It has been a while since we shared a favorite recipe here on Vinesse Today, so let’s right that wrong right now.
I like to cook, but I don’t have a lot of time for it. So when people ask me what kind of dishes I especially enjoy preparing, my typical answer is, “Quick ones.”
The recipe we’re featuring here today is one of them. I’ve been making it for years, but I couldn’t tell you where it originated. When my Mom passed away two years ago, I inherited all of her recipes…which amounted to an old Betty Crocker cookbook and dozens of scraps of paper with recipes scribbled on them.
Like I, Mom was a busy person her entire life, so when she was in the kitchen, she typically had two or three things going on at the same time. Growing up, we had a lot of skillet dinners and casseroles.
These days, I enjoy taking Mom’s old recipes and finding good wine partners for them. This particular recipe produces 6 to 8 servings, and I’ve found that it works especially well with California Zinfandel.
If you’re not into Zin, try it with Syrah, a Syrah-based blend from France, or a fruit-forward Shiraz from Australia.
MEXICAN SKILLET DINNER
- 2-lbs. fresh pork sausage
- ½-cup chopped onion
- 3 tablespoons flour
- 1 can (15-oz.) tomatoes
- 1 can (15-oz.) kidney beans
- ½-cup chopped green pepper
- 1 package (6-oz.) corn chips
- ½-cup grated American cheese
- Cook pork sausage and chopped onion in frying pan until sausage is lightly browned. Pour off drippings.
- Sprinkle flour over sausage and mix well.
- Add tomatoes, kidney beans and green pepper. Simmer for 15-20 minutes.
- Serve over corn chips. Sprinkle top of sausage mixture with grated cheese, and serve piping hot.
If you have a chance to try this recipe, we’d love to know what you think about it. (Be kind—remember, it’s from my Mom’s recipe stash.) The comments box awaits.
Tomorrow: Our Vinesse countdown of the Top 10 Wine Songs of All-Time continues with the No. 2 song.