Type what you have

Ingredients

• ✓ chorizo sausage
• cooking spray
• onion
• bell pepper
• jalapeno pepper
• egg
• milk
• salt
• flour tortilla
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 While the chorizo is cooking, spray a large skillet with cooking spray and place over medium heat. Add onion, bell pepper, and jalapeno; cook, stirring occasionally, until lightly browned, 5 to 7 minutes.
3. 3 Beat eggs, milk, and salt together in a large bowl. Pour into the skillet with the vegetables and cook until eggs are set, about 5 minutes. Mix in chorizo and remove from the heat.
4. 4 Lay warmed tortillas flat and spoon chorizo-egg mixture into the middle. Add cheese and roll into a burrito.

By erica

Ingredients

• ✓ chorizo sausage
• olive oil
• sweet potato
• rosemary
• salt
• black pepper
• onion
• cumin
• cayenne pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add sweet potato; cook and stir, lowering heat if necessary to avoid burning, about 5 minutes. Season with rosemary, salt, and black pepper; cook until potato begins to soften, about 5 minutes more.
2. 2 Stir in onion, cumin, and cayenne pepper; cook until onion is soft, 5 to 7 minutes. Add chorizo; increase heat to medium-high. Cook and stir until potato is tender (not mushy) and brown, and chorizo becomes crisp, 1 to 2 minutes.

By dtreglia

Ingredients

• ✓ chorizo sausage
• cooking spray
• potato
• breakfast sausage
• green bell pepper
• onion
• mushroom
• egg
• milk
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x13-inch baking dish with cooking spray.
2. 2 Place cubed potatoes in a large microwave-safe bowl and partially cover with a lid. Microwave on high for 4 minutes. Remove from the microwave and spread on the bottom of the prepared baking dish.
3. 3 Heat a large skillet over medium-high heat. Cook and stir breakfast and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add bell peppers, onion, and mushrooms. Saute until bell peppers and onion are softened, about 5 minutes. Spread mixture over the potatoes.
4. 4 Beat eggs in a bowl and add milk. Pour beaten eggs over everything in the baking dish and move around a bit with a spoon to evenly disperse. Sprinkle Cheddar cheese over top until well covered. Cover with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil and bake until egg is set, about 1 more hour. If cheese starts to brown too much, cover again with foil for the rest of the baking time.

By judy2304

Ingredients

• ✓ chorizo sausage
• sweet potato
• olive oil
• cumin
• salt
• black bean
• cumin
• salt
• garlic powder
• butter
• egg
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Make potatoes: Combine sweet potatoes, olive oil, cumin, and salt in a medium bowl. Spread evenly on the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring after 10 minutes, until browned and cooked, 18 to 20 minutes total.
4. 4 Meanwhile, make beans: Combine black beans, cumin, salt, and garlic powder in a small saucepan over medium-low heat. Heat until warmed through, 8 to 10 minutes. Keep warm.
5. 5 Meanwhile, make chorizo: Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Transfer chorizo to a paper towel-lined plate using a slotted spoon. Reserve about 1 tablespoon grease in the skillet, adding butter as needed to make up the difference.
6. 6 Cook eggs: Crack eggs into grease-butter mixture in the skillet and cook until whites are set and yolks reach desired doneness, 3 to 5 minutes.
7. 7 Divide sweet potatoes, drained black beans, chorizo, and avocados between 4 bowls. Top each bowl with an egg.

By France Cevallos

Ingredients

• ✓ chorizo sausage
• egg
• corn tortilla

Instructions

1. 1 Cook and stir chorizo sausage in a skillet over medium-high heat until browned and cooked through, about 5 minutes.
2. 2 Stir in eggs; cook and stir until set and scrambled with chorizo, 3 to 5 minutes.
3. 3 Warm corn tortillas on an electric skillet until heated through, about 2 minutes.
4. 4 Place egg and chorizo mixture in warm tortillas.

