Bean-And-Sausage Cornbread Casserole

• 1 (1-lb.) package mild ground pork sausage
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 4 (16-oz.) cans pinto beans, rinsed and drained
• 1 (14.5-oz.) can diced tomatoes with zesty green chiles, drained
• 1/2 teaspoon salt
• 1 (8-oz.) package shredded Mexican four-cheese blend
• 1 cup buttermilk
• 1 cup self-rising white cornmeal mix

1. Preheat oven to 425u0b0. Brown sausage in a large skillet over medium heat, stirring often, 7 minutes or until sausage crumbles and is no longer pink. Add onion and bell pepper, and saute 3 minutes or until vegetables are tender. Drain. Stir in beans, tomatoes, and salt.
2. Pour sausage mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with 1 1/2 cups cheese. Stir together buttermilk and cornmeal mix, and spoon over cheese; sprinkle with remaining 1/2 cup cheese.
3. Bake at 425u0b0 for 25 to 30 minutes or until browned.
4. Black Bean-and-Chicken Cornbread Casserole: Substitute 1 lb. skinned and boned chicken breasts, chopped, for sausage, and 4 (5-oz.) cans black beans, rinsed and drained, for pinto beans. Stir 1/2 cup chopped fresh cilantro into chicken mixture with beans.

ground pork sausage, red onion, green bell pepper, pinto beans, tomatoes, salt, fourcheese, buttermilk, white cornmeal

Taken from www.myrecipes.com/recipe/bean-and-sausage-cornbread-casserole (may not work)