Southwestern Shrimp and Chorizo Casserole

I love Southwestern and Mexican food. They are some of my favorite types of food. I can eat them everyday and never tire of them.

Shrimp was in this week’s rotation. I also had some chorizo down. I always have cookbooks at an elbow’s length away, since I am always looking for new ideas and recipes. As I was flipping through, I came across some very good ideas, but then of course, I changed them and made them into my own recipes, like I always do. I look at recipes and use them for my inspiration, but almost always change them. 🙂 Here is my Southwestern shrimp and chorizo casserole idea that I came up with. Originally it was supposed to be made with chicken. OOPS!!!! 🙂 🙂 🙂

Southwestern Shrimp and Chorizo Casserole

This recipe is very similar to layered enchiladas or enchilada suizas. You can make it with shrimp, and/or chorizo, and/or chicken, or any combination thereof. Either way, I’m sure you are really going to like it a lot.

Preheat the oven to 425* F or 219 *C.

Spray and 8×8 baking pan with cooking spray.

1 lb large shrimp, peeled, deveined and rinsed

1 lb chorizo sausage

1 cup sour cream

1 1/2 cups salsa verde, divided

8 corn tortillas

2 cups chopped tomatoes

1 TBSP garlic

1/2 onion, diced fine

1/2 red bell pepper, diced

1 tsp cumin

1-2 tsp oregano

salt & pepper to taste

green onions, chopped

2 cups shredded cheese of your choice

Cook the chorizo first, then remove from the heat and set aside.

Cook the shrimp in olive oil for about 3 minutes per side, or until completely pink and done.

Cook the peppers, onions and garlic and seasonings in the same oil for about 3 minutes, or until the onions are translucent and the vegetables have softened.

When both the shrimp and the chorizo are cooked and cooled enough to handle, slice the chorizo and cut the shrimp in half.

Add a little bit of the salsa verde to the bottom of the prepared pan, then add enough corn tortillas on top to cover the bottom of the pan.

Mix the shrimp, chorizo, cooked vegetables, 1/2 of the tomatoes, 1/2 of the green onions and 1/2 of the cilantro to the mixture and combine well.

Mix the rest of the salsa verde and the sour cream together well, then add to the shrimp and chorizo mixture.

Add a layer of the shrimp mixture on top of the corn tortillas, then add a layer of cheese on top, and repeat until the pan is full, ending with a generous layer of cheese on top.

Bake for 20-25 minutes or until the the cheese is all melted and slightly crusty. Top with the remaining tomatoes, cilantro and green onions right before serving. Allow the casserole to set for about 5 minutes before slicing it and serving. This dish is best when served hot. Serve it alongside rice and/or beans and desfruitas!

Que tengas un gran dia, y haz que cada día sea grandioso or have a great day and make everyday great. Stay safe and stay well. ‘Til next time.