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.
- 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 large eggs, lightly beaten
- 1/2 cup 2% milk
- 1/2 teaspoon each salt, garlic salt, onion salt, pepper and ground cumin
- 2 medium tomatoes, sliced
- Sour cream and salsa
- In a greased 13x9-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.
Originally published as Southwest Sausage Bake in Quick Cooking March/April 2002, p27
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