| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | c | Sliced green onions |
| 1/2 | lb | Bulk chorizo sausage |
| 2 | cn | (16-oz) pinto beans; 1 can drained |
| 3 | sm | Poblano chilies; roasted; peeled, seeded, and chopped (see recipe "roast chiles") |
| 1 | lg | Tomato (about 1 cup) |
| 1/4 | ts | Salt |
INSTRUCTIONS
Heat oven to 350 degrees. Cook onions and sausage in 8-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture and remaining ingredients in ungreased 2-quart casserole. Bake uncovered about 30 minutes or until hot and bubbly. Source: Betty Crocker's Mexican Fast and Flavorful Sept 1994 FEMINA@DELPHI.COM (FEMINA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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