Got down and wrestled with the fact that we probably won’t have a functioning kitchen (or downstairs bathroom) until Halloween, so time to embrace the Crock Pot.
Once again, forgot the pic, but tonight was Mexican Slow Cooker Casserole, except with Italian sausage to confuse things:
1 lb ground or crumbled meat (Italian sausage today)
1 red pepper
1 green pepper
cumin, chili powder, garlic powder
1 can black beans
1 can fire-roasted tomatoes
2 ears grilled corn (or a bag of frozen corn)
1 cup uncooked quinoa
shredded Mexican cheese
Brown the meat, then onions (I have resigned myself to the erratic electric skillet)
Then throw everything into the crockpot and cook on high 2 1/2 - 3 hours (don’t add corn yet if already cooked)
Cut down to warm
Add cheese (+corn); ready to eat in 20 minutes but can sit on warm for hours
I didn’t think I’d revert to Casserole Mom after all these years, but there you go...