Chorizo Skillet

I have been planning this post for a while, and then saw someone make the same exact thing and post it on their blog! The early bird catches the worm, I guess, but I decided to post this anyway. This chorizo skillet is quick and inexpensive. We eat it for any meal, since it is so hearty. For breakfast, it is good with a fried egg on the side. If you need to make this recipe go further, just add more cabbage or potatoes. We eat it plain, but some people may want ketchup, salt, or pepper (especially if you decide not to use spicy chorizo and go for regular instead).

1 pkg. spicy chorizo sausage
1 head cabbage, chopped into bite size pieces
5 medium potatoes, diced

Break apart sausage and place in large pan. Add potatoes and cabbage. Saute over medium heat until sausage and potatoes are cooked through (the vegetables will stick at first, so stir often, but then the chorizo will help grease the pan). Serve hot.

Cabbage Enchilada Casserole

We had this for dinner tonight, and I think it is delicious. My friend used to make this for my family all of the time. It is perfect for a meatless meal, and is inexpensive. It isn't very pretty to look at, but the taste makes up for it!

1 head of cabbage, shredded*
14-15 ounces enchilada sauce
1 1/2 - 2 cups cheddar cheese, shredded
8 oz. queso fresco (mexican white cheese), crumbled
8 corn tortillas

Preheat oven to 375.
In a large baking dish, spoon in enchilada sauce until it is covered.

Dip corn tortillas in enchilada sauce, so each side is coated. Place 4 into the baking dish. If you need to, break some in half to cover parts of the dish.

Mix shredded cabbage with queso fresco and enough enchilada sauce to moisten. Dump on top of the four corn tortillas, and top with remaining tortillas. Cover with shredded cheese and bake 30 minutes, until cheese is melted and bubbly.

Serve with sour cream and hot sauce, if desired.

*If you do not like crisp-tender cabbage, I would recommend you saute it before adding to the dish.

Makes 6 servings.