Ingredients
- 1 Tube Mexican Chorizo – 7.5 oz
- 1 Cup Pico de Gallo or Diced Tomato – Per La Luna® recipe or store-bought
- 2 Large Garlic Cloves – Minced (Omit if La Luna® Pico de Gallo recipe is made)
- La Luna® Homestyle Pinto Beans – Thaw as directed
- 2 Cup or 6 oz Chihuahua Cheese – Freshly Grated
- Mexican-brand Chips
Preparation
Step 1
1.Cut ends off one tube of Chorizo and fry in a 10 inch skillet on Medium High. Use a spoon or potato masher to gently break Chorizo apart; cook for about 10 minutes, stirring often.
2.Add Garlic and Pico De Gallo; cook for about 1 minute. Spoon out mixture and set aside. Hint – use a slotted spoon to keep grease. Leave grease in skillet.
3.Re-heat grease in skillet on High for about 3 minutes, then carefully pour in La Luna’s Homestyle Beans and stir; mash with a potato masher and cook down for about 1 minute, stirring constantly. Reduce heat to Low; add 1 Cup Chihuahua Cheese and stir until creamy. Fold in half of the Chorizo mixture and stir. Pour in an oven or microwave proof dish.
4.Sprinkle remaining Chorizo mixture and Cheese on top. Melt under the broiler on High or in the microwave until Cheese is nice and bubbly.
5.Serve with your favorite Mexican-brand Chips and enjoy!
Serving Suggestion: Serves 4 - 5