Easy Mexican Kielbasa Casserole

This is such a crowd pleaser, even if the crowd is your immediate family. Something you may not know about me is that I LOVE hotdogs. Yup, hotdogs. I had to cut them out of my life and now I only eat an occasional one in the summer.

I used to work in the NYC , I walked miles a day going from client to client. All that walking makes a girl hungry so I would stop at one of those dirty hotdog vendors and eat 2 hotdogs every day. Those dirty water dogs are soooooooooooo good and they used to be cheap, so I would grab one in the morning as a snack and one in the afternoon as a snack. Turns out that much nitrates makes you sick… 🙁 I was forced to change my ways.

Anyway back to the recipe. Kielbasa is my grown up version of a hotdog and for some reason I don’t feel so guilty eating kielbasa. Enjoy your grown up hotdog casserole!

Easy Mexican Kielbasa Casserole

Ingredients

1 package kielbasa, sliced (Gluten Free)
1 cup cooked white rice (leftovers work great here)
1 15 oz can corn
1 15 oz can black beans, drained
1 packet Gluten Free Taco seasoning
1 small red pepper
1 small sweet onion
1 bunch cilantro
salt and pepper to taste

Instructions

Fry the kielbasa until golden brown. Deglaze pan with a little water, we are trying to get all that flavor off the bottom of the pan.
Add corn, beans, rice and taco season packet.
In a food processor place the pepper, onion and cilantro. Pulse until fine, add to the kielbasa mixture and toss to combine and heat through, about 10 minutes on medium to low heat. Add cheese to the top and turn flame to low. Cover and wait until cheese is melted. Serve immediately.
If made in advance you will need to heat casserole for a good 30 minutes until heated through and cheese is melted.