My family loves Mexican food so I was eager to try this yummy looking casserole. However, I did make quite a few changes. Those changes are described in the Notes section.
I think the casserole would taste great as written but we liked it better the way I made it. It’s definitely a keeper
- 1 pound bulk pork sausage
- 2 14.5 ounce cans Mexican-style-stewed tomatoes, undrained
- 2 cups cooked white rice
- 1 15-ounce can black beans, rinsed and drained
- ¾ cup coarsely chopped green sweet pepper (1 medium)
- ½ cup shredded cheddar cheese (2 ounces)
- Sour cream (optional)
Preheat oven to 350. In a large skillet, cook sausage until cooked through, using a wooden spoon to break up sausage as it cooks. Drain off fat. Stir undrained tomatoes, cooked rice, beans and pepper into sausage. Spoon into a 3-quart rectangular baking dish.
Cover and bake for 40 to 45 minutes or until heated through. Remove from oven and sprinkle with cheese. Let stand for 5 minutes before serving. If desired, serve with sour cream. Makes 8 servings.
- I used 1 pound of lean ground beef instead of sausage.
- I did use the Mexican-style stewed tomatoes but I pureed them in my food processor. I don’t like chunks of cooked tomato in my food.
- I omitted the green pepper.
- I did not put the cheddar cheese over the casserole before serving. I served it on the table and let each person put their own on. It didn’t melt as much but I like it better that way. If the cheese melts, I can’t taste it as much.
- I used a 9×13 glass dish.
- I didn’t notice that the casserole needed to be covered so I didn’t cover it. I also only cooked it for 30 minutes.
adapted from Dinner on a Dollar Magazine
by Better Homes & Gardens
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