Ingredients
1 pound smoked sausage, cut into 1/4-inch slices1 teaspoon olive oil2 cups cubed fully cooked ham2 packages (8 ounces each) red beans and rice mix6 cups water2 tablespoons butter1/4 teaspoon cayenne pepper1 can (29 ounces) hominy, rinsed and drained1 jar (12 ounces) pickled jalapeno peppers, drained and chopped1 can (15-1/4 ounces) whole kernel corn, drained1 cup shredded cheddar cheese1 cup corn chips, crushed
Preparation
In a Dutch oven, brown sausage in oil; drain and set aside. In the same pan, brown ham cubes. Stir in the red beans and rice mix, water, butter and cayenne. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until beans and rice are tender, stirring occasionally.
Transfer to a greased 3-qt. baking dish. Layer with hominy and sausage; top with peppers and corn.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with corn chips.
