Give your next meal a little taste of the Southwest with this mighty good side dish. If you’ve got a big shindig coming up, you can put this casserole together a day or so ahead, store it in the ‘fridge, and bake it when you’re ready.
Preheat oven to 350 degrees. Butter a 13 x 9-inch casserole; set aside. Pat the broccoli dry using absorbent paper towels and place in a large bowl; set aside Heat the olive oil in a heavy 10-inch skillet over medium heat. Saute’ the onion and chorizo until lightly browned, stirring occasionally, about 10 minutes. Drain the onion mixture in a fine strainer to remove all traces of fat, then transfer to a separate bowl. Add the Chili con Queso de la Hacienda, Hearty Homemade Salsa mix, and whipping cream. Whisk to blend well. Pour evenly over the broccoli and scatter the breadcrumbs over the top. Bake in preheated oven for 45 minutes, or until bubbly and lightly browned.
