Baked Mexican Casserole

I was trying to figure out what to make for dinner the other night and knew I wanted to make a casserole and had some chicken sausage I wanted to use. The other simple ingredients pretty much came together as I went along, like a lot of my recipes. I look up recipes, get inspired, but then wing my own thing. It turned out pretty freaking good with healthy and simple ingredients. You could add other vegetables that you like or use different meat if you prefer. It's pretty versatile with even the beans, cheese, and spices too. Just be creative as I did, you never know how it'll turn out. Happy cooking!

Baked Mexican Casserole


1/2 head of cauliflower, chopped into bite-size pieces
1/2 red bell pepper, diced
1/4 cup chopped onion
3 oz baby bella mushrooms, sliced
1 tbsp avocado oil 
3 links of Italian chicken sausage
1 small can sweet corn 
1 can black beans
1/3 cup shredded mozzarella cheese
1 oz. hot habanero cheese (cubed)
1 - 2 tbsp sliced jalapenos (optional)


Pre-heat oven to 350 degrees. 

Throw onions and diced peppers in a pan until slightly sauteed. 

Add the mushrooms and seasoning spices of your choice.

Add the meat to the skillet and break up in the pan until mostly cooked. 

Chop the cauliflower into bite-sized pieces and throw in the pan on top of the meat to soften a bit. (I covered it and let the cauliflower steam for a few minutes)

*You could cook the cauliflower separately if you wanted.

Open the corn and black beans and mix them in a separate bowl. Pour half of the mix in the bottom of a baking dish. 

Pour your meat and veggies on top and then layer the rest of the black bean mixture over it.

Sprinkle with the cheese and additional spices, and jalapeños, if desired. 

Place in oven covered for 30 minutes, then uncover and cook another 10-15 minutes. 

Let the casserole cool for a few minutes and add to a burrito shell or make tacos.

I had it over greens and topped with salsa.