cover the bottom. It's OK if the tops stick over the side of the pan. Add half the meat/bean mixture to the pan and then cover with another layer of tortillas. Spoon the remaining half of the meat/bean mixture onto the tortillas and sprinkle with the remaining cheese.
- Bake in a preheated oven at 375 degrees (F) for 20 minutes.
- Garnish with any or all of the following: sour cream, limes, cilantro, red onion, chopped habaneros or jalapenos and sliced avocados.
If you are serving this to children (or whimpy adults) you could use only ½lb of the chorizo and ½lb or beef or pork which would make it less spicy. Sour cream or guacamole also tempers the heat and has a cooling effect.