Corned Beef Texas Casserole (8 servings) 1 8-ounce can of corned beef hash 1 16-ounce can of refried beans 2 chorizo sausages 1 medium onion -- chopped 1 8-ounce can of tomato sauce 1 4-ounce can of diced green chiles 1/4 teaspoon oregano leaves 1 1/2 cups jack cheese - shredded 1/2 cup grated Parmesan cheese Spread hash in a shallow 9-inch square baking dish. Cover evenly with beans. Sey aside. Remove casings from chorizos and chop the meat. In a large skillet on medium heat, cook sausage until crumbly; add onion and cook until soft. Drain and discard drippings. and add tomato sauce, chilies, and oregano to skillet. Pour this mixture over beans. Top with jack cheese, and sprinkle evenly with Parmesan. Bake uncovered at 375 ºF oven for 30 minutes. This is a meal unto itself. Good for lunch too. And almost better when leftovers are reheated! Mr Breakfast would like to thank IrishGirl for this recipe. Recipe number 1053. Submitted 8/28/2003.