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Creamy Chicken Taco Casserole With Tortilla Chips

By 13 Comments

This Chicken Taco Casserole Recipe has layers of corn tortilla chips, ground chicken and cheese. And becomes very special drenched in a luscious tomato cream sauce. Easy, and a recipe your family will devour.

And if you love Southwestern style casserole recipes, check out my Biscuit Breakfast Casserole. It’s a crowd-pleaser.

A slice of Chicken Taco Casserole on a Mexican plate.

This Chicken Taco Casserole recipe just might be your new family favorite.

Reminiscent of the golden era, when casseroles were king and canned soups reigned, this particular recipe calls for its own cream sauce, without a can of condensed soup in sight. But not to fear, it’s still a very easy recipe.

The sauce is simply a mix of tomato juice and heavy cream. Who needs canned soups with that combo?

With taco seasoned ground chicken you’ve got a delicious old-fashioned, load up your plate treat.

Once baked, the end result is a texture you expect from a cheesy casserole with a crunch on top from the few chips that don’t get covered in the sauce.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make chicken taco casserole.
  • Tomato Juice
  • Sturdy Yellow Corn Chips: Important: Use sturdy yellow corn purchased tortilla chips. Look for a package of chips that indicates thick and sturdy. Don’t use the thinner and more delicate white corn chips. They will not hold up for the layering process and will become mushy or soggy.
  • Ground Chicken
  • Cheddar Cheese
  • Heavy Whipping Cream
  • Onion
  • Chile Peppers, roasted, seeded, peeled and chopped. I prefer Colorado grown Pueblo Chile Peppers. They’re thicker skinned and a bit spicier than Hatch Chiles.
  • Taco Seasoning

About Ground Chicken: Using ground chicken can be a nice break from ground beef. It’s lighter in taste, fat and calories and holds up in the heartiest of recipes. Unless labeled as ground chicken breast, ground chicken is made with both dark and white meat. I prefer the blend as adding a little fat equals a moist texture and more flavor.

Ingredient Substitutions

  • Ground Chicken: Use lean ground turkey.
  • Cheese: Use any good melting cheese for this recipe. Monterey Jack, Pepper Jack, or even Muenster cheese is a good choice here.
  • Chile Peppers: If you don’t feel like roasting peppers, or don’t have roasted peppers in the freezer from this past Fall harvest, substitute canned chile peppers from the Mexican food aisle at the super market. Use medium heat peppers for maximum flavor.
  • I highly advise you to use Homemade Taco Seasoning, the flavor will elevate this chicken taco casserole from good to fabulous. You’ll be glad you did.

Step by Step Instructions, It’s Easy!

Browning ground chicken and vegetables for chicken taco casserole.
Chicken mixture in a fry pan for chicken taco casserole.
  • Step 1: Heat a large fry pan over medium high heat. Add the oil. Once the oil is shimmering, add the ground chicken and chopped onion. Cook, stirring often until chicken is almost cooked and the onion has softened. Add the chopped chile peppers and taco seasoning.
  • Step 2: Cook and stir for 1 minute or until well combined.
Adding tomato cream sauce to ground chicken.
Adding corn chips to a casserole dish.
  • Step 3: Add tomato juice and cook for 5 minutes. Add cream and simmer for a couple of minutes until well blended, stirring.
  • Step 4: In a large deep casserole baking dish sprayed with non-stick spray, place ½ of the bag of tortilla chips in the bottom. 
Adding cheese to corn chips in a casserole dish.
Adding tomato cream chicken mixture to casserole.
  • Step 5: Sprinkle on half of the cheese.
  • Step 6: Spread half of the chicken mixture cream sauce over the tortilla chips and cheese.
Adding third layer of ingredients to chicken taco casserole.
Chicken Taco Casserole ready to bake.
  • Step 7: Add another healthy layer of tortilla chips. And most of the remaining cheese.
  • Step 8: Pour on the rest of the chicken cream sauce and top with the remaining cheese.
Baked chicken taco casserole topped with lettuce and tomatoes.
  • Step 9: Bake at 350 degrees for 30 minutes. Top with you favorite taco fixings like chopped lettuce and diced tomatoes for that taco experience. Slices of fresh jalapeno peppers and a dollop of sour cream are also welcome here.

The end result is a “tortilla crust” base with layers of cheese creamy tomato sauce for an easy Mexican Chicken Casserole.

If Using Fresh Roasted Chile Peppers

Each Fall, I purchase roasted chile peppers from street vendor chile roasting operations. Either Hatch chiles or Colorado grown Pueblo chile peppers. I divide them into freezer safe plastic bags and freeze them to keep us warm all winter long. You can roast your own chile peppers by placing them about 5″ below your oven broiler, and turning often until blistered. Then prep them per these directions.

how to clean roasted chile peppers

Tip: On Cleaning Roasted Chile Peppers: Friends don’t let friends use water to remove the blistered skins off roasted chile peppers. Just scrape the skins off with your hands. If you rinse them with water, you’re washing away some of that smoky flavor that we all love.

FAQ’s

Does This Casserole Freeze Well?

This recipe makes enough to feed an army, so for us empty nesters, it’s a perk to be able to freeze meals. Yes, this casserole freezes well. Place any leftovers in a freezer safe container. It will keep for 3 months. To reheat, let it thaw in the refrigerator overnight. Reheat in the microwave in 30 second increments at 50% power. Using 50% power is a gentler way to reheat, and will also heat more evenly.

How Do I Store Leftovers?

Store leftovers in an airtight container, or simply cover the casserole with plastic wrap. It will keep 3 – 4 days in the refrigerator. Reheat using the microwave.

Is This Chicken Taco Casserole Gluten Free?

Yes, corn tortilla chips are gluten free and the remaining ingredients are naturally gluten free. Including my homemade Taco Seasoning. Check packaging if using a commercial taco seasoning from the store.

Can I Grind My Own Chicken?

Yes, and I do most of the time. Simply place 1 pound boneless skinless chicken breasts, or a combination of chicken breast and boneless skinless chicken thighs in a food processor. Pulse until coarsely ground.

