Ingredients
1 15 oz can Mexican spiced red beans
1 15 oz can Mexican spiced stewed tomatoes
1 sm can tomato sauce
1 package “Soyrizo” soy-based chorizo,
or
12 oz real chorizo if your not goin’ vegie
1 med onion, sliver slices
1 med anaheim chili, diced
1 serano chili, minced
4 green onions, chopped
1/2 red bell pepper, diced
1 sm can sliced black olives
1/2 cup cornmeal
2 packages corn muffin mix, will need milk and eggs
3 roma tomatoes, sliced
1 1/2 cups pepper Jack cheese, grated
1 Tbls olive oil
1/2 teas ground cumin
1 1/2 teas ground coriander
3 cloves garlic, minced
1/2 teas red pepper flakes
Preparation
Preheat oven to 350 degrees. Over medium heat, heat large skillet with olive oil. Add chorizo sausage, onion, anaheim, serano, garlic and spices. Saute until sausage is cooked through and onions are tender/transparent. Stir in can of tomato sauce. Lower heat. Add additional 1/2 can of water. Reduce liquid in pan to about half, stirring frequently. Remove from heat and set aside.
In a 9x13 baking dish, not Pyrex, (use a disposable one if you’re going to make it to go) combine stewed tomatoes, beans, 1/2 cup cornmeal, green onions, olives, bell pepper, ingredients from skillet and an additional 1/2-3/4 cup of water if it seems too thick. It’s probably needed for liquid to be absorbed by the cornmeal.
Place baking dish in 350 degree oven and bake uncovered for 30-35 minutes
While baking, prepare corn muffin mix according to box directions (except for baking part.)
Remove dish from oven and spoon muffin mixture over the top of the yummy bubbly stuff. Return to oven and bake for another 25 minutes.
Grate cheese and slice romas.
Remove dish from oven. Switch oven to broil. Place rack @ 6" from element. Top baked dish with cheese and sliced tomatoes. Place under broiler until cheese is bubbly.
Remove from heat and let sit for about 20 minutes. Cover and then off to the tailgate party!
Serve like lasagna.
ps If this is working as a brunch entree, top each wedge with a poached egg and you are golden!
