Mexican Style Casserole

I was digging through my freezer for chorizo and I thought I found it.  Lo and and behold, it was a long forgotten stick of chorizo- USE BY DATE of 2008.  Ugh!  I threw it out.  It probably would have been fine but it was not worth the risk.  So, I grabbed a few sausage sticks of andouille. Worked rather well- tasty and delicious with a little heat.

If you have some leftovers then this casserole will come together in a snap.  First, a layer of brown rice mixed with enchilada sauce.  I had a pretty big casserole dish so there is about five cups of rice there.  You want it a little soupy because the rice will absorb some of the liquid from the sauce as it bakes.

Next, a layer of fried peppers and onions, sprinkle some asiago or queso fresco over that and then sprinkle on your beans.

Next, fry the sausage in a pan.  This makes it a little more flavor because it browns but also you get rid of some of the grease by frying it and then laying it on paper towels.

And then, of course, a little cheddar sprinkled over the top.  Covered and baked in a 350F oven for about an hour.

Remove from the oven and voila, deliciousness.  If you like sprinkle a little cilantro over top- even better.