Variations

  • Make this a beef taco casserole by substituting lean ground beef for the ground chicken. 93% lean 7% fat is a good ground beef ratio for this recipe.
  • Spicy: Spice things up by adding some thin sliced fresh jalapeno peppers to the toppings.
  • Serve this chicken taco casserole with salsa or pico de gallo.

Tips

  • Grate your own cheese. Those packets of pre-shredded cheese are most certainly convenient, however they can contain chemicals that keep it from clumping. Those same chemicals will also create a cheese that doesn’t melt as creamy as fresh grated.
  • Don’t worry about some of the tips of those corn chips sticking out of the sauce. As the casserole bakes, those chips serve as a built in crunchy topping.
  • Use a deep sided casserole dish. A 9 x 13 Pyrex won’t work as well.
  • Commercial Taco Seasoning Packets: Are seasoned to please the masses. For me they simply don’t carry enough spicy heat. If using one of these, add a pinch of chile powder such as New Mexico Red or Cayenne.

More Recipes You Might Like

If you’re looking for more Mexican food recipes, don’t miss my Mexican Food Category. You’ll find lots of recipes to bring a Fiesta to your table, including the most popular on my site for Stacked Enchiladas.

This ground chicken taco casserole is inspired from a Junior League Cookbook, Fiesta, which describes its contents as “favorite recipes from South Texas”. It’s an old book that I found at a garage sale and it’s full of comfort food treasures…recipes that found their way to family dinners, church potlucks and neighborhood gatherings…age old crowd pleasers.

A slice of chicken taco casserole on a Mexican plate.
Print Recipe
5 from 2 votes

Chicken Taco Casserole with Corn Tortilla Chips

Layers of corn tortilla chips, chicken and cheese, all drenched in a luscious tomato cream sauce spiked with chile peppers. You've got yourself a very special Chicken Taco Casserole.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course Chicken
Cuisine: Southwestern Mexican
Diet: Gluten Free
Servings: 12
Calories: 418kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound ground chicken
  • 2 Tablespoons Vegetable oil
  • 1 large Sweet onion chopped
  • ¼ teaspoon Kosher Salt
  • 8 Chile peppers roasted, skins removed, chopped. Medium heat peppers works well for this. Or two 4 ounce cans from the Mexican aisle.
  • 2 Tablespoons Taco Seasoning
  • 1 ½ cup Tomato juice
  • 1 ½ cups Heavy Cream
  • 16 ounce Yellow Corn Tortillas 1-16 ounce bag of sturdy chips
  • 4 Cups Shredded Cheddar Cheese

Instructions

  • Preheat oven to 350 degrees.
  • Heat a large fry pan over medium high heat. Add the oil. Once the oil is shimmering, add the ground chicken and chopped onion. Season with salt and cook, stirring often until chicken is almost cooked and the onion has softened. About 6 – 7 minutes.
  • Add the chopped chile peppers and taco seasoning. Cook and stir for 1 minute or until well combined.
  • Add tomato juice and cook for 5 minutes. Add cream and simmer for a couple of minutes until well blended, stirring.
  • In a large casserole sprayed with non-stick spray, place ½ of the bag of tortilla chips in the bottom. Spread half of the chicken cream sauce over the tortilla chips. Sprinkle on half of the cheese.
  • Add another healthy layer of tortilla chips. You won't need the whole bag but most of it. Pour on the rest of the chicken cream sauce and top with the remaining cheese.
  • Bake at 350 degrees for 30 minutes. Top with chopped lettuce and chopped tomatoes for that taco experience. Slices fresh jalapeno peppers and a dollop of sour cream are also welcome here.

Notes

  • Use a 3 or 4 quart deep sided casserole dish. A 9 x 13 flat Pyrex won’t work as well. It’s too flat to hold the chips.
  • Grate your own cheese. Those packets of pre-shredded cheese are most certainly convenient, however they can contain chemicals that keep it from clumping. Those same chemicals will also cause a cheese that doesn’t melt as creamy as fresh grated.
  • Don’t worry about some of the tips of those corn chips sticking out of the sauce. As the casserole bakes, those chips serve as a built in crunchy topping.
  • Commercial Taco Seasoning Packets: Are seasoned to please the masses. For me they simply don’t carry enough spicy heat. If using one of these, add a pinch of chile powder such as New Mexico Red or Cayenne.
Recommended: Use my recipe for Homemade Taco Seasoning. It only takes a few minutes to make and the flavor is far superior to packages purchased at the store;

Nutrition

Calories: 418kcal | Carbohydrates: 25g | Protein: 19g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 336mg | Potassium: 524mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1277IU | Vitamin C: 50mg | Calcium: 332mg | Iron: 1mg

Chicken Taco Casserole … It’s Whats For Dinner

Mexican Beef Machaca Recipe (Carne Machaca)

By 30 Comments

Beef Machaca is a must have for any cook serious about Mexican food. Marinating pot roast overnight in an easy Mexican marinade insures that braised beef is full flavored to make the best Machaca tacos, burritos and more.

Beef machaca tacos served with cotija cheese and salsa.

Table of contents

What is Machaca Beef?

Beef Machaca (Carne Machaca) originally comes from Sonora. In its traditional form is the Mexican equivalent of dried beef, beef jerky. Beef that has been marinated, cooked, shredded and dried. The drying process preserves the beef.

Beef Machaca is also a flavorful beef dish where the meat is marinated, slow braised, and then shredded and used to make burritas, an everyday type of taco that is folded rather than rolled like a burrito.

The Tex-Mex version is a Mexican shredded beef dish that can be served alone with tortillas for machaca tacos and burritos. You can commonly find it on Mexican Restaurant menus where it’s often referred to simply as shredded beef.

There are many subtle differences in how it is prepared from recipe to recipe. My research found me combining ingredients from a few, and testing … testing … testing.

This combination of flavors will bring Beef Machaca to your home kitchen … just like you’d enjoy in a Mexican Restaurant.

My recipe is a Mexican version of tender pot roast, it’s simply simmered stove top with some spices…let the fiesta begin!

