Skip to main content

Mexican-Style Cheese and Sausage Casserole

3.3

(22)

For an easy and informal dinner, make a salad and some rice to go alongside this bubbling cheese mixture known as queso fundido. Each diner spoons some of the cheese into warm tortillas. This can also be served as an appetizer at parties. Mix up some Margaritas to add to the fun.

Recipe information

  • Yield

    4 Main-course servings

Ingredients

1 pound bulk pork sausage
1 4-ounce can chopped mild green chilies
4 tablespoons chopped fresh cilantro
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 1/2 cups grated cheddar cheese
1 cup grated Monterey Jack cheese
12 6-inch-diameter flour or corn tortillas

Preparation

  1. Step 1

    Preheat oven to 350°F. Sauté sausage in heavy large skillet over medium-high heat until brown, breaking up clumps with back of spoon, about 7 minutes. Using slotted spoon, transfer sausage to 8x8x2-inch glass baking dish or other ovenproof pan. Mix chopped green chilies, 3 tablespoons cilantro and hot sauce into sausage. Sprinkle cheddar cheese, Monterey Jack cheese, then remaining 1 tablespoon cilantro over sausage mixture. Bake casserole 10 minutes.

    Step 2

    Wrap tortillas tightly in foil. Place in oven to heat through alongside sausage casserole. Continue to bake casserole until cheeses bubble and sausage mixture is heated through, about 10 minutes longer.

    Step 3

    Serve sausage and cheese mixture with warm tortillas.

Read More
Like miso-peanut hibachi chicken and spring orzotto.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like José Andrés’s paella and not one but two chicken stir-fries.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.