“In order to keep a true perspective of one’s importance, everyone should have
a dog that will worship him and a cat that will ignore him.”

--Dereke Bruce

Thursday, April 19, 2012

WEEK NIGHT WONDER - TEX-MEX SKILLET BAKE

















This simple skillet supper uses shredded potatoes as a base. The potato mixture cooks on the stove top first to get it browned and crisp on the bottom.

Ingredients

  • 4 teaspoons canola oil, divided
  • 4 ounces Mexican chorizo (I used TJs soy chorizo, no need to pre-cook)
  • 3 garlic cloves, minced
  • 1 cup enchilada sauce
  • 1/3 cup grated white onion
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds Yukon gold or baking potatoes, peeled and shredded (YES, I used a bag of Ore Ida shredded hash browns with bell peppers and onions - VERY EASY and delicious!)
  • 1 large egg, lightly beaten
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup chopped avocado
  • 1 1/2 teaspoons fresh lemon juice
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup chopped white onion
  • 6 radishes, thinly sliced

Preparation

1. Preheat oven to 450°.
2. 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; sauté for 3 minutes, stirring to crumble. Add garlic, and sauté for 30 seconds. Remove sausage mixture from pan. Combine the sausage mixture and enchilada sauce.   (NOTE:  If you use soy chorizo, like I did, just mix all these ingredients toether, no need to pre-cook!)
3. 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. Cut into 6 wedges.
4. Combine avocado and juice; toss gently. Stir in cilantro and remaining ingredients. Serve cilantro mixture with casserole.

THE FINAL WORD:  Don't skip the avocado/cilantro/radish topping... it really MADE THE MEAL!  *YUM!*




PHOTO CREDIT:  HERE

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