Let’s take a look.

Ingredients You’ll Need For The Marinade

Ingredients to make beef machaca marinade.
  • Chuck Roast – 2-3 pounds.
  • Limes – for the juice
  • Worcestershire Sauce
  • Chile Powder, New Mexico Red Chile Powder Preferred, or a single blend chile powder such as Ancho.
  • Cumin
  • Garlic Powder

Ingredient Substitutions

  • Beef: Chuck roast is routinely used for Machaca Beef because it’s an inexpensive option. Other cuts of meat that will shred well are: rump roast, brisket, flank steak, or skirt steak.
  • Garlic Powder: Substitute fine chopped fresh garlic.
How to marinate beef machaca.
  1. Step 1: Combine all the ingredients in a bowl then whisk to blend well. Cut the beef into large chunks. Add the chunks of beef to the marinade making sure every piece is evenly coated. Cover and refrigerate overnight.

Ingredients You’ll Need

Ingredients to make Mexican beef machaca.
  • Garlic
  • Green Bell Pepper
  • Onion
  • Jalapeno Pepper
  • Canned tomatoes with Green Chile Peppers: Rotel brand is a good example.
  • Beef Broth
  • Hot Sauce: Your favorite brand. I use Tabasco.
  • Cumin
  • Mexican Oregano

Ingredient Substitutions

  • Chile Peppers: You can substitute a small poblano pepper for the Jalapeno pepper.
  • Canned Tomatoes: I have made this with three fresh tomatoes, chopped and mixed with chopped roasted Hatch green chile peppers.
  • Broth: Chicken or vegetable broth will work.
  • Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions, How To Make Machaca Beef

Searing beef to make beef machaca.
Cooking vegetables to make beef machaca.
  1. Step 1: Remove meat from marinade, drain thoroughly and pat dry with a paper towel. In a Dutch oven, or large skillet, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides. Do this in several batches if the pot is too crowded.
  2. Step 2: When all the beef is browned nicely and removed from the pan, add the onions and peppers. Saute for a few minutes then add the garlic. Cook until garlic is fragrant. About 1 minute.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Combining beef and vegetables to make beef machaca.
Slow cooker shredded beef barbacoa on a white platter.
  1. Step 3: Stir in the remaining ingredients, then add the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. Turn the meat after one hour of cooking.
  2. Step 4: The meat should be very tender and should easily fall apart when pricked with a fork. Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return shredded meat to the pan and stir.

What Is Braising?

Braising is simple two step process where meat is seared until it’s well browned on both or all sides. It’s then partially submerged in liquid, routinely ½ way up the side of the meat. The meat is then slow-cooked at a moderately low temperature until the meat becomes very tender. Braising is my favorite way to cook meat during the cold months. The aroma that fills the house is intoxicating, and its classic comfort food at its best.

FAQ’s

Can I Make This Beef Machaca Recipe In The Slow Cooker?

Yes. After the marinade, and once the beef is seared, simply transfer the ingredients to a crock pot. Cook on low for 8 hours. Shred the beef and then return the meat to the crockpot and let it cook for another 30 minutes or so. Voila, slow cooker Mexican shredded beef.

Is Beef Machaca Spicy?

That’s the beauty of any Mexican food recipe. You control the spice level. Using a mild chile powder will keep the heat level down. Changing out jalapeno peppers for poblano peppers will also tame that heat.

Can This Recipe Be Made Ahead?

Yes. This is one one of those recipes that if it sits in the refrigerator for a day, the flavors will be even more enhanced. The beef will keep moist because after shredding, you add it back into the cooking liquid. Covered in the refrigerator, this will keep very well for 3 – 4 days.

Why Add Vinegar At The End Of This Recipe?

Vinegar is magic. And in my kitchen, it's as important as salt and pepper. Plain and simple, a splash of vinegar can brighten, balance and sharpen your food. Tip: Does your recipe have an overwhelming strong bite of tomato flavor? A splash of vinegar will balance the flavor.

How To Serve It

Now that you’ve got all that glorious Mexican meat, here are some ideas on ways to serve it. Tacos (pictured above) are a traditional way to serve this Beef Machaca, but let’s think outside that taco shell.

Beef Machaca Huevos. Mexican shredded beef is served on a flour tortilla and topped with an egg.

Simply add some of the shredded meat to a flour tortilla and top with a over-easy fried egg. Voila, beef machaca huevos. An easy and delicious breakfast.

Mexican Shredded Beef Breakfast Burritos.
Beef machaca burrito. Filled with mexican shredded beef.
  • Wrap beef machaca and scrambled eggs in a flour tortilla. During tomato season, add some fine chopped tomatoes. Top with cheese for a breakfast burrito. Don’t forget the skillet fried potatoes.
  • And for the simplest of all, simply wrap the beef along with some thin sliced sweet onion for a quick burrito, street style.
  • And of course, the easiest way to serve Machaca been is Machaca tacos. Hard corn shells, soft corn shells, or small flour tortillas. All you need is a sprinkling of grated cheese, crumbled Cotija cheese and some chopped cilantro.

What To Serve It With

A side dish of Oven Baked Mexican Rice is always a good choice. Or take a look at these Mashed Potato Stuffed Poblano Peppers. And if you’re looking for something less carb heavy, try this Southwest Salad with Black Beans.

Storage and Reheating

  • Store any leftover meat in it’s liquid for up to 4 – 5 days in an air tight container in the refrigerator. To reheat, simmer the beef on low stovetop, or microwave in one minute increments at 50% power. Stirring every minute.
  • Freeze the meat in a freezer safe zip-lock style bag. Just place the meat in the bag, press the air out, then store laying flat. A freezer bag is a great way to save freezer space.

Carne Machaca is a great example of cooking with one of my favorite techniques, braising. I look forward to making this again to use it in rellenos, enchiladas and beyond. So many possibilities.

The inspiration for this recipe came from Texas Cooking. I made a few tweaks and it made some of the best Mexican shredded beef tacos I’ve ever had..

