Mexican Corn With Little Smokies |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From a little collection of Tex-Mex recipes I put together in the '70's. Some I tried, some probably not. This is one I'm not sure of now. When I make this I use the whole package and we really liked it better the next day when it was thicker. Ingredients:
1 (15 ounce) can cream-style corn |
1 (15 ounce) whole kernel corn |
3 -4 tablespoons onions, chopped |
1/4 teaspoon cumin |
2 (10 ounce) cans rotel tomatoes, mild & drained |
1 (16 ounce) package little smokies sausages, sliced |
1 cup cheddar cheese, grated |
1 cup doritos, crushed (plain) |
Directions:
1. Mix first 5 ingredients. Layer corn, cheese, smokies and tomatoes and then Doritos last in a casserole dish.
2. Top with cheese.
3. Bake 425 degrees for 45 minutes (some ovens may take less time.
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