Pork Chorizo - Black Bean Casserole

Name: Pork Chorizo - Black Bean Casserole
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Yield: 10 serving(s)
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

Submitted by Pierre Dance

"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."

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photo by Pierre Dance

Ready In:: 1hr 55mins
Ingredients:: 21
Serves:: 10

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
toppings
¹⁄₄ bunch cilantro leaf, chopped
1 cup sour cream
1 cup guacamole
3 -4 hard-boiled eggs, grated

directions

Preheat oven to 350°F.
Heat a dutch oven over medium high heat.
Add oil.
Add meat, crumble with a"Z" wire potato masher.
Stir and cook'til browned.
Remove with a slotted spoon, drain on paper towels.
Drain all but 2 TBS of the drippings.
Add Onions, Celery, Carrots, and Chilies.
Saute (stir fry)'til onions are translucent.
Add Garlic, saute another minute.
Combine all ingredients but the cheeses.
Bake 75 minutes, covered.
Top with cheeses, bake uncovered for 6-7 minutes"til cheeses are golden brown.
Garnish each serving with Sour Cream, Guacamole, Cilantro, and grated eggs.

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RECIPE SUBMITTED BY

Pierre Dance

Kennewick, WA

I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.

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