By MARNIKINS

Ingredients

• ✓ chorizo sausage
• onion
• egg
• pepper jack cheese
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 6-cup muffin tin with baking spray with flour (such as Pam®).
2. 2 Heat a skillet over medium heat. Add chorizo and onion; pan fry about 10 minutes.
3. 3 Beat eggs in a bowl with a splash of water. Add shredded pepper Jack cheese and cilantro to egg mixture.
4. 4 Pour egg mixture into prepared muffin tin, filling each cup half-full. Spoon chorizo mixture evenly into cups.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

By Melissa Craven

Ingredients

• ✓ chorizo sausage
• pizza crust
• nacho cheese sauce
• hash brown potato
• egg
• salsa
• taco seasoning mix
• butter
• mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until cooked through, 5 to 7 minutes; drain and discard grease.
3. 3 Spread pizza crust dough onto the prepared baking sheet; top with a layer of nacho cheese sauce. Layer hash brown potatoes evenly over the nacho cheese layer. Sprinkle chorizo over potatoes.
4. 4 Beat eggs, salsa, and taco seasoning together in a bowl using a whisk until smooth.
5. 5 Melt butter in a skillet over medium heat; cook and stir egg mixture until eggs are set and scrambled, 5 to 7 minutes. Transfer scrambled eggs to a plate; allow to cool until easily handled. Sprinkle scrambled eggs over chorizo layer and top with Mexican cheese blend.
6. 6 Bake in the preheated oven until crust is golden brown and cheese is melted and bubbling, 15 to 20 minutes.

By Laura Burger Pozdol

Ingredients

• ✓ chorizo sausage
• yukon gold potato
• vegetable oil
• onion
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
2. 2 Cook chorizo in a large skillet over medium-high heat, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon grease in the skillet. Add oil if necessary to make up 1 tablespoon.
3. 3 Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and sauté until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

By France Cevallos

Ingredients

• ✓ chorizo sausage
• bacon drippings
• potato
• onion
• serrano pepper
• salt
• black pepper

Instructions

1. 1 Cook chorizo in a large skillet over medium-high heat until turns dark red, 6 to 8 minutes, stirring frequently. Transfer chorizo to a bowl; set aside.
2. 2 Melt bacon grease in the same skillet over medium to medium-high heat. Add potatoes; cook and stir for 10 minutes. Add onion and serrano; cook and stir until potatoes are fork-tender, onion is translucent, and serrano is soft, 2 to 6 minutes more. Return chorizo to the skillet; stir until heated through. Season with salt and black pepper.

By Yoly

Ingredients

• ✓ chorizo sausage
• onion
• vegetable oil
• hash brown potato
• seasoning salt
• tomato
• avocado
• cilantro

Instructions

1. 1 Heat a skillet over medium-high heat. Cook and stir chorizo in the hot skillet until brown and crumbly, about 3 minutes. Add onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
2. 2 Pour oil into the same skillet over medium-high heat. Add frozen potatoes and seasoning salt; toss to coat potatoes in oil, then cook, stirring occasionally, until potatoes are browned and crispy, about 10 minutes.
3. 3 Add diced tomatoes and chorizo-onion mixture to the skillet; stir gently to mix evenly. Cook for 4 minutes, stirring once halfway. Serve topped with avocado and cilantro.

By Ramona Cruz-Peters

Ingredients

• ✓ chorizo sausage
• cooking spray
• red onion
• green chile pepper
• egg
• flour tortilla
• cheddar cheese

Instructions

1. 1 Generously coat a large frying pan with cooking spray. Cook and stir chorizo in the prepared pan over medium-high heat until well browned and crumbled. Add onion and chile pepper; continue cooking, stirring occasionally, until onion is tender.
2. 2 Beat eggs in a medium bowl and add to chorizo mixture. Reduce heat to medium-low; continue cooking and stirring until eggs are scrambled and no longer runny.
3. 3 Warm flour tortillas in the microwave for 30 seconds. Spoon chorizo-egg mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito.

By BARB75

Ingredients

• ✓ chorizo sausage
• cream cheese
• butter
• all-purpose flour
• egg
• milk
• monterey jack cheese
• green chile
• red onion
• cilantro
• garlic powder
• chili powder
• black pepper
• cumin
• cayenne pepper
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
2. 2 Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
3. 3 Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
4. 4 Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
5. 5 Bake in preheated oven until center of quiche is set, 25 minutes.

