Tex-Mex Hash Brown Casserole
You can never have too many main course recipes, so give Tex-Mex Hash Brown Casserole a try. This recipe serves 6. Watching your figure? This gluten free recipe has 421 calories, 16g of protein, and 19g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of onion, canolan oil, pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.
Instructions
Heat a 10-inch cast-iron skillet over medium-high heat.
Add 1 teaspoon canola oil to pan, and swirl to coat.
Remove the casings from chorizo.
Add chorizo to pan; saut for 3 minutes, stirring to crumble.
Add garlic, and saut for 30 seconds.
Remove sausage mixture from pan.
Combine the sausage mixture and enchilada sauce.
Add remaining 3 teaspoons oil to pan; swirl to coat.
Combine grated onion, salt, pepper, potato, and egg; toss.
Add potato mixture to pan, pressing gently; cook for 10 minutes (do not stir).
Spread enchilada sauce mixture evenly over potato mixture; sprinkle evenly with cheese.
Bake at 450 for 20 minutes.
Remove from oven; let stand for 10 minutes.
Combine avocado and juice; toss gently. Stir in cilantro and remaining ingredients.
Serve cilantro mixture with casserole.