| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | c | Sliced green onions |
| 1/2 | lb | Bulk chorizo sausage |
| 2 | 16-oz pinto beans 1 can | |
| drained | ||
| 3 | Poblano chilies | |
| roasted peeled seeded | ||
| and chopped see recipe | ||
| "roast chiles" | ||
| 1 | Tomato, about 1 cup | |
| 1/4 | t | 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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