- 6
- 35 mins
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 taco seasoning mix (from 1-oz package)
- 1 can (4.5 oz) chopped green chiles
- 1 can (28 oz) whole peeled tomatoes, undrained
- 1 can (15 oz) 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 flour tortillas for soft tacos & fajitas (6 inch), if desired
Preparation
Step 1
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.
2 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.
3 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.
4 Add sausage, chicken and beans. Return to simmering, and cook 5 minutes to allow flavors to combine.
5 Stir in cheese; top with chips and cilantro. Serve with lime over rice or tortillas.
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.
Serving Size: 1 Serving Calories730 ( Calories from Fat380), Total Fat42g (Saturated Fat16g, Trans Fat0g ), Cholesterol130mg Sodium1460mg Total Carbohydrate42g (Dietary Fiber8g Sugars2g ), Protein46g