El Diablo Chorizo Casserole
Ignite your taste buds with the bold and fiery flavors of El Diablo Chorizo Casserole! This hearty, oven-baked dish combines smoky chorizo sausage, tender russet potatoes, and a vibrant medley of red and yellow bell peppers, jalapeños, and red onion, all seasoned with a kick of smoked paprika, cumin, and cayenne. Topped with a gooey, golden layer of cheddar and Monterey Jack cheeses, this casserole offers the perfect balance of spice, richness, and comfort. Finished with a fresh squeeze of lime and optional cilantro garnish, it’s a flavorful crowd-pleaser that’s ready in just an hour. Perfect for a weeknight dinner or a spicy twist on your next family gathering, this casserole will heat up your mealtime routine! Keywords: chorizo casserole, spicy casserole, jalapeño recipes, comfort food, cheesy casserole, easy dinner recipes.
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Recipe Information
Ingredients
- 1 lb chorizo sausage
- 1 red bell pepper
- 1 yellow bell pepper
- 2 jalapeño peppers
- 1 red onion
- 2 medium russet potatoes
- 2 tbsp olive oil
- 3 garlic cloves
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp cayenne pepper
- 1 cup black beans (canned, drained and rinsed)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.25 cup fresh cilantro (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Preheat the oven to 400°F (200°C).
Dice the red and yellow bell peppers, jalapeños (remove seeds for less heat, if desired), red onion, and potatoes into bite-sized pieces.
Heat a large skillet over medium-high heat. Add the chorizo sausage and cook, breaking it apart with a spoon, until browned and fully cooked (about 6-8 minutes). Remove the cooked chorizo from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil. Add the diced potatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften.
Add the remaining olive oil to the skillet, followed by the diced bell peppers, jalapeños, and onion. Cook for another 5 minutes until the vegetables begin to caramelize.
Mince the garlic cloves and stir them into the skillet, cooking for 1-2 minutes until fragrant.
Add the smoked paprika, ground cumin, and cayenne pepper to the skillet, stirring to coat the vegetables evenly with the spices.
Stir in the black beans and cooked chorizo, mixing everything together thoroughly. Remove the skillet from heat.
Transfer the mixture to a greased 9x13-inch casserole dish. Spread it out evenly.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the aluminum foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Optional: Garnish with chopped fresh cilantro and serve with lime wedges for added zest.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1672 mg | 73% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 3.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 310 mg | 24% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
