Easy Dinner Recipe Oven Recipe

Chorizo Enchilada Bake

15 mins
30 mins
Portions: 6-8 Servings

For a satisfying meal that you can make with quickness, look no further than Johnsonville. This recipe idea takes ground chorizo sausage, refried beans, mozzarella cheese and Cheddar cheese and lays the mix on top of your favorite instant crescent rolls. The end result is melty, cheesy goodness on top of fluffy pillows of baked bread. Just set, forget, and soon you’ll have this fantastic meal ready in no time!

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CHORIZO ENCHILADA BAKE

Made by the Sausage Chefs

Ingredients

  • 2 packages (13.5 ounces each) JOHNSONVILLE Andouille Rope Sausage cut into coin-slice pieces
  • 1 can (16 ounces) refried beans
  • 1/4 cup finely chopped onion
  • 1 can (8 ounces) refrigerated crescent dinner rolls
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded mozzarella cheese
  • Toppings: chopped green peppers, shredded iceberg lettuce, chopped tomatoes and sliced ripe olives

Cooking Instructions

  1. In a large skillet, cook and crumble sausage over medium heat until browned and the internal temperature is160°; about 10 minutes. Drain if desired.
  2. Add beans and onions, stir until heated through.
  3. Unroll crescent roll dough and place in a greased 9x13-inch baking dish.
  4. Press dough in bottom and up sides of the baking dish. Press perforations to seal.
  5. Spoon sausage mixture over crust. Sprinkle with cheeses.
  6. Bake, uncovered, at 350°F for 30 minutes or until golden brown.
  7. Serve with desired toppings.