Ingredients for Meredith's Southwest Casserole
- 1 lb pork sausage
- Red Onion
- 2 tbsp butter
- Chipotle Pepper
- Poblano Pepper
- Fresh Spinach
- Diced Tomato
- 1 tsp garlic salt
- Cream Of Mushroom Soup
- Cream Of Chicken Soup
- 1/2 cup sour cream
- Monterey Jack Pepper Cheese
- Avocados
- Corn Tortilla
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How to Make Meredith's Southwest Casserole
- Brown 1 lb pork sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off excess grease and set aside.
- Melt 2 tbsp butter in the same skillet. Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
- Add 2 poblano peppers (seeded and chopped), 5 oz fresh spinach (chopped), 1 (14.5 oz) can diced tomatoes (undrained), 1 (10 oz) can diced tomatoes and green chilies (like Rotel), 1 (10.75 oz) can condensed cream of mushroom soup, 1/2 cup sour cream, and 1 tsp garlic salt.
- Bring to a simmer and cook until peppers and spinach are wilted, about 5-7 minutes.
- Stir in the cooked sausage and remove from heat.
- Lightly grease two 8x8 inch casserole dishes. Dampen 8-10 corn tortillas with water and line the bottom of each dish.
- Spoon the sausage and vegetable mixture evenly into the prepared casserole dishes.
- Top with 1 ripe avocado, sliced, and 2 cups shredded cheddar cheese.
- Repeat layers (tortillas, mixture, avocado, cheese) until dishes are full.
- Bake at 350°F (175°C) for 45 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
13g
Fat
127g
Carbs
5g