And if you’re looking for more South of The Border Mexican Roast Beef ideas, you won’t want to miss my recipe for Mexican Pot Roast. Just right spicy and a more tomato based recipe than Machaca Beef.

More Mexican Recipes with Beef

And if you’re looking for more Mexican Food Recipes, don’t miss my Mexican Southwest Category. You’ll find lots of great recipe ideas, including the most popular on my site for Hatch Green Chile Colorado.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Beef Machaca Tacos.
Print Recipe
4.67 from 9 votes

Beef Machaca Recipe (Carne Machaca)

Pot roast is slow braised in Mexican spices and then shredded. Great for tacos, burritos and all things Mexican and Tex-Mex.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Course Beef
Cuisine: Mexican
Diet: Gluten Free
Servings: 12
Calories: 238kcal
Author: Lea Ann Brown

Ingredients

  • For the marinade:
  • 2-3 pounds Chuck Roast or Skirt Steak trimmed and cut into portions.
  • ¼ cup Worcestershire sauce
  • Juice of two limes
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon New Mexico chili powder or Ancho Chile Powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup vegetable oil or olive oil
  • To cook the beef:
  • Vegetable oil for searing the beef
  • 1 large sweet onion diced
  • ½ green bell pepper diced
  • 4 cloves of garlic minced or pressed
  • 1 jalapeno pepper minced
  • 1-14 ounce can diced tomatoes or tomatoes with green chilies
  • ¼ cup beef broth
  • 1 tablespoon dried Mexican oregano or Marjoram
  • 1 tablespoon ground cumin
  • 1 teaspoon hot pepper sauce such as Tabasco
  • salt and pepper to taste
  • ½ teaspoon cider vinegar

Instructions

  • For the marinade, Combine all the ingredients in a bowl then whisk to blend well. Cut the beef into large chunks. Add the beef to the marinade making sure every piece is evenly coated. Cover and refrigerate overnight.
  • Remove meat from marinade, drain thoroughly and pat meat dry with a paper towel.
  • In a Dutch oven, heat a few tablespoons of oil over medium-high heat until very hot.
  • Sear the beef a few pieces at a time to develop a rich brown color on all sides. Do this in several batches if the pot is too crowded.
  • When all the beef is browned remove it from the pan. Turn down the heat to medium and add the onions, and peppers to the hot pan. Saute for a few minutes then add the garlic. Cook until garlic is fragrant. About 1 minute.
  • Stir in the remaining ingredients, then add the beef.
  • Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. Turn the meat after one hour of cooking.
  • The meat should be very tender and should easily fall apart when pricked with a fork. Remove from heat, remove meat to a cutting board and shred with a pair of forks.
  • Return beef to the pot and bring to a simmer, uncovered for about 10 minutes. At this point, adjust the seasoning with salt and pepper and any additional chile powder for more heat.
  • Finish by stirring in the vinegar. 

Notes

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created, creating a layer of deep flavor and sealing in juices.
This is one one of those recipes that if it sits in the refrigerator for a day, the flavors will be even more enhanced. The beef machaca will keep moist because after shredding, you add it back into the cooking liquid. Covered in the refrigerator, this will keep very well for 3 – 4 days.
Store any leftover beef in it’s liquid for up to 4 – 5 days in an air tight container in the refrigerator. To reheat, simmer the beef on low stovetop, or microwave in one minute increments at 50% power. Stirring every minute.
Freeze machaca meat in a freezer safe zip-lock style bag. Just place the meat in the bag, press the air out, then store laying flat. A freezer bag is a great way to save freezer space.

Nutrition

Calories: 238kcal | Carbohydrates: 5g | Protein: 15g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 252mg | Potassium: 373mg | Fiber: 1g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 3mg

Easy Cheesy Chorizo Omelette

By Leave a Comment

Keeping the filling simple, this Chorizo Omelette is a quick breakfast, lunch or light dinner. Super easy to make, in just a matter of minutes you’ll bring a fiesta of flavor to your table. let’s take a look:

Mexican omelette with chorizo and cheese.

What You Can Expect From This Recipe

We all love omelettes, but haven’t you had your fair share of mediocre versions? Like an omelette so heavy with ingredients, that the eggs have broken and it more resembles scrambled eggs? Or an omelette that’s browned too much, compromising the flavor?

Leave it to my tenure at Culinary School for a deep dive into how to make a consistently good omelette. And I’ll show you how:

  • If you follow the simple rule of “less is more“, you’ll always turn out an omelette you can be proud of.
  • The ingredients should be simple and minimal so the creamy flavor of the egg doesn’t get lost. After all, the eggs are what it’s all about.
  • For this chorizo omelette, keep in mind that we’re not making an egg burrito, we want the ingredients to compliment and enhance the flavor of the egg, rather than over-power. If the ingredients are too heavy, they’ll tear the delicate shell of the omelette. A good rule of thumb ratio is 2 eggs and 2 ounces of cooked chorizo.
  • Chorizo is heavy in texture and big on flavor, so keeping a good ingredient balance, this chorizo omelette is an example of how to make an omelette that will allow each flavor to shine.
  • Mexican chorizo and cheese unite with two large eggs for a Fiesta of a breakfast.

The end result is creamy eggs and cheese with smoky spicy chorizo for an exciting breakfast entree.

Mexican versus Spanish Chorizo

For this recipe we’re using Mexican Chorizo.

  • Mexican Chorizo: Is a ground pork product that is sold raw and seasoned with Mexican spices. I prefer to purchase Mexican chorizo that is sold in packages that resembles ground beef. Another option are the tubes of finely ground chorizo which contain a lot of oil. This products cooks down the a very fine texture, rather than a chunkier version of burger type product.
  • Spanish Chorizo: And don’t confuse Spanish chorizo with Mexican Chorizo. Spanish chorizo is a hard sausage product that is already cured and cooked. It has a totally different flavor profile than Mexican chorizo and a hard texture. Spanish chorizo is a product that you might find in Paella, or on a charcuterie board.
  • Tip: If you simply can’t find Mexican Chorizo, pick up some Spanish chorizo. Slice it very thin and treat it as an add-in at the end of cooking. No need to pre-cook to render fat.

