An easy everyday recipe loaded with great southwest taste. This southwest sausage casserole hits the spot with just the right spices, two types of beans and lots of cheese.
Sometimes you need easy everyday cooking, and the only thing I had in the house (not frozen) was some must go sausage. So I was going to do rice and sausage, but I had a chicken and rice dish earlier in the week that didn’t go well. You won’t see that one… So pasta it was.
So I needed flavor added to the smoked sausage. Southwest is always good for that. But the recipe kept getting bigger. Rotel by itself is just a little too spicy for our taste, so half Rotel and half diced tomatoes. I wanted black beans and some pinto beans.Add the pasta, mix some cheese in with everything else and you are there.
Just a nice solid 4. Nothing fancy but nice.
Notes: I happened to use turkey sausage, but any sausage you can slice should do nicely.
Preheat oven to 375 convection or 400 conventional. Cook 8 ozs of pasta of your choice al dente per package instructions.
Chop one medium or 1/2 large onion. Slice one pound sausage into 1/4 inch slices. In a large oven-safe pan heat two teaspoons oil over medium-high heat.
Add onion and sausage to pan about 5 minutes until onion is clearing and sausage is browning some. Add 2-4 cloves of crushed garlic for last 1-2 minutes of cooking.
Add 15 oz of black beans drained and rinsed, 15 oz of pinto beans drained, 15 oz of diced tomatoes, and 10 oz Rotel. Add one cup shredded cheese of your choice, one tablespoon chili powder, and one teaspoon salt. Mix again.
Add in the cooked pasta. Again mix well. Then top with one cup shredded cheese of choice.
Bake until golden brown, about 25 minutes.
Serve with sour cream and other toppings.
June 8, 2016