- 6
Ingredients
- 2 tablespoons olive oil
- 1/2 lb fresh chorizo or bulk pork sausage
- 1 1/4 lb boneless skinless chicken thighs, cut into 1-inch cubes
- 1 white onion, diced
- 1/2 teaspoon salt
- 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 2 cups shredded Monterey Jack or pepper Jack cheese
- (8 oz) 2 cups coarsely crushed tortilla chips
- 1/4 cup chopped fresh cilantro
- 6 lime wedges
- 4 1/2 cups cooked rice or 6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), if desired
Preparation
Step 1
In Dutch oven, heat 1 tablespoon oil over medium heat. Add chorizo and cook, turning occasionally, 6 to 10 minutes or until no longer pink. Drain. Transfer chorizo to plate; set aside.
In same Dutch oven, add chicken and cook on all sides 6 to 10 minutes or until browned on outside and cooked through. Transfer to plate with chorizo.
Add remaining tablespoon of oil to same Dutch oven. Add onion and salt. Cook 4 to 5 minutes or until onion softens. Stir in seasoning mix and chiles; cook 1 minute longer. Crush tomatoes, and add with liquid. Heat to simmering.
Add sausage, chicken and beans. Return to simmering, and cook 5 minutes to allow flavors to combine.
Stir in cheese; top with chips and cilantro. Serve with lime over rice or tortillas.
Expert Tips
*
To add spiciness, use hot chorizo or hot Italian sausage.
*
If you have time, toast whole cumin and coriander in a small saute pan, then grind in a coffee grinder. Add 1/4 teaspoon of each to create a fresh and intense flavor.