Sausage and White Bean Tortilla Casserole
Servings
4Serving size
1/4 casseroleThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 1 tsp. Olive oil |
| 6 ounces Italian or spicy sausage (minced) |
| 1 large White onions (diced) |
| 1 Medium stalk Celery, raw (diced) |
| 1 Medium Green bell peppers (diced) |
| 1/4 cup Water |
| 1 tsp. Chili powder |
| 1/2 tsp.. Ground cumin |
| 1 tsp.. Smoked paprika |
| 1 tsp., leaves Dried oregano |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 12 medium (approx 5 inch dia) Taco shells (crispy taco shells) |
| 2 ounces Monterey jack cheese (grated) |
Instructions
Place the oil in a large skillet over high heat.
Add the sausage and cook for about 4 to 5 minutes until it begins to brown. Stir frequently.
Add the onion and cook for about 2 minutes. Stir frequently.
Add the celery and peppers.
Cook for another 2 minutes. Stir frequently.
Add the water, chili powder, cumin, oregano, salt, pepper and white beans.
Cook for about 5 minutes. Stir occasionally.
Line a 2 quart oblong Pyrex dish with aluminum foil.
Place half of the taco shells across the bottom of the dish.
Spread half of the sausage and bean mixture on top of the taco shells.
Place the remaining half of the taco shells on top and then spread the remaining mixture on top of the taco shells.
Cover with foil and place in the oven.
Cook for 30 minutes.
Uncover and spread the cheese on top.
Bake for another 5 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Tortilla casseroles (taco bakes, tortilla casseroles) are quick and easy and make great leftovers. This variation with a bit of sausage and white beans is terrific. It shows the versatility of the recipe no matter what you might call it. You could use a lot of different types of sausage, different beans such as pinto beans or black beans and red or yellow peppers.
This recipe calls for spicy sausage but if you don’t like spicy food, choose your favorite sausage. As always the challenge with sausage is finding one lower in sodium. That is much easier today and looking for sausage with about 150 to 175 mg of sodium per ounce should be your target.