Jason's Pig Slop: Difference between revisions
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* 1 (8 ounce) package shredded sharp Cheddar cheese | * 1 (8 ounce) package shredded sharp Cheddar cheese | ||
* Cornbread | * Cornbread | ||
* Parsley | |||
== Preparation == | == Preparation == | ||
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* Place the kielbasa, baked beans, chili beans, corn, bell pepper, and onion into a mixing bowl. Sprinkle in the chili powder and Cheddar cheese. Stir until evenly mixed, then pour into a 9x13-inch baking dish. | * Place the kielbasa, baked beans, chili beans, corn, bell pepper, and onion into a mixing bowl. Sprinkle in the chili powder and Cheddar cheese. Stir until evenly mixed, then pour into a 9x13-inch baking dish. | ||
* Bake in the preheated oven until the mixture is hot and the cheese has melted, 25 to 30 minutes. | * Bake in the preheated oven until the mixture is hot and the cheese has melted, 25 to 30 minutes. | ||
* Serve over cornbread. | * Serve over cornbread. Garnish with parsley. | ||
== Pictures == | == Pictures == | ||
Revision as of 23:50, 25 August 2013
Jason's Pig Slop - you'll be begging your friends to steal stuff that will get you turned into a pig, just so that you can eat this! (Picture is from Pig Slop).
Recipe
- Found By: Bryn
- Inspired By: Pig!Jason's love for slop. - 1.38 - Me, Myself, and Eye
Ingredients
Makes 8 servings
- 1 (16 ounce) package kielbasa sausage, cut into half moons
- 1 (28 ounce) can baked beans (such as Bush's Original®)
- 1 (15.5 ounce) can chili beans, drained
- 1 (15.25 ounce) can corn kernels, drained
- 1/2 red bell pepper, chopped
- 1/2 onion, chopped
- 1 teaspoon chili powder
- 1 (8 ounce) package shredded sharp Cheddar cheese
- Cornbread
- Parsley
Preparation
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the kielbasa, baked beans, chili beans, corn, bell pepper, and onion into a mixing bowl. Sprinkle in the chili powder and Cheddar cheese. Stir until evenly mixed, then pour into a 9x13-inch baking dish.
- Bake in the preheated oven until the mixture is hot and the cheese has melted, 25 to 30 minutes.
- Serve over cornbread. Garnish with parsley.
Pictures
None yet!
