Hominy Sausage Bake

• 1 pound smoked sausage, cut into 1/4-inch slices
• 1 teaspoon olive oil
• 2 cups cubed fully cooked ham
• 2 packages (8 ounces each) red beans and rice mix
• 6 cups water
• 2 tablespoons butter
• 1/4 teaspoon cayenne pepper
• 1 can (29 ounces) hominy, rinsed and drained
• 1 jar (12 ounces) pickled jalapeno peppers, drained and chopped
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 cup shredded cheddar cheese
• 1 cup corn chips, crushed

1. 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.
2. Transfer to a greased 3-qt. baking dish. Layer with hominy and sausage; top with peppers and corn.
3. Bake, uncovered, at 350u0b0 for 30-35 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with corn chips.

sausage, olive oil, red beans, water, butter, cayenne pepper, hominy, jalapeno peppers, whole kernel corn, cheddar cheese, corn chips

Taken from www.tasteofhome.com/recipes/hominy-sausage-bake/ (may not work)