Southwest Breakfast Casserole
Slow Cooker Beef-Chorizo Taco Chili
1 package hot Italian sausage, casings removed 1/2 sweet onion, minced 1 green bell pepper, minced 2 cans Rotel, undrained 8 fajita size flour tortillas, torn into pieces 2 cups shredded colby-jack cheese or cheddar 6 eggs, beaten 11/2 cups milk 1 teaspoon kosher salt 1/2 teaspoonful garlic powder 1/4-1/2 teaspoonful cayenne pepper, optional Black pepper, to taste
1 pound ground beef 1 pound fresh chorizo sausage, casings removed 2 14.5-ounce cans diced tomatoes with peppers 2 14-ounce cans black beans, drained and rinsed 2 jalapenos, seeded and chopped 1 6-ounce can tomato paste 2 cups bell peppers, sliced 1¼ cups yellow onion, diced 1 cup frozen sweet corn kernels 1 packet taco seasoning 1 tablespoon chili powder 2 teaspoons smoked paprika 1 teaspoon cumin Kosher salt and pepper, to taste 3-4 cups beef stock Optional toppings: sour cream, sliced jalapeno, lime, avocado, shredded cheese and corn chips
Cook sausage, pepper and onion in a skillet, breaking sausage into small crumbles and cook until vegetables are soft and sausage is cooked through. Drain fat if needed. Return sausage mixture to pan and add Rotel. Reduce heat to medium-low and cook until the liquid has been reduced, about 10 minutes. Remove from heat. Whisk together the eggs, milk and seasonings until combined. In a 9x13-inch dish layer half the tortilla pieces to cover the bottom. Top with half the sausage mixture then half the cheese, and repeat layers one more time. Pour egg mixture over the entire casserole. Cover and refrigerate overnight. The next morning, preheat oven to 375 degrees and remove casserole from the refrigerator. Bake covered for 25 minutes, then remove foil and bake an additional 5 to 10 minutes, until cooked through and bubbling around edges. Emily Nebrig Joe Wheeler EMC
In a large skillet set over medium heat, add ground beef and chorizo sausage (casing removed). While breaking up the meat, cook until no longer pink. Remove meat from pan and drain on paper towels to remove grease. Add cooked meat to a large slow cooker along with diced tomatoes, black beans, jalapenos, tomato paste, bell peppers, yellow onion, corn, taco seasoning, chili powder, smoked paprika, cumin, kosher salt and pepper. Stir together. Start off by adding in 3 cups beef stock, and cook on high heat for at least 6 hours. The chili should not get dry but if it does, simply add more stock a little at a time. Serve with various toppings: sour cream, sliced jalapenos, lime, avocado, shredded cheese or corn chips. Nancy Repking Baldwin EMC
Jen's Salsa 2 14.5-ounce cans petite diced tomatoes, drained 1 16-ounce jar sliced jalapeños, drained 1 tablespoon minced garlic 1/4 cup lemon juice 1 large onion, quartered Salt and pepper, to taste
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Place all ingredients into a blender and blend to desired consistency. Serve with chips and enjoy. Cook’s note: If you want a thicker salsa you can add a can of tomato paste. Jennifer Turner Wiregrass EC
5-Alarm Spicy Wings 1 package chicken wings, sections or whole 1/2 cup Sriracha hot sauce 1/2 cup Louisiana hot sauce 1/2 cup Tabasco sauce 1/2 cup Zatarains Cajun sauce 1 tablespoon cayenne pepper 1 stick of butter 24-ounces cooking oil Wash chicken and split into sections if whole. Heat oil to 300 degrees in a deep fryer. Drop chicken pieces into oil, cooking for 12 minutes. While chicken is cooking, melt butter in a saucepan, then add all sauces and cayenne pepper. Once chicken is done, drain grease off chicken. Toss the chicken in the sauce mix. Preheat oven on 400 degrees. Once all wings have been tossed, place in oven for 15 minutes. Halfway through, toss with remaining sauce. Once they are done, enjoy with some ranch dressing and celery sticks. Sharlene Parker Baldwin EMC
Hot Corn 3 7-ounce cans white shoepeg corn, drained 1 8-ounce package cream cheese, softened 1 stick butter, melted Salt and pepper, to taste Jalapeno peppers, sliced (to taste) Mix all ingredients together. Pour into a casserole dish and bake at 375 degrees for 25 minutes or until heated through. The more jalapenos you add, the hotter the dish is. Peggy Key North Alabama EC
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