Mexican Chorizo Omelette Ingredients

Ingredients to make a Mexican Omelette.
  • Mexican Chorizo Sausage: Browned and fat rendered.
  • Shredded Cheese: see below for suggestions
  • Tomato based Salsa
  • Eggs: Good quality and fresh
  • Chile Powder: A single blend rather than Chili powder, a blend of seasonings used for Chili style soups.
  • Jalapeno Pepper

Best Cheese For A Chorizo Omelette

Use a good quality melting cheese. A mild flavored cheese that melts easily.

  • A shredded medium cheddar works well here. Use a microplane zester to fine grate this cheese for quick melting results.
  • Monterey Jack and Pepper Jack are soft cheeses that will melt quickly.
  • If you’ve never tried Muenster in Mexican recipes, give it a try. Mild flavored and quick melting, it’s a great choice here.
  • Don’t forget about Mexican melting cheeses. Seek out Oaxaca or Asadero.
  • Avoid hard cheeses like Parmesan, or a Mexican crumbling cheese such as Cotija. I also don’t like to use Mozzarella. Even though it’s a great melting cheese, it’s strings once it’s melted, making it hard to eat.

Ingredient Substitutions

  • Meat: You can also use ground beef or ground chicken that’s been seasoned with taco seasoning.
  • Chile Powder: New Mexico Red Chile Powder is recommended, or Ancho chile powder.
  • Butter: Omelettes take on a creamy buttery flavor using butter, but you can use a non-stick cooking spray for a low-fat option.
  • Milk: Substitute Mexican crema or sour cream. I do this a lot when making scrambled eggs or omelettes.

Step by Step Instructions, It’s Easy

Mixing eggs with chile powder to make a Mexican Omelette,
How to make a Mexican Omelette in an omelette pan.
  1. Step 1: Working with one omelette a time: Use a whisk to beat two eggs, milk and chile powder.

Pro Tip: Don’t over mix the eggs. Mix just enough to combine eggs until a few bubbles appear. If you over-mix it will cause the protein to break down resulting in rubbery texture.

  1. Step 2: Melt 1 Tablespoon butter, in an 8 – 10 inch omelette pan. Once the butter is melted and bubbles start to subside, add the eggs. Let the eggs sit for a minute before moving the pan to cook the omelette.
  2. Step 3: With the pan setting on the burner, move it in a circular motion. This movement will distribute the uncooked eggs in the pan and set the omelette quicker.
Making a Mexican Omelette with Chorizo and Cheese.
  1. Step 4: Once the eggs are almost set, add the cooked chorizo and cheese on top of the egg mixture. Using a flexible spatula, quickly roll or fold the omelette. The residual heat from the eggs will melt the cheese and set the remaining soft eggs.

Omelette Tips

  • We made hundreds of omelettes in Culinary School, following the rules of quick and fast. An omelette should take about two minutes to make, from start to finish.
  • Any filling for any omelette should be added right before folding the omelette which means it’s necessary for all fillings to be fully cooked.
  • More than likely any omelette will include cheese, so it’s imperative that the cheese be fine grated, so the heat from the eggs will melt it when you fold the omelette.
  • Grate the cheese yourself. Bags of pre-grated cheese contains chemicals to keep the cheese from sticking together. This will also cause the cheese to melt slower.
  • Don’t let the eggs brown on the bottom. You’ll lose that delicate texture and flavor.
  • Equipment Needed: An Omelette pan doesn’t have to be expensive. Purchase an inexpensive non-stick 8″ omelette pan and reserve its use for fried eggs, scrambled eggs and omelettes. Don’t use a large skillet, as it will cause the eggs to spread and you’ll have a very large, too thin, mess.

What To Serve It With

I always like to serve potatoes with this Mexican omelette. Try this recipe for Savory Skillet Potatoes. Refried beans are also a good choice. Everyone loves biscuits, take a look at this recipe for Fried Biscuits.

Warmed flour or corn tortillas are also a good option. Along with a bowl of fresh berries.

TIP: Omelettes are so quick to make, prepare any side dish before you start cooking the eggs.

Chorizo Omelette Variations

  • Add some fine chopped fresh jalapeno pepper to the chorizo while cooking. This will give you a lovely blast of spicy heat.
  • Garnish with your favorite brand of salsa and a dollop of sour cream or better yet, Mexican Crema. Mexican Crema is a thinner and tarter version of sour cream.
  • Sprinkle with sliced green onions, or rings of fresh sliced jalapeno.
  • Add chopped or sliced avocado to the omelette once it’s plated.
  • Fine chopped cilantro is always welcome.
  • For an additional spritz of heat, sprinkle the finished omelette with a pinch New Mexico Red Chile Powder. The hint of red also adds a nice splash of color.
  • Switch out traditional salsa for a spoonful of green chile sauce .
  • Tex-Mex: Sprinkle on some some warmed black beans and corn, use pepper jack cheese, then top with Pico de Gallo

FAQ’s

Can I Use Olive Oil Instead of Butter?

You’re better off using vegetable oil. Vegetable oil has a higher smoking point that olive oil. Which means that the oil will heat faster. This is beneficial when adding eggs to the pan. You won’t risk the egg omelette sitting in oil that’s not hot enough, which will lead to the eggs soaking up the oil, rather than frying.

Is This Omelette Gluten Free?

This omelette is naturally gluten free and a great source of protein.

Why Is My Chorizo Omelette Greasy?

Perhaps the chorizo wasn’t browned completely, leaving some of the un-rendered grease behind. And also remember, to drain the sausage on paper towels. Fold the paper towels over the sausage and gently press to release remaining grease.

Looking for more perfect omelette tips? Visit my article about making a two egg omelette, perfect every time.

More Mexican Breakfast Ideas

Love scrambled egg recipes? Take a look at my easy recipe for Huevos a la Mexicano (easy Mexican scrambled eggs).

