Mexican Bake

This started out as a simple, quick meal that my wife used to make when we did not have much time to prepare dinner. Of course, I started adding ingredients each time I was asked to make it and it is no longer as simple or fast as the recipe originally started. It still a relatively easy and fast meal when time is short, especially if you leave out the meat. 

1 pound of ground Andouille or Hot Italian sausage

1 cup of white rice uncooked

1 can of diced green chills

1 can of diced jalapeno peppers

1 can of white hominy

1 can of enchilada sauce

1 cup of shredded cheddar or Mexican cheese

1 small onion

2 tbsp minced garlic

5 to 6 large flour tortilla shells

Cook sausage with onions and garlic in large frying pan. Cook rice. In large oven safe pan, place tortilla shells so that entire bottom is covered like in the photo below. Add sausage, cooked rice, hominy, chills, and jalapeno peppers to pan. Cover with another layer of tortilla shells and then pour enchilada sauce and shredded cheese over the top. Bake at 350 for 20 to 25 minutes or until cheese is melted. Cut and serve.

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