Tuesday, October 11, 2011

Southwestern Sausage Casserole (Crockpot)

The southwestern-inspired flavors in this dish are phenomenal! After having two heaping portions, I had to pull myself away from the crockpot so I could ensure I would be able to enjoy the leftovers the next day.

It's not the easiest dish to photograph, but I promise you won't be disappointed in the flavor. The contrasting textures of the sausage, beans and peas, and cornmeal casserole are wonderful!

Southwestern Sausage Casserole (Crockpot)
·1 lb. ground pork sausage, browned
·1½ cups milk
·½ cup water
·1 egg
·¾ cup cornmeal
·1 small red onion, diced
·1 cayenne or hot pepper, diced
·1 – 10oz. bag frozen peas
·1 – 15 oz. can black beans, drained and rinsed
·1 – 10.5oz. can diced tomatoes and chilies, drained and rinsed
·½ batch of homemade taco seasoning (recipe below)
·Toppings: Mexican style shredded cheese, sour cream, and green onions

Place browned sausage in the bottom of the crockpot. In a small bowl, combine milk, water, egg, and cornmeal. Dump liquid mixture over the sausage and add remaining ingredients from onion to taco seasoning. Stir together and cook on low for 4-6 hours.

Homemade Taco Seasoning
*Note: I only used half of the seasoning batch below for my Southwestern Sausage Casserole crockpot recipe. I often make a double or triple batch and store it in the spice drawer to be easily used for tacos or other Mexican-inspired recipes.
·1 TBS dried onion
·2 TBS paprika
·1 tsp ground cumin
·1 tsp dried oregano
·½ tsp cocoa powder
·½ tsp sugar
·½ tsp chili powder
·¼ red pepper
·½ tsp sea salt
·1 tsp cornstarch
·1 tsp garlic powder
·1 tsp onion powder
·½ black pepper

Combine all ingredients in a small bowl. Use as needed in desired recipes.

I've also shared this recipe on: Slightly Indulgent Tuesday, This Week's Cravings