The humble snag gets a Mexican makeover in this simple tray bake that adds a fiesta vibe to an old family favourite. Roasted with capsicum, potatoes and tomato and tossed with mild spice, it's an easy way to sneak in some extra veg.
Preheat oven to 200°C. Remove core and seeds from capsicum and discard. Cut capsicum into 3cm pieces. Slice potatoes into 1cm rounds.
Place sausages, capsicum and potato in a baking dish and sprinkle with Tex Mex Mix Tape, oil, salt and pepper. Mix well to coat.
Place dish in the oven and roast for 20 minutes or until potatoes and sausages are golden and cooked through.
Add tomatoes and 60ml (¼ cup) water to the tray and mix to combine. Cook for a further 10 minutes or until reduced slightly. Continue with step 5.
While sausages are cooking, pick coriander leaves from their stems. Crumble feta.
Divide sausages and vegetable mixture between plates. Sprinkle with feta and top with coriander leaves to serve.