By SunnyDaysNora

Ingredients

• ✓ chorizo sausage
• cooking spray
• egg
• milk
• salt
• pepper
• corn tortilla
• monterey jack cheese
• salsa
• hot pepper sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate. Drain and discard grease; wipe the skillet clean with a paper towel.
2. 2 Place the same skillet over medium heat and grease with cooking spray. Whisk together eggs, milk, salt, and pepper in a medium bowl; pour into the prepared skillet. Cook and gently stir until scrambled and almost dry. Add sausage; continue to cook and stir until firm.
3. 3 Meanwhile, warm a second skillet over high heat. Cook tortillas until hot and crispy on the edges, but still pliable, about 45 seconds per side.
4. 4 Sprinkle Monterey Jack cheese evenly onto hot tortillas. Top each with scrambled eggs, salsa, and hot pepper sauce.

By BEARNESTA

Ingredients

• ✓ chorizo sausage
• vegetable oil
• tortilla chip
• onion
• green bell pepper
• tomato
• egg
• salt
• black pepper
• corn tortilla
• cheddar cheese
• salsa

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add broken tortilla chips; cook and stir for 2 to 3 minutes. Add onion; cook and stir for 3 minutes. Add bell pepper and cook until tender, 3 to 5 minutes. Stir in sausage and let cook until heated through, about 3 minutes.
2. 2 Add tomato and mix until well combined. Pour beaten eggs into the skillet and season with salt and pepper. Cook, stirring regularly, until eggs are set and thoroughly cooked, about 5 minutes.
3. 3 Serve skillet mixture with tortillas, Cheddar cheese, and salsa for guests to assemble themselves.

By chelceyow

Ingredients

• ✓ chorizo sausage
• cooking spray
• water
• dry milk
• corn tortilla
• egg
• pinto bean
• tomato
• green chile
• corn
• green chile pepper
• pepper jack cheese
• green pepper
• green onion
• sour cream
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
2. 2 Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
3. 3 Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
4. 4 Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

By rlt11_NMC

Ingredients

• ✓ chorizo sausage
• vegetable oil
• potato
• onion
• garlic powder
• onion powder
• salt
• black pepper
• egg
• milk
• cilantro
• corn tortilla
• cheddar cheese
• salsa

Instructions

1. 1 Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
2. 2 Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
3. 3 Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.

By Culinary Envy

Ingredients

• ✓ chorizo sausage
• hot sauce
• cotija cheese
• avocado
• egg
• black pepper
• salt
• sweet potato
• olive oil
• black bean
• garlic salt
• garlic
• lime
• jalapeno pepper
• cilantro
• sweet onion
• tomato

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
3. 3 Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
4. 4 Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
5. 5 Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
6. 6 Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.

By My Hot Southern Mess

Ingredients

• ✓ chorizo sausage
• corn oil
• mozzarella cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat the corn oil in a large skillet over medium heat. Crumble in the chorizo sausage; cook and stir until evenly browned, about 5 minutes. Remove from the pan, and set aside. Place slices of cheese in a single layer to cover the bottom of the pan. It is okay if they overlap a little bit. When cheese melts, quickly pour into a nice casserole dish, or oven-proof bowl. Sprinkle the chorizo on top.
3. 3 Bake for 5 minutes in the preheated oven, or until cheese is fully melted. Remove from the oven, stick a fork in it and load your tortilla.

By HONEYBEEZ

Ingredients

• ✓ chorizo sausage
• onion
• celery
• water
• butter
• bread stuffing mix

Instructions

1. 1 Combine chorizo, onion, and celery in a large skillet over medium heat. Cook and stir, breaking chorizo up with a spoon until chorizo is browned and crumbly and vegetables are softened, 7 to 9 minutes. Transfer to a large bowl.
2. 2 Add water to the same skillet; bring to a boil. Add butter to the boiling water and let melt. Stir in stuffing mix, remove from heat, and cover with a lid. Let stand until stuffing mixture has absorbed the liquid, about 5 minutes.
3. 3 Add chorizo mixture to the stuffing mixture and stir until well combined.

By Yoly

Ingredients

• ✓ chorizo sausage
• onion
• black bean
• corn
• basil
• cooking spray
• poblano pepper
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
2. 2 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
3. 3 Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
4. 4 Bake in the preheated oven until cheese melts, about 10 minutes.

