Tex-Mex Sausage Skillet
Servings: 6 servings
Tex-Mex Sausage Skillet is the easiest way to get a Tex-Mex recipe into your weekly roundup. This skillet sausage and rice one pan dinner is sure to please the whole family!
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Ingredients
- 1.5 pounds Pork Sausage, casing removed
- 1 medium White Onion, chopped
- 1 Jalapeno, seeded & chopped
- 28 ounce can Crushed Tomatoes
- 1/2 cup Salsa Verde or Regular Salsa
- 15.5 ounce can Kidney Beans
- 1-2 Chipotle Peppers in Adobo, finely chopped
- 2 tbsp Chili Powder
- 1 tsp Chicken Soup Base
- 2 cups Instant Rice
- 3 cups Shredded Cheese; Cheddar or Mexican Blend
- Pickled Jalapenos & Sour Cream to serve
Instructions
- Saute sausage in large, oven proof skillet over medium high heat. Once some fat has rendered, add onion and jalapeno and continue cooking until sausage is cooked through and brown, about 10 minutes.
- Drain excess fat from skillet as necessary.
- Add crushed tomatoes, salsa, kidney beans (with juice), chili powder, chicken soup base and 1-3/4 cups of water (fill the tomato can about 1/2 full). Mix well. Bring mixture to a boil, then turn off heat.
- Sprinkle on 1 cup of the cheese and the instant rice. Mix in completely then cover pan tightly, using a lid or foil. Allow to sit for 10 minutes, off heat.
- Meanwhile, turn oven on to broil.
- Sprinkle remaining cheese evenly over meat mixture. Broil until cheese is melted and brown.
- Serve with sour cream and pickled jalapenos.