And if you love breakfast as much as we do, don’t miss my Breakfast Category. You’ll find lots of eye opening recipes, and the most popular breakfast recipe on my site for Country Potatoes with Ham.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chorizo omelette topped with salsa and sour cream.
Print Recipe
5 from 1 vote

Cheesy Mexican Chorizo Omelette

Keeping the filling simple with chorizo and cheese, this Mexican Chorizo Omelette is a quick breakfast, lunch or light dinner.
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Breakfast Recipes
Cuisine: Mexican
Diet: Gluten Free
Servings: 2 omelettes
Calories: 538kcal
Author: Lea Ann Brown

Equipment

  • Omelette pan non-stick

Ingredients

  • ¼ pound Mexican Chorizo bulk, cooked
  • 4 large eggs
  • 1 Tablespoon milk divided
  • 2 Tablespoons butter divided
  • 1 teaspoon New Mexico Red Chile Powder divided, or Ancho Chile Powder
  • ½ Cup Shredded Cheddar Cheese

Instructions

  • Working with one omelette a time: Use a whisk to beat two eggs, milk and chile powder.
  • Melt 1 Tablespoon butter in an omelette pan over medium heat. Once the butter is melted and bubbles start to subside, add the eggs. Let the eggs sit for a minute before moving the pan to cook the omelette.
  • With the pan setting on the burner, move the pan in a circular motion, This movement will distribute the uncooked eggs around in the pan and set the omelette quicker.
  • Once the eggs are almost set, add half the cooked chorizo and half of the cheese down the center of the omelette. Using a flexible spatula, quickly roll or fold the omelette. The residual heat from the eggs will melt the cheese and set the remaining soft eggs.
  • Repeat to make the 2nd omelette.
  • Top with sour cream or Mexican Crema. Salsa, Cilantro, or chopped or sliced avocado.

Notes

Tip: An Omelette pan doesn’t have to be expensive. Purchase an inexpensive non-stick omelette pan and reserve it to only cook eggs and omelettes.
  • Add some fine chopped fresh jalapeno pepper to the chorizo while cooking. This will give you a lovely blast of spicy heat.
  • Garnish with your favorite brand of salsa and a dollop of sour cream or better yet, Mexican Crema. Mexican Crema is a thinner and tarter version of sour cream.
  • Sprinkle with sliced green onions, or rings of fresh sliced jalapeno.
  • Add chopped or sliced avocado to the omelette once it’s plated.
  • Fine chopped cilantro is always welcome.
  • For an additional spritz of heat, sprinkle the finished omelette with a pinch New Mexico Red Chile Powder. The hint of red also adds a nice garnish presentation.
Keep the first omelette warm by tenting with foil, while you make the 2nd omelette.

Nutrition

Calories: 538kcal | Carbohydrates: 4g | Protein: 28g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 467mg | Sodium: 841mg | Potassium: 194mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1785IU | Vitamin C: 0.01mg | Calcium: 272mg | Iron: 2mg

Mexican Chorizo Omelette … It’s Whats for Breakfast

Adobo Shrimp Tostadas with Easy Lime Slaw

By 7 Comments

Shrimp tossed with smoky adobo sauce makes mighty fine Shrimp Tostadas. Served with a fresh cabbage lime slaw made with sour cream, lime and chile powder, this is a healthy light easy dinner.

grilled shrimp tostadas with cabbage slaw on a crisp corn tortilla

What Are Tostadas?

Tostadas are basically an open-faced taco, with endless possibilities for toppings. Pronounced “toe-staa-duh”, it’s referred to Mexican dishes made using flat crispy corn tortillas.

And this is one of our favorite tostada creations. Shrimp Tostadas … easy, fresh, delicious and with the addition of adobo sauce …addicting in flavor. 

This is delicious, easy, fresh and makes a year round appearance on our dinner table.

The base of creamy coleslaw dressing made with sour cream rather than mayo is a refreshing surprise.

And coating the shrimp with adobo sauce before cooking, makes this a just right spicy shrimp tostada.

It’s a quick recipe and very rewarding with flavor. Let’s take a look.

Ingredients You’ll Need

Ingredients-to-make-shrimp-tostadas
  • Soft Corn Tortillas: Yellow corn or white corn tortillas.
  • Cabbage: Shredded
  • Limes
  • Oil: Vegetable or Canola oil is good for frying. Avoid olive oil, as it doesn’t have as high of a smoke point.
  • Shrimp: Tip: Purchase peeled and deveined shrimp to make this an easy fix recipe.
  • Adobo Sauce: From a can of Chiles in Adobo
  • Avocado
  • Sour Cream
  • Tomato
  • Chile Powder: A single ground chile powder such as New Mexico Red or Ancho. Chili powder (with an “i”) is a blend of spices used to make chili soup.
  • Radish, thinly sliced.
  • Green Onion

Is Shrimp Good For You? Shrimp is not only high in protein but also low in calories, carbs and fat. Three ounces of shrimp contains 12 grams of protein and only 60 calories. Shrimp is rich in selenium, choline, and vitamin B12. It also contains good amounts of niacin, zinc, vitamin E and vitamin B6. Shrimp contains an antioxidant called astaxanthin which has been studied in its role for promoting brain and heart health. Source: Healthline.

Ingredient Substitutions

  • Corn Tortillas: You can purchase pre-made tostada shells to make this an easier fix. You’ll find them on the Mexican food aisle at the grocery store.
  • Cabbage: Purchase a bag of cole-slaw mix to save time.
  • Sour Cream: Mexican Crema is a great substitute, and an even more authentic than our sour cream. Mexican crema is a thinner and tangier version of our American sour cream.

Step by Step Instructions, It’s Easy!

Cabbage slaw for shrimp tostadas
Frying a corn tortilla to make shrimp tostadas.

Before starting the process, peel and devein the shrimp. Toss shrimp with adobo sauce and cook either by frying, roasting, or grilling. I prefer to maked grilled shrimp tostadas using my indoor grill pan.

  1. Step 1: In a medium bowl, toss the cabbage with the tomato, green onions, sour cream, chile powder and lime juice. Season with salt and set aside.
  2. Step 2: Heat a medium deep skillet over medium high heat. Add the oil. Once the oil is shimmering, fry one tortilla at a time.

