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Default Mexican Casserole


Mexican Casserole

1 1/2 cup Bisquick
1 1/2 cup milk
3 eggs
1/2 lb. to 1/3 lb. chorizo
1/2 lb. sausage
1 cup Monterrey jack cheese
1/2 cup cheddar cheese
1 can Rotel with half of the moisture drained
A1/4 cup diced jalapenos
1 can black beans, drained and rinsed
1 small can, sliced black olives
1 can corn, drained
1/2 cup diced onion
1/2 tsp. cumin
1/2 tsp. salt
1 clove garlic, diced
1 tsp chili powder

Dice onion and garlic. Brown chorizo, sausage, half of onion and half of
garlic in skillet until browned, then set aside to cool. Mix eggs,
Bisquick, milk and half the salt in medium-sized bowl to create batter.
Drain corn and add to large mixing bowl. Drain and rinse black beans well,
letting them dry/rinse in colander. Add chili powder, rest of salt, rest
of onion and garlic, cumin, diced jalapenos and Rotel to large mixing
bowl. Use paper towels to remove excess fat and liquid from sausage
mixture, then add mixture to large bowl. Preheat oven to 400 degrees.
Grease a 9 X 12 casserole dish with cooking spray and use a paper towel to
evenly disperse. Pour half of the batter into the casserole dish. Add
black beans to large mixing bowl and blend with hands and spoon until dry
and wet ingredients are mixed. Sprinkle a handful of grated Monterrey jack
cheese over batter. Pour half of blended mixing bowl ingredients into
casserole dish, leaving the sides of the dish free of the mixture.
Sprinkle a handful of cheddar cheese over mixture, then top with a drizzle
of half of the remaining batter mixture. Add the last of the mixing bowl
mixture, then sprinkle a handful of Monterrey jack cheese over the top.
Drizzle the remaining batter across the top, then add any remaining
Monterrey jack cheese. Top with drained, sliced black olives. Place in
oven for 30 minutes or until batter has browned.


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