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Southwest Sausage Bake Recipe

Photo by: Taste of Home

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This layered tortilla dish is not only delicious, but it's a real time-saver because it's put together the night before. The tomato slices provide a nice touch of color. I like to serve this crowd-pleasing casserole with muffins and fresh fruit.

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12 Servings
Prep: 15 min. + chilling Bake: 1 hour + standing

Ingredients

6 flour tortillas (10 inches), cut into 1/2-inch strips
4 cans (4 ounces each) chopped green chilies, drained
1 pound bulk pork sausage, cooked and drained
2 cups (8 ounces) shredded Monterey Jack cheese
10 eggs
1/2 cup milk
1/2 teaspoon each salt, garlic salt, onion salt, pepper and ground cumin
Paprika
2 medium tomatoes, sliced
Sour cream and salsa

Directions

In a greased 13-in. x 9-in. baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers.
In a bowl, beat the eggs, milk and seasonings; pour over cheese. Sprinkle with paprika. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 minutes. Arrange tomato slices over the top. Bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 329 calories, 19 g fat (8 g saturated fat), 209 mg cholesterol, 701 mg sodium, 19 g carbohydrate, 3 g fiber, 16 g protein.

Southwest Sausage Bake published in Quick Cooking March/April 2002, p27

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