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Breakfast/brunch

Chorizo & Potato Casserole

Chorizo & Potato Casserole recipe
photo by:kraft
Mexican chorizo and creamy Yukon gold potatoes pair well together in so many dishes—like this cheesy casserole. Top with fresh cilantro and enjoy.
time
prep:
40 min
total:
40 min
servings
total:
9 servings
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What You Need

1
lb.  Mexican chorizo
1
lb.  Yukon gold potatoes (about 3), peeled, cubed and cooked just until tender
9
 corn tortillas (6 inch)
2
cups  salsa
1
pkg.   (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
3/4
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
Tbsp.  chopped fresh cilantro

Make It

COOK chorizo in large skillet on medium heat 8 to 10 min. or until done; drain. Return to skillet. Add potatoes; cook and stir 1 min.

SPRAY both sides of tortillas lightly with cooking spray. Cook, 1 at a time, in separate skillet on medium heat 1 min. or until golden brown on both sides, turning once.

SPREAD 1/2 cup salsa onto bottom of 3-qt. microwaveable dish; cover with layers of 1/3 each of the tortillas, chorizo mixture, cheese and sour cream. Top with 1/2 cup salsa. Repeat all layers twice; cover with lid or waxed paper.

MICROWAVE on HIGH 5 min. or until heated through. Sprinkle with cilantro.

Kraft Kitchens Tips

Serving Suggestion
Serve this cheesy casserole with a smart side, such as steamed broccoli or a crisp, mixed green salad.
Make Ahead
Assemble casserole as directed; refrigerate up to 12 hours. Remove from refrigerator about 30 min. before serving. Microwave on HIGH 15 to 20 min. or until heated through.
Special Extra
Prepare using your favorite spicy salsa.
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