You know me, I just love Mexican foods. I especially love the spice blend typically used in chorizo. My husband and I always find chorizo to be heavy-tasting if too much is used in a recipe. I got just the right amount in this new dinner creation. Man, was this dish ever quick and easy to put together! We were eating in in under an hour start to finish. This recipe is suitable for all phases of Atkins, Keto diets, and Primal followers. Omit the cheese if following a Paleo regimen.
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1 lb. ground pork
3 oz. chorizo sausage
3 oz. onion, chopped
1 poblano pepper, cut in 3/4″ pieces
1 c. diced tomatoes (I used canned, no-salt, well-drained)
½ tsp. ground cumin
¼ tsp. smoked chipotle chili powder (regular chili powder will do, but not quite as good)
¼ c. chopped cilantro (optional)
16 pitted black olives (sliced or whole)
1 c. shredded colby-jack cheese
DIRECTIONS: Preheat oven to 350º. Brown the pork and chorizo together over medium-high heat in a non-stick skillet. Add pepper chunks and onion. Saute, stirring constantly until they are tender. Spoon or drain off as much grease as you can. Add all remaining ingredients but the cheese and lower heat to medium low. Cook, stirring often for a few more minutes. Spoon meat mixture into a baking dish and top with shredded cheese. Cover loosely with foil and bake at 350º for 20 minutes. Remove from oven and serve with a guacamole salad, as the two go SO VERY WELL together.
NUTRITIONAL INFO: Makes 4 generous servings, each contains:
43 g fat
6.40 g carbs, 1.52 g fiber, 4.88 g NET CARBS
29.2 g protein
558 mg sodium