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Southwest Sausage Bake

Southwest Sausage Bake
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.
12 ServingsPrep: 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 Johnsonville® Ground Sausage, cooked and drained
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 10 eggs, lightly beaten
  • 1/2 cup 2% 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 large bowl, whisk 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.
© Taste of Home 2013

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Southwest Sausage Bake (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013