Brown and drain sausage.
In a crock-pot combine sausage, Mexican Velveeta cheese, soup, diced tomatoes and chopped onion. When hot, serve with Mexican corn chips.
dd the ribs with the sausage.
Stir in the undrained
cups of chopped smoked sausage.*Both cut into small cubes
Preheat oven to 350 degrees.
Wrap tortillas in foil and place in oven to warm.
In skillet, crumble and cook sausage and onions over medium heat until browned.
Remove from heat and add beans and tomatoes.
Pour 1/4 of enchilada sauce on bottom of 9 x 13 baking dish.
Remove tortillas from oven.
Divide sausage mixture between tortillas, roll up and place in baking dish.
Cover with remaining enchilada sauce.
Top with grated cheese.
Bake 20-25 minutes or until hot.
Preheat oven to 400 degrees. Grease a 9 inch pie plate.
In a large skillet cook pork sausage, garlic, and green chilies, breaking up sausage into small pieces.
In the bottom of the pie plate, layer two tortillas, 1/2 each of refried beans, sausage mixture, banana peppers, red peppers, and cheese. Repeat layers ending in tortillas and then cheese.
Cover with foil and bake for 40 minutes. Slice into pieces.
Cook sausage and crumble in small pieces
If using sausage: Cook sausage to release as much grease
tir well.
Add the sausage of your choice sliced.
Lightly brown sausage in olive oil, breaking up the meat. Spoon off all but 2 tablespoons of the fat.
Add onions, green peppers and garlic, cooking until the vegetables are tender, but not brown.
Add the water, tomato juice, beans, rice, spices and boullion.
Simmer, covered for 30 minutes (until rice is tender), stirring occasionally.
ou prepare the rest of recipes).
Preheat oven to 350
ver medium-high heat. Add sausage, cayenne pepper, red pepper flakes
In a nonstick skillet, cook sausage over medium high heat, breaking
ooden spoon, break up the sausage, and cook about 4 minutes
form patties or package the sausage bulk. Immediately vacuum pack and
edium high. Break up the sausage into chunks and cook, working
lates. Top each with a sausage and some beans. Sprinkle over
edium-high heat, cook the sausage, ground beef, diced onion and
eanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt
n tomato and ham (or sausage).
Return to heat and
Preheat oven 375' F.
In a skillet, cook sausage over medium heat until no longer pink; drain on paper towel.
Mix quiche ingredients in large bowl, add sausage and stir to combine.
Pour into a 9 x 13 baking dish sprayed with non-stick cooking spray.
Top with Mexican/Fiesta cheese blend and sprinkle smoked paprika on top.
Bake 35-40 minutes until golden and a toothpick inserted near the center come out clean.
Let stand 5-10 minutes before serving.
Bueno! Enjoy.