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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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