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Frying corn tortillas to make shrimp tostadas.
Stacked fried corn tortillas for shrimp tostadas.
  1. Step 3: Fry each tortilla one minute per side, turning, until lightly golden on both sides, about 1 minute per side.
  2. Step 4: Transfer each fried tortilla to a plate lined with a paper towel to drain. Sprinkle each lightly with salt as you’re stacking them.

How To Serve Shrimp Tostadas:

  • Place a heaping scoop of the cabbage slaw onto a tostada shell.
  • Top with a few cooked shrimp, sliced radishes, sliced avocado and some chopped cilantro.
  • Finish with a squeeze of lime.

FAQ’s

What is Adobo Sauce?

Adobo sauce is a rich red Mexican condiment made using dried chile peppers powder, vinegar, garlic and herbs. The easiest way to use a small amount is to fish some out of a can of Chile Peppers in Adobo Sauce. Which is readily found on the Mexican aisle at the grocery. Once that can is open, transfer it to a freezer safe container and keep it for later use. Or you can make your own … check out this recipe for homemade Adobo Sauce.

How Do You Eat A Tostada

There’s no doubt about it, tostadas can be messy to eat. Because of the crispy shell, using a knife and fork simply won’t work. The best way to dig in is to eat a tostada with your hands. Like you would a slice of pizza.

Can I Make Tostada Shells In The Oven?

Yes, and the method works very well. Place corn tortillas on a large baking sheet. Using a basting brush, spread each side of the tortilla with a bit of oil. Sprinkle each side with a pinch of salt and a pinch of chile powder if you’d like. Bake at 400 degrees until crispy. For a step by step tutorial check out my article on How To Make a Great Tostada.

Can I Make This Recipe Ahead of Time?

These shrimp tostadas are best eaten right away. But to save time you can mix the slaw ingredients ahead of time. Just mix the ingredients the day before or earlier in the day and store in the refrigerator covered.

Can I Use Pre-Cooked Shrimp?

You could, but I’d advise against it. Pre-cooked shrimp will most certainly save you time, but shrimp only takes a couple of minutes to cook. And cooking shrimp coated in the adobo sauce will bring more flavor. Purchase peeled and deveined shrimp to make this recipe super easy.

What To Serve With Shrimp Tostadas?

Since this is somewhat a meal in it’s own, serve with a Spicy Pineapple Margarita, or a Traditional Mexican Cocktail, The Paloma.

Recipe for Shrimp Tostadas with Lime Slaw

I hope you give these shrimp tostadas with creamy sour cream slaw a try. It’s a shrimp tostada recipe that’s easy enough for a weeknight dinner and a true Mexican food recipe that’ll you’ll find yourself making over and over again.

More Mexican Recipes with Shrimp

And if you love Mexican Food as much as we do, don’t miss my Mexican Category. You’ll find lots of great recipes, including the most popular Mexican shrimp recipe on my site Shrimp Campechana, Mexican shrimp cocktail.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
5 from 2 votes

Adobo Shrimp Tostadas with Lime Slaw

Easy and fiesty shrimp tostada recipe.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course Seafood
Cuisine: Mexican
Servings: 4
Calories: 284kcal
Author: Lea Ann Brown

Ingredients

  • 20 large shrimp enough for 4 – 5 shrimp per tostada
  • 1 Tablespoon adobo sauce from canned chilies in adobo sauce
  • 2 cups shredded cabbage
  • 1 medium tomato diced
  • 2 green onions thinly sliced
  • ¼ cup sour cream
  • ¼ teaspoon Chimayo Chile Powder or Ancho chile powder.
  • 1 ½ teaspoon fresh lime juice
  • ⅛ Cup olive oil
  • 4 corn tortillas
  • salt
  • 1 Avocado sliced
  • 2 medium radishes thinly sliced
  • ¼ cup cilantro leaves chopped
  • Lime wedges for serving

Instructions

  • Peel and devein the shrimp. Toss with the adobo sauce and cook either by frying, roasting, or grilling. Whatever your preference. Depending on size, shrimp take only a few minutes to cook. Cook on each side until cooked through. Set aside and make the slaw.
  • In a medium bowl, toss the cabbage with the tomato, green onions, sour cream, chile powder and lime juice. Season with salt. Set aside and fry the tortillas.
  • In a medium skillet, heat the oil until shimmering. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes total. As you fry each tortilla, remove to a plate with paper towel to drain. Sprinkle each with salt.
  • Set the tortillas on plates and top with the cabbage slaw, shrimp, avocado, radishes and sprinkle with some cilantro leaves. Serve with lime wedges.

Notes

To save time, purchase a package of coleslaw mix at the grocery store, rather than shredding fresh cabbage. You can also purchase pre-made tostada shells on the Mexican aisle.
About tomatoes: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.
 

Nutrition

Calories: 284kcal | Carbohydrates: 21g | Protein: 10g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 1044mg | Potassium: 485mg | Fiber: 6g | Sugar: 3g | Vitamin A: 618IU | Vitamin C: 26mg | Calcium: 113mg | Iron: 2mg

Shrimp Tostadas …They’re What’s For Dinner

Sherried Black Bean And Ham Soup

By 36 Comments

This easy Sherried Black Bean and Ham Soup will make your weeknight cooking plans a pleasure. Adding sherry elevates this otherwise humble black bean soup to a special feel meal. Ready in about 45 minutes … Let’s take a look.

I consider soups and stews to be my specialty. Take a look at this full-flavored Bean and Beef Soup. It feeds an army with delicious pizzaz.

Black bean soup with ham and carrots.

I’ve made this easy ham and bean soup with canned beans for years. It’s one of those easy weeknight dinners that’s steaming in the bowl and on the table in a flash.

Canned black beans and a ham steak cooperate in making this a speedy meal. With just a quick saute of sliced carrots and chopped onions, everything is ready for a simmer. 

A quarter cup of Sherry adds a splash of sophistication. This easy black bean and ham soup is one of our favorites.

