Tex-mex Sausage Casserole Recipe

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Tex-Mex Sausage Casserole

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
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
eggs, beaten


1Brown 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.
2Stir in the tomato sauce, hominy, salt, chili powder, oregano and black olives. Heat to boiling, pour into a sprayed 9x13x2"casserole
3Mix 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.
4Bake, uncovered, 375 degrees, 45 minutes, or until golden and a knife tip tests clean. Cool 5-10 minutes before serving.

About this Recipe

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