Golden yellow hominy and fully cooked sausage topped with salsa and cheese makes a great-tasting skillet dinner.
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1 large (1 cup) onion, chopped
1 medium (3/4 cup) green bell pepper, chopped
1 (13-ounce) package fully cooked smoked turkey sausage or fully cooked smoked chicken & apple sausage, sliced 1/2-inch thick
1 1/2 cups thick and chunky medium salsa
2 (15.5-ounce) cans hominy, drained
5 ounces (1 1/4 cup) Land O Lakes® Monterey Jack Cheese, shredded
Cook onion, bell pepper and sausage in 12-inch skillet over medium-high heat, stirring occasionally, 5-6 minutes or until vegetables are tender. Drain off any fat.
Add salsa and hominy. Continue cooking, stirring occasionally, 2-3 minutes or until heated through. Sprinkle with cheese. Cover; let stand 2-3 minutes or until cheese is melted.
The American Indians gave hominy, one of the oldest foods in the Americas, to early settlers. It consists of corn kernels from which the hull and germ have been removed. Traditionally, hominy is dried and must be soaked. Today it’s conveniently sold ready-to-eat in cans.
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