| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Sliced green onions (10) |
| 1/2 |
lb |
Bulk chorizo sausage |
| 2 |
cn |
(16-oz) pinto beans; 1 can drained |
| 3 |
sm |
Poblano chilies; roasted; peeled, seeded, and chopped |
| 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
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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