Spicy Mexican

If you had any doubts, a picture on a food label can influence a purchase. I'm not one who is easily influenced by product advertisement of any kind. I buy what my Mom uses. Since I've been married to Matt, I've been exposed to new products and he's influenced purchases. 

At the grocery store this week, I saw something I've never noticed before: Johnsonville Chicken Sausages. I stopped long enough to ask myself, "What in the world would you use that to make?" The picture on the package was of soft tacos, or so I thought, and they looked reasonably appetizing. 

I followed through on the purchase with the intent of making tacos, but I didn't think further about other ingredients I might need. 

Even though I cook supper every night, time spent each week on meal planning varies. My priorities shift and thus, my focus. On some days, I see the time slipping away while preoccupied with other things and I have no plan for our evening meal. 

Last night was one of those nights. Actually I had a tentative plan, but I didn't start preparing the meal early enough to make that happen. 

With little other option since groceries are low, I began heating up the sausage. Searching through my kitchen, I wanted to see what I could throw in with it to make the tacos. Two good things happened to coincide. I found a specific recipe on the back of the sausage label and I had all of the ingredients!

These days, I rarely cook a recipe exactly as it is written. Most adjustments are to add flavor. 

This was my final result: 

I added some Mexican rice to round out the meal. We enjoyed it, so I consider this simple meal a success. 

Here's the recipe including my changes, in case you want to give it a try: 

Spicy Chicken Sausage Burritos

Ingredients:

·      1 can whole kernel corn

·      1/2 green pepper, chopped

·      1/2 medium onion, chopped

·      1 tablespoon olive oil

·      1 tablespoon lime juice

·      1 can Rotel with lime and cilantro

·      1 package Johnsonville Chicken Sausage with cheese and chipotle peppers, chopped

·      1 package Flour Tortillas (8 inches), warmed

·      2/3 cup refried beans (optional)

·      3/4 cup shredded Monterey Jack cheese

·      Shredded lettuce

·      Salt, pepper, seasoned salt, and garlic powder to taste

Directions:

In a large skillet, sauté the onion, pepper and corn in oil until tender. Stir in sausage, Rotel, and lime juice; heat through. Warm tortillas according to package directions. Spread 2 Tablespoons refried beans over each tortilla. Spoon sausage mixture down the center of tortillas. Sprinkle with cheese and lettuce. Roll up tightly. Yield: 6-8 servings.

Note: I suggest you use salt, pepper, seasoned salt and garlic powder on the veggies as you sauté them in oil. When putting the burritos together, I suggest salting and peppering the lettuce before wrapping each one up.