By CookingWithShelia

Ingredients

• ✓ chorizo sausage
• olive oil
• rice
• onion
• taco sauce
• cheddar cheese
• cumin
• poblano pepper
• taco sauce
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add chorizo; cook and stir until completely browned and broken into small pieces, 7 to 10 minutes. Off heat; stir in rice, onion, 1/4 cup taco sauce, Cheddar, and cumin until evenly mixed.
3. 3 Fill pepper halves with chorizo mixture; place in a small casserole dish or pie plate. Drizzle remaining 2 tablespoons taco sauce over peppers. Pour water into bottom of dish; cover loosely with aluminum foil.
4. 4 Bake in the preheated oven until peppers tender, about 1 hour.

By jiver

Ingredients

• ✓ chorizo sausage
• bell pepper
• aluminum foil
• egg
• salt
• black pepper
• hot pepper sauce
• pico de gallo salsa
• cheddar cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with parchment paper.
2. 2 Place bell peppers, cut-side down, on the prepared baking sheet.
3. 3 Place in the preheated oven and broil, watching carefully, until the skins begin to bubble and turn dark brown, about 3 minutes. Remove and place browned peppers in a bowl. Cover with aluminum foil and set aside to cool. Leave the broiler on.
4. 4 Meanwhile, whisk together eggs, hot pepper sauce, salt, and pepper in a bowl.
5. 5 Brown chorizo in a large nonstick skillet over medium heat, breaking up any large pieces as you go, about 4 minutes. Add egg mixture to the skillet and cook until eggs have set, about 2 minutes. Remove from heat and stir in drained pico de gallo.
6. 6 Remove as much skin as possible from the cooled pepper halves, and place each half on top of one of the cups of a 6-cup muffin pan. Fill each pepper with chorizo-egg mixture and sprinkle with Cheddar cheese.
7. 7 Place in the oven and broil until cheese melts, about 1 minute. Serve immediately.

By Bibi

Ingredients

• ✓ chorizo sausage
• olive oil cooking spray
• chicken stock
• turnip
• onion
• garlic
• red pepper flakes
• bay leaf
• salt
• black pepper
• kale

Instructions

1. 1 Spray a heavy-bottomed 4-quart pot with cooking spray. Add chorizo and cook, stirring frequently, until fat is released and chorizo is crispy, 2 to 3 minutes. Remove from the pot using a slotted spoon and set aside.
2. 2 Pour 1/2 cup chicken stock into the pot and scrape any browned bits on the bottom. Add remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an immersion blender until smooth.
3. 3 Stir kale into the soup. Cover pot and cook over low heat, about 15 minutes. Ladle into bowl and top with cooked chorizo.

By kitchgirl

Ingredients

• ✓ chorizo sausage
• ground turkey
• garlic
• onion powder
• chipotle chile flake
• black pepper
• butter
• pepperjack cheese
• hamburger bun
• mayonnaise
• spring mix lettuce
• lime

Instructions

1. 1 Combine ground turkey, chorizo, garlic, onion powder, chipotle flakes, and black pepper in a large bowl; mix with your hands until well blended. Shape into 4 loosely packed patties.
2. 2 Heat a griddle or large skillet over medium heat until hot. Melt buttery spread on the griddle. Add patties; cook until brown, about 3 minutes. Reduce heat to medium-low, continue cooking, about 5 minutes more. Flip patties; cook until brown, about 6 minutes.
3. 3 Top each patty with 1 slice pepper Jack cheese; cook until cheese melted, about 1 minute more.
4. 4 Toast hamburger buns in a toaster oven. Divide and spread mayonnaise on buns; place cooked patties over bottom buns. Top each patty with 1/2 cup spring mix lettuce; sprinkle with lime juice and cover with top buns.

By Melissa Jurrens

Ingredients

• ✓ chorizo sausage
• russet potato
• olive oil
• celery
• onion
• chicken broth
• carrot
• celery salt
• salt
• black pepper
• heavy cream
• all-purpose flour

Instructions

1. 1 Place potatoes in a bowl of cold water and set aside.
2. 2 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. 3 Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
4. 4 Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
5. 5 Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.

