This recipe for a Mexican Sausage Casserole was prompted by a need to use up some chorizo in my freezer and rice in my fridge. It's a perfect example of using leftovers and what's on hand to whip up an easy meal. It only took me 20 minutes to cut up and brown some onion, green pepper and sausage which I mixed with the leftover rice and some cheese before baking it for about 30 minutes. Top with salsa and sour cream. (Larger image.) Serves 2 - 3.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serve 2 - 3.
Ingredients:
- 1 link (4 oz) fresh chorizo; cut into 1/4-inch rounds
- 1/4 md. onion; chopped
- 1/4 sm. green bell pepper; seeded and chopped
- 1 jalapeno pepper; seeded and finely chopped
- 3 cloves garlic; sliced
- 1/2 15-oz can diced tomatoes
- 1 1/2 cups cooked long-grain rice
- 1 Tbsp. ground cumin
- 1 Tbsp. chili powder
- 1/2 tsp. Mexican orgegano
- Salt to taste
- 1 cups shredded cheddar; divided
Preparation:
1. Heat oven to 400F.
2. Brown sausage in a non-stick skillet over medium heat and set aside.
3. Add onion and bell pepper to skillet and lightly brown. Stir in garlic and jalopeno and cook 1 minute longer. Add tomatoes and simmer, stirring, uncovered until mixture begins to dry.
4. Combine sausage, vegetables, spices, rice, and 1/2 cup cheese in a bowl then scoop into an 8 x 4 loaf pan.
5. Top with remaining cheese, cover with foil, and bake for 20 minutes. Uncover and continue cooking until cheese begins to brown.