Tex-Mex Sausage Casserole

Tex-mex Sausage Casserole

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Leah Hamm


This features mild South-of-the Borders flavors. Since Chorizo sausage is not available in all areas, I control the heat in this casserole by choosing either hot or mild sausage. There is not much chili powder and green chilies are mild. For the more adventurous It is easy to increase the amount of heat, to taste.


★★★★★ 1 vote

30 Min
45 Min


  • 1 lb
    mild, hot, or chorizo sausage
  • 1 c
    onion, chopped
  • 1/2 c
    red bell pepper
  • 1/2 c
    green bell pepper
  • 2
    garlic cloves, minced
  • 2 c
    tomato sauce
  • 1 tsp
  • 1 tsp
    chili powder, more to taste
  • 1/2 tsp
    dried oregano
  • 1/2 c
    black olives, sliced
  • 1 can(s)
    golden hominy, rinsed and drained
  • 1 1/2 c
  • 1/2 c
    yellow cornmeal
  • 1/2 tsp
  • 1 can(s)
    chopped green chilies
  • 1 c
    cheddar cheese, shredded
  • 2
    eggs, beaten

How to Make Tex-Mex Sausage Casserole


  1. Brown and crumble the sausage, drain and set aside. In the same skillet cook the onion, red and green peppers and minced garlic until the onion is translucent. Return the sausage to the skillet.
  2. Stir in the tomato sauce, hominy, salt, chili powder, oregano and black olives. Heat to boiling, pour into a sprayed 9x13x2"casserole
  3. Mix the milk, cornmeal and salt. Cook and stir over medium-high heat until it comes to a boil.. Remove from the heat, stir in the chopped green chilies, then stir in cheese until melted. Carefully stir in the beaten eggs. Pour over the sausage mixture.
  4. Bake, uncovered, 375 degrees, 45 minutes, or until golden and a knife tip tests clean. Cool 5-10 minutes before serving.

Printable Recipe Card

About Tex-Mex Sausage Casserole

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy

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