By Michelle Horne

Ingredients

• ✓ chorizo sausage
• penne pasta
• butter
• garlic
• heavy cream
• red pepper flakes
• parmesan cheese
• butter
• onion
• red bell pepper
• button mushroom
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cook sausages on the preheated grill, turning occasionally, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Cut into bite-sized pieces; set aside.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in penne and cook in boiling water until tender yet firm to the bite, about 11 minutes. Drain and set aside.
4. 4 Meanwhile, melt 1 cup butter in a saucepan over medium heat. Cook and stir garlic in melted butter until softened and fragrant, about 5 minutes. Stir in cream and red pepper flakes; bring to a simmer over medium-high heat, then whisk in Parmesan cheese until melted. Keep sauce warm over low heat, stirring occasionally to keep smooth.
5. 5 Melt remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion, red bell pepper, and mushrooms; cook and stir until vegetables are tender. Season with salt and pepper. Stir in chorizo pieces and cook until hot. Combine with penne and Parmesan cream sauce to serve.

By Front Porch Bliss

Ingredients

• ✓ chorizo sausage
• olive oil
• onion
• garlic
• ground beef
• tomato
• chili
• butter bean
• tomato sauce
• chili powder
• salt-free seasoning blend
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in ground beef and chorizo and cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
2. 2 Transfer to a slow cooker and stir in diced tomatoes, chili, butter beans, tomato sauce, chili powder, seasoning blend, salt, and pepper. Cover and cook on High until flavors have blended, 3 to 4 hours.

By Mary Nace

Ingredients

• ✓ chorizo sausage
• olive oil
• ground chicken
• chili powder
• cumin
• black bean
• white bean
• onion
• red bell pepper
• garlic
• beer
• fire-roasted diced tomato
• chicken stock
• tomato paste
• salt

Instructions

1. 1 Heat olive oil in a Dutch oven or large pot over medium-high heat. Add chorizo; cook and stir until heated through, about 2 minutes. Transfer chorizo to a bowl using a slotted spoon.
2. 2 Add chicken to the Dutch oven; cook and stir until browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin. Stir in chorizo, black beans, white beans, onion, bell pepper, and garlic; cook and stir until onion begins to soften, 5 to 6 minutes.
3. 3 Add beer to the Dutch oven; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low; simmer until flavors blend, about 30 minutes.

By nschrader

Ingredients

• ✓ chorizo sausage
• olive oil
• butter
• chicken breast
• worcestershire sauce
• garlic salt
• black pepper
• garlic
• chicken stock
• tomato
• heavy cream
• salt
• monterey jack cheese
• parmesan cheese
• sour cream

Instructions

1. 1 Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.
2. 2 Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.

By FatDogLane

Ingredients

• ✓ chorizo sausage
• olive oil
• button mushroom
• salt
• black pepper
• onion
• jalapeno pepper
• spinach
• black-eyed pea
• monterey jack cheese
• egg
• heavy cream
• cayenne pepper
• pastry
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place 2 tablespoons of olive oil into a large skillet over medium heat. Add the mushrooms and cook until reduced, 8 to 10 minutes. Season to taste with salt and pepper. Drain in a colander placed over a bowl.
3. 3 Place remaining 1 tablespoon of olive oil into the same skillet. Add the onion and cook until transparent and soft, about 10 minutes. Stir in the chorizo sausage, and cook until evenly browned and cooked through. Mix in the jalapeno pepper, and cook until soft 2 to 4 minutes. Season to taste with salt and pepper. Drain, and cool slightly.
4. 4 Place the spinach, 1 1/2 cups black-eyed peas, Monterey Jack cheese, 1 egg, heavy cream, and cayenne pepper into the bowl of a food processor. Process until well mixed, but still chunky. Season to taste with salt and pepper.
5. 5 Line a 10 inch pie plate with one half of the pastry, letting excess pastry hang over the edge. Spoon the sausage mixture into the pie shell. Layer with the mushrooms, then the spinach mixture, and black-eyed peas. Cover the filling with the remaining pastry. Fold and crimp the edges to seal top and bottom pastry.
6. 6 Whisk the remaining egg together with the water in a small bowl, and use to brush over the top of the pie.
7. 7 Bake in preheated oven until top is golden brown, 45 to 60 minutes. Cool at least 15 minutes before serving.

By Graden