Mexican Stir Fry

Nothing is more satisfying than finishing a meal and hearing "That was delicious!" from my husband. So when I heard it three times during the meal and twice more afterwards, I knew this had to be a keeper! This recipe is very simple, easy to throw together, AND it cooks in under 30 minutes. I call it "Mexican Stir Fry", and chances are you have most of the ingredients in your refrigerator already.

The ingredients:

 1 red onion
1 clove of garlic
1 bell pepper
1 package chicken sausage with poblanos and corn
1 can of diced tomatoes
Fresh corn
Tortillas
1 can black beans
Spanish rice

Let's get started! Turn your oven to broil, then heat a few swirls of olive oil in a skillet over medium-high heat. Chop up the onion, bell peppers, and garlic.

Add the onion and bell peppers to the skillet, stirring occasionally, and saute for about 5 minutes. Add the garlic, then continue to cook until onions are almost translucent.

While that's cooking, line a baking sheet with foil, and rub your corn with a little butter. If you want you can skip the butter altogether, but it really helps caramelize the corn and makes it super delicious! Stick the corn in the oven on the middle rack, and let the oven do its magic.

 Once your onions are semi-translucent, empty the onion mixture into a bowl and set aside.

 Now for the gross part: take the sausages out of their casings and break them apart into the skillet. This is my least favorite part about cooking sausage, but it makes it so good when you cook it this way that I do this every time.

 Saute the sausage in the skillet, stirring frequently so it doesn't stick to the pan.

 Once the sausage is almost cooked through, add your can of diced tomatoes. I drained mine before adding them, but you can dump the can in as is if you want your meal to be a little juicier.

 Let that cook for about 3 or 4 minutes, then add your onion mixture. Cook down for another 5 minutes, until everything has sort of melded.

 By this time, your corn should be perfectly caramelized, with just a few kernels browned. Serve the meal with tortillas, Monterrey jack cheese, beans, rice, and seasonings for the corn--my husband loves coating corn with lemon pepper, but I usually stick to salt and pepper. The beans and rice I served were leftovers, but a can of black beans and some white rice would have been delicious with this meal. I also made some avocado-cream dip by mixing 2 avocados, 2 tablespoons or so of sour cream, a few dashes of garlic powder, and a few dashes of onion powder.

And that's it! Simple, quick, and cheap! My husband loved it, and we had so much extra food that we're eating the leftovers for supper tomorrow.  Enjoy!