Table of contents

Ingredients You’ll Need

Ingredients to make black bean soup with ham.
  • Canned Black Beans
  • Sour Cream
  • Carrots
  • Ham Steak
  • Frozen Peas
  • Onion
  • Sherry
  • Olive Oil
  • Spices: Cumin, Oregano, Bay Leaf, Garlic

Ingredient Substitutions

  • Black Beans: Substitute cooked dried black beans. See instructions below.
  • Sour Cream: Substitute non-fat Greek Yogurt for a healthier choice.
  • Ham Steak: This recipe calls for a ham steak. This soup is a great soup to make after the Holidays. Black Bean Ham Soup is a great way to use left over ham.
  • Sherry: Dry vermouth, dry white wine, or dry Marsala wine.
  • Garlic: A minced shallot is always a good substitute for garlic.

Step by Step Instructions

Cooking carrots with onion.
Adding spices to cooked carrots and onions.
  1. Step 1: Heat oil in a Dutch oven over medium high heat. Add onion and carrot and cook until onion is soft, about 5 minutes. Add garlic and cook until fragrant. About 30 seconds.
  2. Step 2: Add cumin and oregano. Stir and cook for a few seconds or until fragrant.
Cooking black bean soup with ham.
  1. Step 3: Add canned black beans, water, cooked ham steak, sherry, chopped red pepper flakes and bay leaf. Simmer uncovered for 20 minutes. To serve spoon a few thawed peas on the bottom of each soup bowl. Ladle in the soup and top with a dollop of sour cream.

Frequently Asked Questions

Can I Use Dried Black Beans For This Recipe?

Yes. Even though ham and bean soup with canned beans makes this super easy, I like to put a cup of black beans in the crock pot in the morning. Add a bay leaf and let them cook on low all day. Pretty much as easy as getting out the can opener. And healthier.

Is Ham Steak Already Cooked?

IMPORTANT: Please be aware that some ham steaks are not cooked when purchased. They must be cooked before eating and USDA recommends an internal temperature of 145 degrees. If the package indicates that the ham steak is fully cooked, just add the ham when the recipe indicates. If the ham steak is not cooked, fry it in a pan with a little oil before starting this recipe.

Storage and Leftovers

  • Store any leftovers in an air tight container in the refrigerator for up to four days.
  • This black bean and ham soup will also freeze well. Place soup in a freezer safe container and store for up to 3 months.
  • To reheat, let the soup thaw in the refrigerator overnight. Re-heat either stove top or microwave.

Garnishes for Black Bean Ham Soup

With the bright color from the carrots, this soup doesn’t need much in the way of garnishes.

  • Sour Cream: I love a scoop of sour cream in this recipe. It adds a creamy note and a layer of tang.
  • Red Pepper Flakes: Spice things up with a pinch of heat.
  • Cilantro or Parsley: Chop either one of these and sprinkle on top for a splash of green and another layer of flavor.
  • Sweet Onion: Sprinkling fine chopped raw sweet onion is a common addition for Mexican Food. Especially Enchiladas. Try adding some on top of this black bean soup for a nice crunch.
  • Grated Cheese: Always welcome! To compliment these flavors I’d stick to grated Parmesan.

Recipe for Sherried Black Bean and Ham Soup

Black bean soup with ham and carrots.

I hope you give this easy black bean and ham soup recipe a try. From beginning to end, you’ll have this soup on the table in under an hour. It’s a tasty easy weeknight meal that’s loaded with flavor.

Soup and salad are a classic combination. Serve this with a simple tossed salad. Cornbread is also a great side dish for black bean soup.

Other Bean Soups To Try

One of the most popular bean soups on my site is this one for 15 Bean Soup Crock Pot Recipe. And here’s some more you might enjoy.

And if you’re soup lovers like us, don’t miss my soup category. I consider Soups and Stews to be my specialty. You’ll find lots of great recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Black bean and ham soup garnished with sour cream.
Print Recipe
5 from 3 votes

Sherried Black Bean and Ham Soup

A wonderful and easy black bean and ham soup.  Great way to use left over ham.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 4
Calories: 204kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon Olive oil
  • 2 large Carrots cleaned and thin sliced
  • ½ large Sweet onion chopped
  • 4 cloves garlic diced
  • 2 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 4 Cups Water
  • 2 15-ounce canned black beans drained and rinsed well
  • 8 ounces ham steak fully cooked and chopped
  • ¼ cup Dry Sherry
  • ⅛ teaspoon Ground red pepper flakes
  • 1 bay leaf
  • ½ Cup Frozen peas thawed
  • Sour Cream for garnish

Instructions

  • Measure out frozen peas to thaw while you cook.
  • Heat oil in a large saucepan over medium high heat. Add carrots and onions. Cook for about 3 minutes until onions are tender and carrots are starting to cook. Add garlic and cook until tender.
  • Stir in cumin and oregano and cook about 30 seconds or until herbs are fragrant.
  • Stir in water, beans, ham, sherry, red pepper flakes and bay leaf. Bring to a boil then reduce heat and simmer uncovered for 20 minutes.
  • Remove and discard bay leaf. .To serve, ladle soup into bowls, sprinkle with a few peas and a dollop of sour cream.

Notes

For a fresher and healthier version. Just put a cup of dried black beans in the crock first thing in the morning. Add 3 cups water and a bay leaf and let them cook on low all day. Almost as easy as getting out the can opener for canned beans.
Sprinkle some chile powder on the sour cream for an added kick of heat and appearance.
IMPORTANT: Please be aware that some ham steaks are not cooked when purchased. They must be cooked before eating and USDA recommends an internal temperature of 145 degrees. If the package indicates that the ham steak is fully cooked, just add the ham when the recipe indicates. If the ham steak is not cooked, fry it in a pan with a little oil before starting this recipe.

Nutrition

Calories: 204kcal | Carbohydrates: 11g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 1176mg | Potassium: 538mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6166IU | Vitamin C: 41mg | Calcium: 58mg | Iron: 2mg

Black Bean and Ham Soup with Sherry  …It’s What’s for Dinner.