7 Layer Sausage Mexican Bean Dip


1 pound ground hot Italian chicken sausage
drizzle of extra virgin olive oil
1 can refried beans
2 cups Spicy Baked Brown Rice
1 can diced fire roasted green chiles
1/2 cup enchilada sauce
8 oz Mexican cheese blend, shredded
1/2 can large black olives, sliced

Preheat oven to 350 degrees.

In a medium skillet over medium heat drizzle olive oil in warm pan.  Add chicken sausage and brown.  Remove from pan and place on a paper towel to drain.  Set chicken aside until needed.

In a medium casserole dish or heat safe bowl (I used a 1.75 quart).  Spread refried beans in an even later.

Add rice and spread evenly.  Add diced green chiles and smooth over rice layer.  Sprinkle approximately 4 ounces of the cheese onto green chiles layer.  Sprinkle cooked sausage evenly over cheese layer.

Add enchilada sauce and smooth evenly over chicken.  Sprinkle the remaining cheese over top.  Arrange slice olives on top of cheese.  Place dish on a small baking sheet and place in center of oven.  Bake covered for 30 minutes.  Raise oven temp to 400, remove cover and cook until cheese is melted and lightly browned, about 10 minutes.

Serve with chips.

Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.